It’s only fitting that a hotel holding three Michelin stars, and the most in Paris, could ensure a wholesome and traditional French treat feels fresh and inventive. As one of the city’s more revered hotels, Le Bristol Paris is a bastion of culinary excellence, the foodie palace of Paris, and at the helm is Chef Eric Frechon – with more than a decade at the hotel and known worldwide as gastronomic royalty. Chef Eric’s passion for baking led him to install a working flour mill at the hotel, making Le Bristol the only hotel in Paris to make its own homemade and ground fresh flour. His delightful take on traditional French Madeleines is the perfect way to add je ne sais quoi to your afternoon tea – oozing with rich chocolatey hazelnut spread. Close your eyes and you can almost imagine you’re there at the Parisian grande dame itself, almost…
Madeleines with melting hazlenut spread
Ingredients
• 1 small pot of hazelnut spread
• 35ml milk
• 100 g sugar
• 1 tsp vanilla extract
• 125g flour
• 125g melted butter
• 2 small eggs
• 1⁄2 packet yeast
• 1 tbsp butter (to grease the mould)
• 1 tbsp flour (to dust the mould)
Method
• Melt the butter over low heat
• Grease the madeleine mould with melted butter and dust with flour
• Preheat oven to 210°C / 410 ̊F
• Beat the eggs in a small bowl
• In a mixing bowl, add eggs, sugar, milk and vanilla extract
• Add melted butter, flour and yeast and stir until combined
• Add mixture to madeleine mould until half full
• Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
• Bake for 10 minutes in the oven until perfectly golden
