Being that it is the first day of Spring, I know I’m getting a little ahead of myself by making decorated pumpkins but I just couldn’t wait another 6 months to sculpt these.
Bouchon Bakery: Pistachio Madeleines
The madeleine’s adorable shell shape somehow lures me to take a bite every time I see the petite French cake, only to be disappointed by it’s dryness. The one version I do like comes from Ble Sucre in Paris but there is a ton of butter and it’s coated in a glaze. Traditionally the cake’s only addition, if any is a dusting of powdered sugar. I’ve experimented with a couple madeleine recipes in the past but after my attempt this week, I will definitely be making them much more.
Bouchon Bakery: Raspberry Macarons
Valentine’s week I attempted the Bouchon Bakery macarons, twice. I didn’t get them quite right and not because of the recipe. It is a solid one and I plan to use it in the future but I need to experiment with placement in the oven so they bake properly. In this post I go into detail on the process. The filling is a raspberry buttercream that I made by flavoring a French buttercream with seedless raspberry jam.
Bouchon Bakery: Blueberry Muffins
This recipe from Bouchon Bakery yields very moist muffins from letting the batter sit overnight. I used a standard oven so they rise beautifully, as long as you don’t overfill the liners. I was particularly excited to try out the panettone baking molds that give the muffins an artisanal look.