Chef Dmitrii guides you through 9-11 video lessons and 9-11 filled madeleines: 5 base batters, 3 filling techniques and chocolate glazing, so your shells bake up humped, moist and glossy, not the plain dry sponge most recipes leave behind.
Madeleines look like the simplest bake in the book, and that is exactly why nobody teaches what actually makes them work.
You chilled the batter, buttered every shell, and the tray still comes back flat: pale ovals with dense backs and no dome in sight.
Straight from the oven they smell of browned butter. By teatime the crumb has tightened, and every bite begs for a cup to dunk it in.
Yours are bare yellow sponges, while the patisserie sells shells piped with caramel, dressed in colored chocolate and priced like little cakes.
A pastry shop madeleine is three builds in one: a rested batter that domes, a filling piped into the heart, and a glaze that locks the moisture in. This course teaches each layer as its own skill, then stacks them.
A recipe gives you one lucky tray. Understanding gives you every tray after that.
Skills that stay in your hands after the last lesson, not just nine recipe cards.
9 filled madeleines in every plan, 11 on Signature: 5-6 base batters, 3 filling techniques and chocolate glazing with and without tempering.
Tender lemon batter around a sharp lemon center, dipped in colored chocolate as you learn tempering from the very first bake.
A vanilla shell hides festive whipped ganache under a shimmering colored glaze made for the holiday table.
The most soul-warming filling on the course, wrapped in ruby chocolate whose gentle tartness lifts the winter spices.
For serious nut lovers: praline folded into the batter and piped into the heart, with a second filling technique.
One flavor pushed to the limit: hazelnut batter, hazelnut gianduja and hazelnut glaze in every single bite.
Two soft centers in one bake: silky vanilla ganache meeting bright cherry kuli somewhere in the middle.
A cool minted raspberry confit under dark chocolate glaze, the classic pairing reborn inside a shell-shaped sponge.
Coconut and mango rolled in milk chocolate, taught alongside the third and final filling technique of the course.
Built for chocolate people: a crisp cocoa shell around a filling that melts the moment it hits your tongue.
The sixth batter arrives spiked with rum, filled with buttery salted caramel and sealed under milk chocolate.
A celebration showpiece you can sell instead of a cake: stacked shells, alternating fillings and finishes built to stand tall.
.jpg)
“A madeleine is a ten-minute exam. The hump either comes, or it tells you exactly what you skipped.”
Baking has been my whole working life, and madeleines are still the bake I use to teach control. My own first trays came out flat and dry, pretty shells with nothing inside, and not one recipe explained why. The answers turned out to live in the rest, in cold batter meeting a hot oven, and in the filling that keeps the crumb tender. In this course I bake everything on camera, unhurried, in a home kitchen like yours. On Studio and Signature you send photos of your shells, and together we adjust until the hump, the crumb and the glaze all behave.
Every madeleine is a clear video you can pause and rewatch, with a downloadable guide to work from.
Rest, bake, fill and glaze in your own kitchen, tray by tray, with the method fresh in mind.
On Studio and Signature, send photos of your bakes to the team and get specific fixes instead of guesses.
Learn solo, learn with feedback on every tray, or go all the way to the tower and lifetime access. The shells are the same; the support around you changes.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I keep access to the course?
Essentials and Studio include access for 1 year from the day you enroll. Signature includes lifetime access to the course and every future update.
I have never baked madeleines. Is this too advanced for me?
No. The course starts with the batter itself: resting, temperature and why the hump forms. Every madeleine is filmed step by step, and the kit is modest: a home oven, a shell-shaped tin, a whisk or hand mixer, piping bags and a thermometer for the glazing lessons.
Is this a loaf cake course? Or a chocolate one?
Neither. Everything here serves the filled tea-cake: shell-shaped sponges, piped centers and glazed finishes. LeChefio's loaf courses own the batter loaves and travel bakes, and tempering appears in this course only as a finishing option for the glaze, never as standalone chocolate work.
What is the real difference between the plans?
Essentials gives you all 9 filled madeleines to learn on your own. Studio adds a year of personal feedback and answers plus a certificate. Signature adds the rum and salted caramel batter, the Madeleine Tower and lifetime access.
Do I get a certificate?
Yes, on Studio and Signature. Bake your graduation madeleines, submit the photos for review, and you receive the LeChefio certificate of completion.
What if the course turns out not to be for me?
You have 14 days from purchase to request a full refund. Write to us, no forms to fight through, and we return your payment.
Stop treating the hump as luck. Learn the batter, the filling and the glaze once, and bake shells that stand next to the pastry shop window without blushing.