An Evening with Proust, Madeleines, and Memories

Léonce Chenal

One evening last week, comfortably nestled in bed, wrapped in my warm sheets with my bedside lamp softly glowing, I was completely immersed in the pages of Swann’s Way (the first volume of Marcel Proust’s In Search of Lost Time, published in 1913). As I read on, I stumbled across the famous “madeleine moment,” an iconic passage in French literature that inspired the phrase la madeleine de Proust. In this scene, Marcel Proust masterfully and eloquently describes how the simple act of eating a madeleine evokes vivid childhood memories, thanks to his unparalleled attention to detail. This passage gave rise to the expression madeleine de Proust, symbolizing a sensory trigger that brings back cherished childhood memories, often unexpectedly.

Reading this passage carefully, and more than once, I felt a sudden and irresistible craving for madeleines. It was as if I wanted to recreate Proust’s experience myself. I remembered that I had recently rediscovered my grandmother’s old cookbook, where I had come across a handwritten recipe for madeleines. Written in ink on a very old, yellowed sheet of paper, the recipe seemed to date back at least a century, judging by the fragile state of the paper. It’s a simple recipe, likely predating the era of refrigerators, as it doesn’t mention chilling the batter—a step commonly included in modern madeleine recipes—and instead calls for baking at a low temperature for 45 minutes.

Curious and inspired, I experimented with the recipe several times, adjusting the baking times and testing different flavorings—one batch with vanilla, another with orange blossom water. Today, I’m excited to share my version with you. It’s inspired by my grandmother’s recipe but lightly refined for modern tastes.

After testing both vanilla and orange blossom water, I strongly recommend the latter—it’s less cloying and brings a delicate, floral aroma to the madeleines. I also suggest chilling the batter before baking, as the thermal shock when it hits the oven is what creates that signature dome on top. For the baking mold, I recommend a nonstick metal madeleine pan (avoid silicone molds!), as it ensures even baking and easy release. I bought one from the French brand Gobel, and it’s perfect! Madeleines are best enjoyed warm, fresh out of the oven, accompanied by tea—perhaps Earl Grey—or an herbal infusion for the evening. Lately, I’ve been loving eucalyptus tea with a spoonful of floral honey.

I hope this recipe delights your taste buds or, at the very least, teaches you a new French expression. And who knows? Perhaps this blog, Léonce Chenal, will become your very own madeleine de Proust :).

Madeleines My Way, Inspired by My Grandma’s Recipe

This recipe makes approximately 16 madeleines.
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine French
Servings 6 people

Ingredients
  

  • 3 large eggs
  • 5/8 cup (125g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • tsp (6g) baking powder
  • 9 tbsp (125g) unsalted butter, softened
  • 4 tbsp orange blossom water

Instructions
 

  • Whisk together 3 large eggs and the granulated sugar until the mixture is pale and frothy.
  • Stir in the orange blossom water. Gradually add the flour mixed with baking powder, then add the softened unsalted butter, mixing until smooth. Cover the batter and refrigerate for 1 hour.
  • Preheat your oven to 410°F (210°C). Grease a madeleine pan (if not nonstick), then fill each mold about ¾ full with batter. Bake for 10 minutes or until the madeleines are golden with their signature domed tops. These are best served immediately when they are still warm and dusted with powdered sugar. Bon appétit!
Keyword cakes
Show Comments (8)
    1. Thank you for spotting this — you’re absolutely right! I’ve just updated the recipe accordingly. I’m much more familiar with grams, as we typically don’t use cup measurements in France, so I really appreciate you pointing this out. I’ll make sure to double-check conversions more carefully going forward. xo

  1. Hello,
    I am in search of an authentic madeleine recipe and was happy to find yours. I am wondering about the quantity of orange blossom water in the recipe, though. Does it really require 4 TABLESPOONS of orange blossom water? 4 tbs would be the equivalent to 1/4 cup in US measurements. Other recipes I have found call for 1/4 TEASPOON. Just wanting to clarify before I make these lovely treats. Kindly, Lisa

    1. Thank you so much for your comment, Lisa, and for pointing this out! Yes, my recipe does include 4 tablespoons of orange blossom water—but that’s based on the type we typically use here in France, often labeled arôme de fleur d’oranger. It’s usually a blend of orange blossom water, natural flavoring, and water, so it’s much less concentrated. That’s why I can use up to 4 tablespoons without the flavor becoming overpowering. However, if the orange blossom water you have is a highly concentrated variety—pure, with no added water or additional flavorings—then yes, 1/4 teaspoon might be more than enough. I recommend checking the label—some bottles include suggested dosages based on their strength. Of course, feel free to adjust the quantity to suit your personal taste—depending on how much you enjoy the orange blossom flavor and how present you’d like it to be in the madeleines. Thanks again for your thoughtful comment—I’ll add a note to the recipe to clarify this for future readers :)! I hope you enjoy baking (and eating!) the madeleines! xo

  2. Sounds lovely. Do you have a recipe or suggestion for where to purchase orange blossom water? In the United States it is not a common ingredient.

    1. Thank you so much, Kate, for your kind words! Orange blossom water can usually be found at specialty Middle Eastern or Mediterranean markets, as well as at stores like Whole Foods or other health-focused grocers in the international or baking sections. Gourmet grocery stores might also carry it. For a more convenient option, you can easily purchase it online through Amazon or specialty food websites. Let me know if you try the recipe—I’d love to hear how it turns out! 🙂 xo

  3. Was a young pre teen boy in Clermont Ferrand France when my mum showed me how to prepare and make them. She asked me if she could have some and they just vanished. It was a good day and I am now in my 70s plus and living on Australia Brisbane.

    1. What a lovely memory you’ve shared with us—thank you so much! I just came across your comment from 2022, and I’m so sorry for not replying sooner. Madeleines truly have something so wonderfully nostalgic about them—they always take us right back to childhood :). Thank you again for sharing your story! xo

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