Photo courtesy: Valerie Lu
I was pleasantly surprised with the pistachio madeleines I made from the Bouchon Bakery cookbook so I decided to try out the traditional madeleines for my sister’s bridal shower dessert table.
The batter was easy to prepare and followed the same process as with the pistachio madeleines minus the addition of pistachio paste. After baking, they didn’t develop humps like the really tall ones on the pistachio versions. Also the ridges of the shells were not as defined. Though I looked at the photos of the madeleine I picked up from the bakery in Napa and mine were very similar so then the deciding factor was taste.
Sadly these were a little dry for me. After raving about how moist the pistachio madeleines were I was expecting the same sort of reaction here. I haven’t been disappointed by anything from the book yet but when I compare these to the pistachio, unfortunately these fell short. Perhaps with a glaze, they would have a little more punch and flavor.
Week 15 of the Bouchon Bakery Book Project
Make the madeleines. The recipe was featured in USA Today.
Read the Project recap on the Madeleines
Bake with us!