Finalist in the thirteenth season of Top Chef, and chef of his own restaurant Nono in Liège, it’s safe to say that Belgian chef Arnaud Delvenne is a runaway success. His secret? Recipes made with love, using a maximum of local and seasonal produce. So we’ve decided to share his recipe for madeleines with you, in both sweet and savoury versions. A word of advice: plan ahead, they go fast…
Arnaud Delvenne’s recipe for (sweet) madeleines
Ingredients
125 g flour
3 eggs
140 g sugar
135 g soft butter
5 cl warm milk
5 g baking powder
2 teaspoons honey
2 Jonagold apples
50 g Liège syrup
1 teaspoon apple vinegar
Recipe
To make hazelnut butter
Beat the eggs with the sugar and honey.
Add flour and warm milk
Add the hazelnut butter
Butter and flour your madeleine molds before baking for 10 to 12 minutes at 180°c.
Prepare the compote with your peeled and diced apples
Place the brunoise in a frying pan and heat over low heat
Add the cork syrup and a dash of vinegar
Leave to “stew” for 30 minutes
Cut a few slices of apple for garnish
Remove the center of the madeleine and stuff with the compote.
All that’s left to do is enjoy! And for savoury eaters, here’s a recipe to match!
The savoury recipe
Ingredients
125 g flour
3 eggs
135 g soft butter
5 cl warm milk
5 g baking powder
50 g sugar
100 g smoked bacon
20 g Liège syrup
1 bunch chives
Recipe
Make a hazelnut butter
Beat the eggs with the sugar and honey.
Add the sifted flour and warm milk, then pour in the beurre noisette.
Add the chopped bacon
Butter and flour your madeleine molds, then bake for 10 to 12 minutes at 180°c.
Cut your “Hervé Doux” into cubes and chop the chives.
Remove the center of the madeleine and stuff with the Liege syrup and Hervé Doux.
Finish with chopped chives
Bon appétit!