It’s taken me great courage to make this career shift. Everyday I wonder whether this is the right decision I am making. Some people say I’m brave while others just don’t know what to say but at the end of the day, I know this what makes me most happy. Because I can only dream of baking more of these madeleines, in my own little patisserie, in a couple of years from now.
I remember the first time I got introduced to these petite-looking beauties, I just stared at them in awe, observing every feature I could and as soon as I took a bite, I knew I was in trouble. They were the best things I had eaten!!!!
Crisp at the edges, light and fluffy on the inside. They had a balanced lemony flavour that just made me fall in love with them. I instantly knew I had to try them out in my kitchen and so I began my search for that baking tray. What happened next? I stopped eating them at cafes. Now, this was not because I’m lazy to get out but there’s so much more satisfaction when I do it myself.
This Christmas, I’ve been travelling, partying like mad, chilling with the family and what not. But Christmas is not Christmas without all the baking so here’s a special festive edition of the dainty madeleines. Gave them a touch of white chocolate and cinnamon for the season.
I never thought I could make these till my mother told me tonight with a smile, “You’ve become an expert now!”
And another good friend who never really has anything negative to talk about my food. He says, “I love the brown edges. They look so perfectly baked.”
PS: I just baked a whole bunch of them for my Nana’s 75th birthday today and I’ll be happy to take your customized orders. Connect with me soon! 🙂
Adapted from Julia Child Recipes