One of the things which I miss about Paris was the delicious glazed madeleines that were sold at Blé Sucré. I have never managed to figure the best consistency for the glaze so you can imagine my exicitement when I managed to find THE recipe on the net here. (there's a also a nice video demo en francais here too)
Here's my attempt at re-creating those tasty mouthfuls - they look OK (bar, the odd batch being a little too brown, still yet to master Ma Chan's oven) but am going to need a bit more practice if I'm aspiring to the original :)
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