Long considered a bastion of gastronomic excellence, the palace hotel Le Bristol Paris holds three Michelin stars at revered Epicure, and one Michelin star at ‘brasserie de luxe’, 114 Faubourg. Heralded by foodies globally as ‘Chef Royalty’, Eric Frechon – who has been at Le Bristol’s culinary helm for over a decade – has now shared one of the secrets of his trade. A quick, easy and ever so quintessentially French recipe: Frechon’s Hazelnut Spread Madeleines. Highlighting his passion for baking, in 2019 he installed a working flour mill at the hotel, making Le Bristol Paris today the first and only hotel in Paris to produce its own homemade fresh flour from ancient wheat grains.
- 1 small tub of hazelnut spread
- 35ml milk
- 100g sugar
- 1 tsp vanilla extract
- 125g flour
- 125g melted butter
- 2 small eggs
- ½ packet yeast
- 1 tbsp butter (to grease the mould)
- 1 tbsp flour (to dust the mould)
- Melt the butter over low heat.
- Grease the madeleine mould with melted butter and then dust with flour.
- Preheat oven to 210°C / 410˚F.
- Beat the eggs in a small bowl.
- In a mixing bowl, place the eggs, sugar, milk and vanilla extract.
- Add the melted butter, flour and yeast and stir until combined.
- Add the mixture to the greased madeleine mould until half full.
- Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full.
- Bake for 10 minutes in the oven until perfectly golden.
Image © Valéry Guédès