These madeleines are a personal variation inspired by the recipe of the great Chef Philippe Conticini, whom I've admired for a long time. After spending several summers buying madeleines for our picnics and tea parties, I decided to make them myself. Not only is it more economical, it also means I can choose high-quality ingredients. As is often the case in my pastries, I add a personal touch: citrus zest. Whether in carnival doughnuts, brioche or panna cotta, they always add finesse, freshness and lightness. Here, the combination of orange, lemon and lime zest gives the madeleines an irresistible fragrance and a delicate flavour that sets them apart from the classic versions.