Chocolate Madeleines

Chocolate madeleines - Lilie Bakery

Personalized chocolate madeleines soft with their nice bump and very tasty with their chocolate shell... An easy and tasty recipe to make for teatime! You can prepare the dough the day before and cook them on D-Day.

I give you below my tips to have this famous “bump” for sure. Because a madeleine without a bump is not a real madeleine, is it?

A few details about this recipe for chocolate madeleines

  • flavors : the madeleines themselves are slightly flavored with vanilla, the shell is chocolate. A duo that is always unanimous!
  • Texture : we appreciate the contrast between the softness of the madeleine and the chocolate coating.
  • Difficulty level : easy ! You just have to be patient because it takes two hours to rest for the dough. On the material side, to make the chocolate shell, I recommend a silicone madeleine mold, it is very easy to unmold.
Chocolate madeleines recipe - Lilie Bakery

Ingredients to plan for making these chocolate madeleines

  • eggs : preferably large eggs, this is what brings softness.
  • light brown sugar : it brings gluttony to the recipe.
  • unsalted butter : to make the hazelnut butter (I tell you everything in the recipe)
  • all-purpose flour : to create texture.
  • yeast : to allow the madeleines to puff up.
  • vanilla : a little natural vanilla extract to flavor the madeleines.
  • chocolate : light-bodied dark pastry chocolate to make the outer shell.

How to make chocolate madeleines?

First stage : brown butter. This is a classic butter that is melted in a saucepan to give it more flavor. It's really ideal for madeleines and financiers, for example.

Then we prepare madeleine dough by mixing all the ingredients, with the hazelnut butter last. The paste obtained is very thick and this is completely normal. Refrigerate it for 1 hour.

Then fill the silicone madeleine mold and refrigerate again for 1 hour. Then all that remains is to bake in a very hot oven. Cooking is fast. Next, unmold the madeleines.

To do the chocolate shell, melt some dark chocolate then brush the prints with chocolate. We press the madeleines inside and refrigerate. Finally, all you have to do is unmold the chocolate madeleines and taste them.

My tips for well rounded madeleines

Cool the dough to create a thermal shock

This is trick number 1 for the bump to form. The chocolate madeleine dough must be cooled twice: once just after mixing the ingredients. Then a second time after filling the mold.

Fill cavities 3/4 full

The madeleines will swell in their mould, so they need room to spread out (without overflowing). So I fill my prints almost to the top leaving a few millimeters.

Two cooking temperatures

We start cooking very hot to promote thermal shock (and therefore the creation of the bump) and then lower to cook through. Make sure your silicone madeleine mold allows a high cooking temperature.

Chocolate madeleines - Lilie Bakery

Possible variations for this recipe

You can add to the madeleine dough some chocolate chips for even more indulgence. For the chocolate shell, you can use White chocolate or milk chocolate, to change from dark chocolate.

How to properly store your chocolate madeleines?

So that the madeleines keep all their softness, I advise you to keep them at room temperature (away from direct sunlight or heat) in an airtight container. They are kept like this about 4 days.

However, if you want the shell to keep its crunchiness, you should keep them in the refrigerator instead. By keeping them at room temperature, the crunchiness is lost.

Madeleine chocolate shell - Lilie Bakery

Other recipes to try

If you like this kind of easy-to-make delicacies, I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful madeleines!

Recipe chocolate madeleines - Lilie Bakery
Print Pin
4.8 on 30 votes

Chocolate Madeleines

We love these soft chocolate madeleines and their very gourmet shell...
Prep time15 minutes
Cook time11 minutes
Total26 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Madeleine
Yield: 13 Madeleines


  • 130 g unsalted butter
  • 2 large eggs
  • 70 g light brown sugar
  • 1 cc natural vanilla extract
  • 130 g all-purpose flour
  • 1 cc baking powder
  • 170 g 52% cocoa dark chocolate


  • Prepare the hazelnut butter: in a saucepan, heat the diced butter over medium heat until you get a nice golden color. Filter the foam on the surface and leave to cool completely for the rest.
  • In a bowl, whisk the eggs and brown sugar. Add the vanilla extract.
  • Separately, sift the flour and baking powder. Then add to the previous mixture using a whisk. Finish by incorporating the hazelnut butter. The batter is thick, that's normal.
  • Film the madeleine dough on contact (the film must touch the dough) and refrigerate for 1 hour.
  • With a tablespoon, fill the cavities of a silicone madeleine mold almost to the top (buttered or not, depending on your habits). Refrigerate again for 1 hour, this ensures a nice bump.
  • Preheat the oven to 225° traditional heat. Bake the silicone plate at this temperature for 6 minutes (place it directly on the grid, not on a plate). Then lower to 180° and continue cooking for 5 minutes.
  • Remove from the oven, let cool in the mold then unmold the madeleines.
  • Melt the dark chocolate in the microwave or bain-marie then garnish each cavity with 2 tsp of melted chocolate. Press each madeleine into its indentation so that the chocolate coats their base well. Refrigerate for 1 hour for the chocolate to harden then unmold the madeleines.


These chocolate madeleines can be stored at room temperature, in an airtight container, for about 4 days.
They can also be stored in the refrigerator if you want to keep the chocolate crunch.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    April 14th

    5 stars
    These madeleines are irresistible!

    • Reply

      Lilie bakery

      April 14th

      Thank you very much Lady!

  2. Reply


    September 22, 2022

    I did not see the oven temperatures or the cooking time??? Please thank you

    • Reply

      Lilie bakery

      September 22, 2022

      Hello Françoise, it is noted in the complete recipe at the bottom of the page :)

  3. Reply


    11th November 2022


    At what stage is the butter added?
    I don't see the info
    The thank you box

    • Reply

      Lilie bakery

      11th November 2022

      Hello Mathilde, you are right I just added it: the hazelnut butter must be added after the flour-yeast mixture. Goodbye ;)

  4. Reply


    12th November 2022

    5 stars
    Thank you for these great recipes! It's so much better than the store bought one.

    • Reply

      Lilie bakery

      15th November 2022

      With pleasure ! Thank you Monique and see you soon for new recipes :)

  5. Reply


    23th November 2022

    Very nice rounded shape, a hint of Orange blossom, all well wrapped. It's an excellent gift for those we love. Congratulations for the recipe and thank you!!!!

    • Reply

      Lilie bakery

      23th November 2022

      Thank you for your feedback on these madeleines! Goodbye :)

  6. Reply


    August 11, 2023

    5 stars
    A delight ! I tried the initial version with chocolate shell and a version with chocolate chips (without shell). Both left too quickly for me to assess their preservation beyond one day! The madeleines are well rounded and soft. I just added 20g of brown sugar on my second try (with nuggets). I found the correct amount of sugar with the chocolate shell but too tight when you had a bite without chocolate.

    • Reply

      Lilie bakery

      August 17, 2023

      Hello Astrid, I'm glad you like them! Of course you can adapt the dose of sugar, it's specific to everyone, see you soon :)

  7. Reply


    August 18, 2023

    5 stars
    Hello, I have a question;
    When the oven temperature is lowered, should the madeleines be taken out while waiting for the right temperature?

    • Reply

      Lilie bakery

      August 19, 2023

      Hello Belinda, no you leave the madeleines in the oven while it goes down, it will be done gently. See you soon :)

  8. Reply


    22th October, 2023

    You say that we can prepare them the day before so my question is can we leave the preparation in a salad bowl where we must already put the preparation in the madeleine mold
    Thank you

    • Reply

      Lilie bakery

      23th October, 2023

      Hello Elodie, yes you leave the preparation in the salad bowl (step where we film in contact before refrigerator) and you fill your molds the next day. If the dough has hardened in the meantime, leave it a little at room temperature so that it softens (this is linked to the butter it contains). See you soon :)

  9. Reply


    19th November 2023

    Hello, for my part, I replaced 30g of flour with cornstarch but my mixture is not at all compact, is this normal or should I add flour? Because if I film on contact all the paste will stick to it, thank you for your response

    • Reply

      Lilie bakery

      20th November 2023

      Hello Julie, the dough once prepared should be like in my step-by-step photo when you film it in contact. It firms up a little as it cools. On the other hand, I didn't put cornstarch in my ingredients... See you soon :)

  10. Reply


    16th January 2024

    5 stars
    Best pastry blog ever <3 Unfailing and delicious recipe, always super well explained with lots of technical advice. Thanks for all the sharing :)

    • Reply

      Lilie bakery

      17th January 2024

      Oh thank you Lise-Dior! That’s adorable of you! I'm delighted that you like my recipes, I'll see you soon for the next ones ;)

  11. Reply


    19th February 2024

    5 stars
    Thank you for this recipe, the madeleines are very good and have formed a pretty mound.

    • Reply

      Lilie bakery

      March 4, 2024

      Thank you very much Chantal for your feedback! Bravo for the beautiful bump :) See you soon

  12. Reply


    March 7, 2024

    Can we please make this same recipe in a different mold than the madeleine one?
    A silicone mold with round shells for example? Thank you in advance and for your feedback?

    • Reply

      Lilie bakery

      March 19, 2024

      Hello Isabelle, to obtain a madeleine shape, you need a madeleine mold, that's for sure. Afterwards, if your shapes are round instead of a traditional madeleine shape, it can do it – see if the bump forms. See you soon :)

  13. Reply


    March 31, 2024

    5 stars
    Great recipe!!! The madeleines are very good. However, I have to adapt the cooking time, my madeleine mold is smaller. At the first try the madeleines were a little dry, obviously =) But very good recipe.

    • Reply

      Lilie bakery

      April 3th

      Thank you very much Manon! You are right to adapt the cooking time according to your equipment, and also your oven. See you soon :)


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