Madeleines: a French classic

Madeleines: a French classic

These little morsels will always take me back to my childhood. They were the kind of things we used to have after school. Madeleines are easy to make and the mixture itself can keep for a week in the fridge. So you can bake them fresh everyday. At this time of year, they are the perfect comfort treat with a cup of tea or coffee.

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125 g melted butter

125 g flour

A pinch of salt

4 g baking powder

3 small eggs

125 g sugar

You will need a mould for madeleines, if you don’t have one you can use, a traditional cupcake tray, both need to be well buttered.

This recipe should allow you to make 20 to 24 madeleines.


  • Melt the butter
  • Sift flour, salt and baking powder
  • Whisk eggs and sugar for a minute or two, until your mixture is nice and fluffy, then slowly fold the sifted flour and slowly add the melted butter.
  • Once all is mixed, cover with cling film and leave it in the fridge for at least 2 hours. After that time, you will see some little bubbles on top of your mixture. This mixture will actually keep in the fridge for a week, so you can bake the madeleines fresh everyday.
  • Butter your madeleines tray and fill them with a teaspoon of your mixture. Bake in a pre-heated oven at 190ºC for 10 minutes until golden brown.
  • Turn them out of the tray as soon as they come out of the oven

You can enjoy them warm or cold. To keep them fresh store them in a tupperware box, best to eat them within two to three days.

Et voilà!

Chef’s tip: to your sifted flour add the zest of a lemon and orange. Once the madeleines have cooled, dip them into dark chocolate or white chocolate if you prefer.

Bon appétit!

Gourmandises at the Cutty Sark with NAWP

Gourmandises at the Cutty Sark with NAWP

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It’s been a very busy and exciting year here at Gourmandises. So much so, that I haven’t always had the time to tell you about the many events we have been involved with in the last few months. Here is one that I truly enjoyed being part of: the NAWP networking event at the Cutty Sark.

The NAWP (National Association of Wedding Professionals) is an organisation aiming to promote professionalism and integrity within the wedding industry since 2013. Gourmandises has been a member for over a year. The Association organises a variety of events each year and they are always well attended.

The evening at the Cutty Sark was one of their regular networking events.  And what an evening!

For the occasion, guests had champagne on the upper deck. As it was a beautiful summer evening, they were able to enjoy the most amazing views over the Thames.

Beautiful and mouthwatering canapes were served by Moving Venue under the hull of the Cutty Sark.

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I provided a delicious table of patisseries with traditional gateaux such as Opera and a three tiered layered cake, pastries and macarons. I made some gorgeous mini Opera Cakes filled with a raspberry meringue butter cream, mini passion fruit tarts in a sweet shortcrust pastry case and filled with a fresh passion fruit curd, I also supplied a beautiful macarons tower filled with chocolate ganache, raspberry and vanilla.

If you are looking for something similar for your event, check my gallery for inspiration.

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The Cutty Sark itself has been licensed for weddings for over two years. If you are looking for a stunning and iconic venue in London, this is definitely one to check out.

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Event organiser: NAWP

Photos credit: Toby Lowe Photography

Venue: Cutty Sark 

Food: Moving Venue

Floral Display: All For Love

Patisseries: Gourmandises