We Love Madeleines
Amy Treadwell, Antonis Achilleos
A shell-shaped cake with one perfect little bump on its back…madeleines are the classic cookie, evoking simplicity and nostalgia and transcending the sprinkle-spattered dessert fads that fade away before the steam has even rolled off your Earl Grey. And yet, this crowd-sourced celebration of the dainty French delight proves that classic doesn’t have to mean conventional. These forty reverential recipes developed by Madeleine-lovers from Italy to Oregon break the mold, with unexpected delights from rosemary parmesan polenta to molasses spice to chocolate hazelnut, plus gluten-free and vegan options. Filled with Madeleine-perfecting tips on choosing ingredients, missing and baking batter and picking the right pan, as well as a chapter on glazes, dips and other toppings, the wisdom of dozens of aficionados comes together in this delectable ode to the little cake we love.
Miss Madeleine grew up above a Parisian patisserie famous for its madeleines. She began baking madeleines at the tender age of five, when she endeared herself to the proprietress of the patisserie. At age 18, she set off in search of inspiration, techniques and exotic ingredients to make her madeleines more marvelous.
|Publication Date||1 October 2012|