A finalist on Season 13 of Top Chef, Belgian chef Arnaud Delvenne has made a name for himself with his generous and creative cuisine, inspired in particular by ingredients from his region. Among his recipes that are easy to recreate at home, these madeleines break the mold: they come in both sweet and savory versions, featuring distinctly Belgian flavor combinations and a touch of indulgence. We’re sharing both recipes so you can make them yourself!
Arnaud Delvenne’s Recipe for (Sweet) Madeleines
Ingredients
125 g flour
3 eggs
140 g sugar
135 g unsalted butter
5 cl of warm milk
5 g baking powder
2 teaspoons honey
2 Jonagold apples
50 g Liège syrup
1 teaspoon apple cider vinegar
Recipe
- Make brown butter
- Beat the eggs with the sugar and honey
- Add the flour and warm milk
- Add the browned butter
- Butter and flour your madeleine molds before baking for 10 to 12 minutes at 180°C
- Prepare the compote with your apples, peeled and diced into small cubes
- Place the finely diced butter in a skillet and heat over low heat
- Add the Liège syrup and a dash of vinegar
- Let it “simmer” for 30 minutes
- Cut a few slices of apple for the filling
- Hollow out the center of the madeleine to fill it with the compote
They’re ready—all that’s left is to enjoy them! And for those with a savory tooth, here’s the adapted recipe!
The savory version of the recipe
Ingredients
125 g flour
3 eggs
135 g unsalted butter
5 cl of lukewarm milk
5 g baking powder
50 g sugar
100 g smoked bacon
20 g Liège syrup
1 bunch of chives
Recipe
- Make brown butter
- Beat the eggs with the sugar and honey
- Add the sifted flour and warm milk, then pour in the browned butter
- Add the chopped bacon bits
- Butter and flour your madeleine molds, then bake for 10 to 12 minutes at 180°C
- Cut your “Hervé Doux” into cubes and finely chop the chives
- Hollow out the center of the madeleine and fill it with Liège syrup and Hervé Doux
- Finish with chopped chives
Enjoy!
