This pastry chef reveals his secret to having a nice bump on madeleines

The secret to perfectly shaped madeleines lies in a subtle play of temperatures. To achieve this result, everything depends on the management of cold and heat: well-chilled dough, buttered molds and controlled cooking. With the advice of Sébastien Bouillet, say goodbye to flat madeleines and definitely make soft, golden madeleines with a beautiful bump. Get your aprons on!