This is my second recipe which I’ve baked along with the group,
The recipe is from the book, Bouchon Bakery,
by Thomas Keller and Sebastien Rouxel.
What exactly are Madeleines?
Madeleines are small French cakes, baked in shell shaped molds and eaten like cookies. The texture is similar to pound cake.
This week’s recipe is in the chapter on Cakes.
A madeleine pan is essential when making these small cakes.
Madeleine pans are worth owning for two reasons:
One, Madeleines are easy to make.
Two, these cakes are so delicious.
This recipe yields twelve. Ended up with sixteen Madeleines. Next time, note to self: bake twelve. Added one tablespoon lemon zest…had lemons in the fridge… I’ll always find a reason to use lemons. Just love them.
Many recipes in the book require resting batters overnight, or up to 36 hours. The good thing about this resting period; you can plan ahead. The bad thing about it; you must plan ahead. It’s encouraged to use a scale when weighing ingredients.
To bake along with the group, first, purchase the book, Bouchon Bakery, by Thomas Keller and Sebastien Rouxel at a bookstore or online. Bake from the book. Then, submit your food photo to the group, which will be posted on Bouchon Bakery Book Project’s Facebook page. Check out details for baking along on the Bouchon Bakery Book Project’s BLOG, or Facebook page.
You can add the badge (below) to your blog, but don’t need a blog to join.
BOUCHON BAKERY BOOK PROJECT TEAM:
Aaron J Clarke
March Recipe Schedule
March 1 Assorted Muffins: corn, bran, blueberry, lemon-poppy seed
March 8 Assorted Muffins: banana, carrot, pumpkin, decorated
March 15 Madeleines: traditional, pistachio
March 22 Financiers: traditional, chocolate
March 29 Marshmallow Eggs
Love Madeleines…recipe is a keeper.
~ ~ ~
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.