Anthony Teva Dagorn’s Orange Blossom Madeleine Recipe

Orange Blossom MadeleineOrange Blossom Madeleine
Menu item
Serves 15 madeleines
1 Madelaine tray of 14 medium size madeleines
2 Piping bag with a plain nozzle 6
Butter to grease moulds
Prep time
Cook Time

Orange Blossom Madeleine recipe by Anthony Teva Dagorn. This is a subtle and delicate cake with a delicious orange blossom ganache.

Anthony Teva Dagorn, Chef De Cuisine Pastry
Anthony Teva Dagorn, Chef De Cuisine Pastry

An Orange Blossom Madeleine is a light and buttery pastry, which originates from France.

Dagorn was born and raised in France, where he developed the love of pastry at a young age. He trained and was qualified at 19, since he has worked in numerous restaurants and patisseries.

Moving to Australia in 2010, Dagorn soon missed his pastry and took up a position at Crown, since he was worked his way to chef de cuisine – Pastry, where he creates pastry masterpieces for the menu, including the High Tea.



  • 110 Grams
  • 4 Grams
    baking powder
  • 90 Grams
  • 1
    pinch of salt
  • 2
  • 1 Tablespoon
    orange zest
  • 2.5 Teaspoons
  • 100 Grams
  • 2 Teaspoons
  • 250 Grams
    white chocolate
  • 2 Tablespoons
    grape seed oil
  • 170 Millilitres
  • 140 Grams
    white chocolate Aneo Weiss
  • 30 Grams
    cocoa butter
  • 2.5 Teaspoons
  • 1 Tablespoon
    orange blossom essence
  • 15
    pieces of edible flowers


  1. The Madeleines

    - Mix eggs, sugar, orange blossom and orange zest
    - Add sifted flour and baking powder
    - Melt the butter and add in the milk and oil.
    - Brush the tray with melted butter and pipe 30g of madeleine mix
    - Bake in an oven at 170*C for 12 min

  2. The Ganache

    - Heat the cream and add the white chocolate cocoa butter
    - Add the butter when the ganache reaches 35 degrees
    - At the cold stage, add the orange blossom
    - Mix well and rest for 24 hours
    - Pipe a gourmand ball on top of each madeleine and keep refrigerated

  3. The Coating:

    - Melt the chocolate slowly and add in the oil at 35 degrees
    - Dip the top half of the madeleines in to the mixture
    - Once coated, place a fresh flower to garnish.

    Tip: Place a fork on the bottom of the madeleine to dip them.

    Orange Blossom Madeleine