Monday, June 27, 2011


Mum tried making it a few times with different recipes and different Madeleine pans. It was often too dry or the cakes were impossible to dislodge from the mould. Today, she found the perfect combo using the soft silicone mould and a recipe from an old cookbook - Paris Boulangerie Patisserie edited by Linda Dannenberg - this particular recipe was from Patisserie Lerch.

No comments:

Post a Comment