At the Hotel Ritz in Paris, madeleines—the understated pâtisserie classic—gets a sweet-tart, honey-scented twist:
The madeleine is not a showy French pastry. Consider its humble shape: As standard a version of a seashell that can be imagined; the kind any beachgoer has seen thousands of times without a second thought. The flavor? A pure expression of its ingredients, what thesays is simply sugar, flour, melted butter, and eggs. Set against a case of elaborate viennoiserie, jaunty mille-feuilles, and colorful macarons, the madeleine demures.
Back in New York, I’ve recently been served madeleines after both seafood , and fried chicken . I can’t say I was upset by either. My sweet tooth is subtle at best, and these playful pastries are generally just the right amount of dessert for my taste. This version, adapted from Perret’s recipe, features two types of honey—floral acacia and richer, savory chestnut—and a thin, tart layer of glaze. What an elegant fall delight. The madeleine is ready for its close up.
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