Limited Edition Boozed Madeleines By Mlle. M Bakes
Flavor Reinventions on Rotation
These delightful petite shell-shaped cakes get a rotation of new tastes, textures, and flavors. Madeleines are usually eaten at 4PM goûter, but these ones carry on into proper cocktail hour!
TASTING NOTES FROM THE CURATOR
Made with a modified genoise recipe instead of a regular sponge, these madeleines absorb all sorts of flavorings well. From filling to soaking to garnishing, the classic madeleine is primed and ready for reinvention. And to get a tiny bit tipsy, too.
- Madeleines Manhattan – Nutty, dark, and a little bit boozy—this treat embodies the heart of New York City. Take a taste-trip into that empire state of mind with a premium chocolate dip, toasted pecans, and a smooth helping of Benchmark Old No. 8 Bourbon.
- Madeleines Malibu (Glazed with Rum) – This madeleine blends coconut cream and Caribbean rum to bring you that tropical beachy vibe. And to make it extra vacation-ready, it’s glazed with Plantation Stiggin’s Fancy Pineapple Rum and topped with toasted coconut shavings.
- Madeleines Margarita (Glazed with Tequila and Dry Curaçao) – This naughty little number has a dollop of tequila-lime (dayap) curd in the center for that cocktail party vibe. It’s finished with a glaze of Tequila Ocho Blanco and Pierre Ferrand Dry Curaçao, plus a sugar crystal “rim”.
PREPARATION OR PAIRINGS
Madeleines are often eaten with tea or coffee, but with these special flavors, we invite you to expand your palate and—as we and Mlle. M did—experiment.
The Madeleines Manhattan goes well with your afternoon coffee or makes a great after-dinner treat with a glass of nutty-sweet Griffo Stout Barreled Whiskey. On the more tropical side, you may want to start off your Madeleines Malibu and Margarita trip with a cup of Pyur PH’s Mango Passion or Sunrise teas. And then, you might switch to a tequila or rum. We’ve got you covered with Plantation Stiggins’ Fancy Pineapple Rum and Tequila ArteNOM Selección de 1579 – Blanco!
FROM HELL’S KITCHEN WITH LOVE
The original shell-shaped mini-cake may be attributed to one or many different women named Madeleine in Commercy, France, but Mlle. M takes her flavor inspiration from travels all over the world.
She honed her baking skills in Hell’s Kitchen, Manhattan, bundling up both flavor experiments and little-known treats for friends all over the five boroughs. Now in Manila, she’s found new friends at The Bow Tie Duck to take her bakes for a taste-spin. The end result? She’s serving up goodies filled with fond memories of places far and near—all to the beat of her “there’s nothing you can’t do” New Yorker heart. The ducks give her their full stamp of approval!
Your baked goods are best consumed as soon as you receive them, but in case you do have leftovers, you can store your madeleines in an airtight container at room temperature (20 to 25°C) for up to 3 days. They will last about a week in the fridge.
Dipped ones can be eaten right out of the fridge or after being brought to room temperature. Non-dipped/glazed ones can go in the oven for 6 to 8 minutes at 160°C or in the microwave with a cup of water for 1 to 2 minutes. The water will keep them from drying out.