Eric Frechon’s Madeleines With Hazelnut Spread

madeleines pâte à tartiner [Valéry Guédès©]

Eric Frechon shares a  quick, easy and ever so quintessentially French recipe, Frechon’s Hazelnut Spread Madeleines

Long  considered a bastion of gastronomic excellence, Palace hotel Le Bristol Paris holds three Michelin stars at revered Epicure, and one Michelin star at ‘brasserie de luxe’, 114 Faubourg.

Acknowledged by foodies all over the globe as ‘Chef Royalty’, Eric Frechon – who has been at Le Bristol’s culinary helm for over a decade – has now shared one of the secrets of his trade – a  quick, easy and ever so quintessentially French recipe, Frechon’s Hazelnut Spread Madeleines.


Eric Frechon has spent over 35 years in restaurants, having presided over some of Paris’ most prestigious kitchens throughout his career.

Today, he is one of the most celebrated names, unanimously hailed by critics and gourmets the world over for having raised Le Bristol to become the hotel to bear the most Michelin stars in Paris.

• 1 small pot of hazelnut spread
• 35ml milk
• 100g sugar
• 1 tsp vanilla extract
• 125g flour
• 125g melted butter
• 2 small eggs
• ½ packet yeast
• 1 tbsp butter (to grease the mould)
• 1 tbsp flour (to dust the mould)

1 Melt the butter over low heat.
2 Grease the madeleine mould with melted butter and dust with flour.
3 Preheat oven to 210°C / 410˚F.
4 Beat the eggs in a small bowl.
5 In a mixing bowl, add eggs, sugar, milk and vanilla extract.
6 Add melted butter, flour and yeast and stir until combined.
7 Add mixture to madeleine mould until half full.
8 Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full.
9 Bake for 10 minutes in the oven until perfectly golden.

Recipe courtesy of Eric Frechon. Image credit: Valéry Guédès.

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