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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!
For the month May, the flavors offered are:
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.
Top off a bowl of Kurimu Black Sesame Ice Cream with the Madeleines Matcha-Yuzu for a full-throttle Japanese pairing.
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.