Bento, cooking and baking. What more can you think of?
Mar 14, 2013
This is supposed to be lime poppy seeds madeleine but until I bite to it, that I realized that poppy seeds were forgotten to be added. But the taste was still good, crunchy outside and soft and moist inside, with a decent hint of lime from the zest. I used a method from Pierre Herme which is to mixed the butter in with their solid form in stead of melting them. Magically, it works. Now it is the standard way I make madeleine every time.