Madeleines. Little spongey traditional French cakes, baked in a shell-shaped pan. Classique. Subject of much discussion in one recipe testing session last summer at La Cuisine Paris. As in, should they be baked for 7, 8 or 9 minutes? Did people prefer the lighter colour or more golden? So many questions. But oh, so delicious! [...]
Tag Archives | The Bouchon Bakery Cookbook
Thomas Keller in Toronto and TK-Os (Thomas Keller Oreos)
Oreos. Something I didn’t grow up eating. Something I don’t particularly like. At least not the packaged version. So when I got the chance to try Thomas Keller’s version from the Bouchon Bakery Cookbook, I couldn’t wait. The kind folks at Thomas Allen provided me with a sneak peek of the cookbook (you can get [...]
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