Warm madeleines with yuzu curd recipe

Madeleines hail from the Lorraine region of northeastern France, where the petite shell-shaped sponge has long been a fixture of the patisserie canon. Here, Julia Busuttil Nishimura gives the classic a subtle Japanese turn, folding in a vibrant yuzu curd. The citrus cuts cleanly through the rich, buttery crumb, adding lift and brightness without fuss.