When I got home this afternoon, I had a desire for a little sweetness. I have thus concocted mini madeleines in the Nutella and they are to die for. There’s nothing like a moment of rest at home ! They will appeal to young and old alike, whether for a snack, dessert, or even breakfast. And yes, the madeleines, it is multi-functions… ��

Mini madeleines in the nutella

For 30 mini madeleines Save Print Ingredients

  • 2 tablespoons of Nutella
  • 1 large egg
  • 50 g of flour
  • 1 teaspoon of chemical yeast
  • 30 g of sugar
  • 1 tablespoon of honey
  • 15 g butter
  • 1 pinch of salt
  • a little milk to soften the dough
  • 1 pinch of Espelette pepper powder (according to taste)



  • Use a plate to mini-madeleines. If it is iron, apply a thin coat with a paper towel (a transaction that is unnecessary with a sheet of silicone).
  • Preheat the oven to 240°C (Thermostat 8).
  • Melt the Nutella in a bain-marie, stirring.
  • Once the Nutella softened, stir in the cold butter, and stir until the dough is smooth and shiny. Add the chilli powder (if you want).
  • Beat the egg with the sugar and the salt, until you obtain a preparation well fluffy.
  • Add the honey to Nutella, and then in preparing egg-sugar.
  • Add the sifted flour and the yeast.
  • If the dough is too dry, add a little milk at this time.
  • Have the dough in the alveoli of the plate by filling them flush, using 2 teaspoons.
  • Bake at mid-height.
  • When the madeleines are “doing the bump” (at the end of 4 to 5 minutes), lower the oven temperature to 180°C (Thermostat 6).
  • Allow to cook for another 3 to 5 minutes (well, monitor). You can prick them with a knife to check for doneness : if it is dry, the madeleines are baked.
  • To make large madeleines, increase the cooking time, of a few minutes.
  • Remove the plate, and let stand 1 minute before removing from pan gently and taste one or two…


Written by Doc

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