Madeleines

Even though the end result of this recipe did not have the so called “hump” in them, they turned out well and were delicious.

Everything went smoothly in the preparation,  and as I was using my silicone pan with only 15 indentations I had a bit of batter left.  I filled two little custard dishes with the leftovers  and they tasted  as good as the Madeleines.

This is the second recipe for Madeleines that we have completed from David’s book, the first being buckwheat that we made in May of this year,  both recipes were excellent.

A perfect addition to any dessert table.

 

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