This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.


🍓 The flower collection is now BACK IN STOCK ! 🍓

François Perret's Madeleines Recipe (Ritz): A Colourful Delight on Our Small Flower Plates

Madeleines are a classic French pastry, and this recipe by François Perret is no exception. But today, we're adding a touch of color and charm with our small flower plates from Rose Balimba. Get ready to tantalize your taste buds with this delicious creation!


For the Madeleine Batter:

  • 160 g all-purpose flour
  • 10 g baking powder
  • 160 g butter
  • 3 eggs at room temperature
  • 100 g granulated sugar
  • 40 g acacia honey
  • 30 g chestnut honey

For the Glaze:

  • 300 g powdered sugar
  • 7 cl water
  • 5 g ascorbic acid
  • 40 g olive oil


Madeleine Batter:

  1. Sift the flour with the baking powder. Melt the butter.
  2. In a bowl, mix the eggs, sugar, and both honeys.
  3. Gradually add the flour-baking powder mixture. Then add the warm melted butter.
  4. Chill for 24 hours before using.


  1. The next day, grease and flour a madeleine mold. Preheat the oven to 220 °C (425 °F).
  2. Divide the batter among the molds and bake.
  3. Reduce the temperature to 180 °C (350 °F) and bake for 10 to 15 minutes, until the madeleines are golden brown.


  1. Preheat the oven to 200-220 °C (400-425 °F).
  2. Mix the ingredients for the glaze. Dip each madeleine into the glaze, then place them on a wire rack.
  3. Bake the madeleines for about 2 minutes until the glaze is dry to the touch.
  4. Serve the madeleines warm or at room temperature for a perfect delight to enjoy with style on our adorable small flower plates from Rose Balimba. Bon appétit! 🌸🍽️

Don't forget to sign up to our newsletter and get a surprise !


Congratulations! Your order qualifies for free shipping You are $150 away from free shipping.
No more products available for purchase