Chef-Stephane Jean Poinard, Bistro de Leon

List of ingredients
3 full fresh eggs
¾ cup of white granulated sugar
1/3 cup of whole milk
1 cup of flour
1/10 cup of yeast
½ cup of melted butter

Phase I 

Preparation

Step 1 Mix flour and yeast
Step 2 Add to step 1 during mixing sugar and eggs and milk
Step 3 Always mixing add the melted butter
Step 4 Mixing until the « preparation » is homogeneous
Step 5 let all the « preparation » covered two hours minimum in the fridge

Phase II

Baking
Take a Madeleine mold (pan) ( you can find some at William Sonoma St John Town Center Jacksonville), butter the mold with a cooking paintbrush
Preheat the oven at 375 farenheit
Lay down a soup spoon of the preparation in each part of the mold, bake 9 minutes
It’s ready to serve hot with ice cream and also perfect cold with tea or coffee.