Ah, the sweet joys of post-lesson treats! One of my absolute favorites has to be the delightful madeleine. Picture this: a crisp exterior that gives way to a moist, buttery interior. Each bite is like a warm hug for your taste buds, enveloping you in a cloud of buttery bliss. Yes, I admit it—this dessert is a little sinful, but hey, who’s counting calories when you can indulge in something so simple yet divine?
Now, let’s talk about the secret to madeleine perfection: good butter and the right mold. Trust me, they make all the difference! I experimented with three different types of molds during my baking adventures. Spoiler alert: the non-stick one? Not so great for those signature humps! The real MVP is the 'stick' mold I snagged into my luggage after completing my course in Japan. It consistently delivers that gorgeous brown bottom and those delightful humps that madeleines are famous for.
But let’s be real—while the appearance of these little gems is nice, it’s the taste that truly matters. Still, I can’t help but wish I had bought more molds when I was taking my LCB Basic & Intermediate Patisserie course in Tokyo. Oh, the missed opportunities!
Now, onto the butter! I used a French butter, Elle & Vire (and no, I’m not getting paid for this endorsement—though I wouldn’t mind a sponsorship!). It’s a tad pricier than the butter options available in Melaka, but trust me, it’s worth every penny. Your taste buds will thank you!
So, grab your apron, whip up a batch, and as the French say, “Bon appétit!” Enjoy every buttery bite!
Comments
Post a Comment