Honey and
Ricotta
a food journal

Thursday, 8 May 2014

David Lebovitz's Madeleines


Having already made David Lebovitz's buckwheat madeleines thanks to a (public) sneak preview, the first thing I set about making on receiving the real deal was his traditional madeleines. I'm a bit of a madeleine novice and so was thrilled to see the double page spread preceding the recipe filled with crucial madeleine tips and tricks. You know you need more home baked madeleines in your life so go buy a copy of his book and read those two pages - you'll be doing yourself a favour. 


I took up a Great British Bake Off position crouched down by the oven to watch these little shells grow. I pulled them out the oven all of a sudden after nine minutes, tipped them out the tray, and sat down with a cup of coffee and one (or maybe two or three) of these for a happy morning.


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