Cherry "Madeleines"


(For 4 portions or 12 Madeleines)

  • 12 Jasmine Blossoms
  • 100gr Jasmine Blossom flavoured sugar (method below)
  • 100gr pitted cherries
  • 100gr plain flour
  • 100gr unsalted butter
  • 2 medium eggs
  • lemon zest from one lemon
  • 1 tsp yeast powder
  • a small pinch of salt
  • icing sugar to dust


  • Dice 1/3 of the cherries.
  • Melt the butter and keep aside. 
  • Using a bowl, mix the eggs, the flavoured sugar, and the pinch of salt. 
  • Fold together the flour and the yeast powder and add to the mix. 
  • Then add the melted butter and the lemon zest. 
  • Let the paste rest for a minimum of 2 hours. 
  • Divide the Madeleines mix into the Madeleines mould, add a few sliced cherries on top of each one. 
  • Bake in the oven and serve with 
  • The rest of the cherries, the Jasmine Blossoms, and a dust of icing sugar. 

Flavoured Jasmine Blossom sugar:

  • Blend together in a high-speed blender 100gr of caster sugar with 5 Jasmine Blossoms. 

Recipe: Franck Pontais

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