The ingredients you will need for this recipe:
- 110 g flour
- 111 g sugar
- 3 g fine salt
- 4 g baking powder
- 1 g lemon zest
- 122 g whole egg
- 32 g egg yolk
- 122 g clarified butter
- 1 g bergamot
Follow these steps to prepare the cake mixture:
- Mix the flour, sugar, salt, yeast and lemon zest
- Mix with a whisk by hand
- Add the eggs and seperate yolks
- Add the clarified butter at 40°C
- Add the bergamot
- Leave in the fridge for a few hours
- Butter and flour the madeleine moulds
- Arrange the madeleines and leave them in the fridge for an hour
- Bake at 180°C closed oven for 7 minutes
Find out more about the chefs behind this tasty recipe
Fabien Pairon - Best Craftsman of France 2011 - Caterer
Originally from northern Burgundy and son of a butcher, Fabien Pairon has worked in the gastronomy industry since the age of 15, after initial training as a cook. With a wealth of professional experience in France and abroad, Fabien Pairon has worked in various roles, mainly for companies in the gastronomic sector, but also in restaurants as well as for international caterers.
For a period of five years based in his native region in France, and after obtaining his National Education Department certificate, Fabien started his own catering and reception organization company in addition to teaching for 8 years in a hotel school. In 2011, he joined the prestigious ranks of “Meilleur Ouvrier de France” (Best Craftsmen of France), and from then on Fabien’s career took a new turn as a teacher at the Ecole Hôtelière de Lausanne to pass on his knowledge and know-how to future generations.
As the son of a restaurateur, Julien discovered the art of fine dining from a very early age. After his studies in a French hotel school, Julien met many chefs, from the most humble to the most famous.
After working as a pastry chef in a two-star restaurant, Julien decided to join the Alain Ducasse group and continued his career at the Louis XV restaurant in Monaco and the Alain Ducasse restaurant in Paris. After a stint working in the Prime Minister's service at the Hôtel de Matignon, his career continued in France and abroad.
After several years working in this sector, Julien's passion for the culinary arts and his desire to pass on his knowledge and skills to the next generation have led him into the field of education and the doors of EHL where he now works as a lecturer.