• 500 ml whole milk
  • 5 large eggs
  • 200 g sugar
  • 200 g plain flour (sifted)
  • 1 level teaspoon baking powder
  • 120 g salted butter


  • Preheat the oven to 200°C (400°F/Gas 6).
  • Put the milk, eggs and sugar in a saucepan and heat while whisking vigorously for a few seconds until the custard mixture mousses up.
  • Take it off the heat and cool, whisking constantly. When completely cold, add the flour and baking powder and mix with a wooden spoon.
  • Melt the butter and add little by little. Leave to rest for about 10 minutes.
  • Use a silicone baking mat, or grease the ridges of a Madeleine tin with extra butter using a pastry brush.
  • Fill the moulds not quite to the top and then cook for about 10 minutes, until they are puffed up and golden.
  • Remove from the oven, take them out of the mould immediately and leave to cool. They won’t last long!