Pierre Hermé’s hazelnut madeleines meld a tender, buttery crumb with a crisp, caramelized exterior. Follow this clear, chef-tested formula and you can reproduce his signature treat at home. Below you’ll find grouped ingredients, precise temperatures, and a streamlined method to guide you from roasting to glazing.
Ingredients for 12 hazelnut madeleines — Pierre Hermé style (complete list)
Main components
- 170 g all-purpose flour
- 7.5 g baking powder
- 170 g whole eggs
- 150 g granulated sugar
- 1.6 g fleur de sel
- 35 g whole milk
- Butter for greasing molds
Hazelnut elements
- 100 g Piedmont hazelnuts (for paste and caramel)
- 55 g toasted hazelnuts, roughly chopped (for the batter)
- 100 g pure hazelnut paste
- 10 g mineral water (for hazelnut cream)
Fats and textures
- 85 g butter
- 85 g clarified butter or beurre oil
- 5 g cocoa butter (used with caramel and sugars)
Glaze and finishing
- 100 g milk glazing paste
- 36 g milk chocolate
- 8 g white chocolate
- 8 g grape-seed oil
Timing and oven settings to plan ahead
- Prep time: about 1 hour 30 minutes
- Total baking and caramel time: roughly 40 minutes
- Roast hazelnuts: 15 minutes at 160°C (convection)
- Bake madeleines: start on a hot tray at 220°C for about 8 minutes
- Glaze working temps: melt to 45°C, use at 35–40°C
- Sugar syrup for caramel: heat to 118°C
How to make Pierre Hermé’s hazelnut madeleines — step-by-step
-
Start by roasting whole hazelnuts for 15 minutes at 160°C. Let them cool fully.
Then break them into irregular pieces with a rolling pin or knife. -
Sift flour and baking powder together. Fold in the chopped, toasted hazelnuts.
Keep this dry mix ready. -
Gently warm the butter with the clarified butter to about 40°C.
Stir in the 100 g hazelnut paste while warm, then let the mixture cool slightly. -
In a mixer, whisk the eggs, sugar, and fleur de sel until the blend lightens and becomes slightly foamy.
Add the dry mix gradually. -
Incorporate the cooled butter–hazelnut paste and the milk into the batter.
Mix just until smooth; avoid overworking the batter. -
Lightly butter madeleine molds with a brush or a thin film of melted butter.
Fill each mold halfway. Place the tray on a preheated baking sheet.
Bake in a 220°C convection oven for about 8 minutes.
Remove immediately and unmold onto a rack to cool. -
For the hazelnut cream: whisk 100 g hazelnut paste in a mixer and add 10 g cold mineral water slowly.
Beat to an even, pipeable emulsion. Chill until needed. -
Prepare the glaze by gently melting the milk glazing paste and both chocolates to 45°C.
Add 8 g grape-seed oil and blend until glossy and homogeneous.
Keep the glaze warm and fluid around 35–40°C for dipping. -
Make the caramelized hazelnuts: roast 100 g Piedmont hazelnuts 15 minutes at 160°C.
Heat 20 g water with 65 g sugar to 118°C.
Toss the hot hazelnuts into the syrup, caramelize while stirring.
Add 5 g cocoa butter, then spread on a silicone mat and let cool.
Roughly chop the brittle. -
To assemble, use a small piping tip to pierce the back of each madeleine.
Pipe the hazelnut cream inside.
Dip the shell side into the glaze. Place on a rack, glazed side up, to drain.
Sprinkle with chopped caramelized hazelnuts while glaze is tacky. -
Store in an airtight box at room temperature until serving.
Enjoy within a few days for optimal texture and flavor.
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