Crossing the Border
Your Boulevardier has been baking and dipping Madeleines (off and on -- not constantly) for the last two days in preparation for the grand re-opening of the Book Shop, 1007 B Street in Downtown Hayward.
The celebration is Saturday, September 26 from 1 to 5 p.m. Your Boulevardier wouldn't miss it, though he is double-booked on Saturday so will only be there part of the time.
His Madeleines, Your Boulevardier admits, are not the greatest. They tend to be spongy and sticky, rather than crumbly and slightly crisp. One's not sure if the problem is a surfeit of butter, a surplus of sugar, an imbalance of eggs, or some other issue. Though they can be messy to eat, they are tasty. Try one and see for yourself.
posted by Your Boulevardier @ 5:13 PM
2 Comments
2 Comments:
I have never eaten a Madeleine. I'm not even sure what it is. BUT I'll just bet that Shannon's husband can tell you exactly why yours don't come out with the texture you desire.
I've had Madeleine's, but they're not my favorite cookie.
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