My parents took me into pity when they went to taste a pastry world champion and MOF in South of France, so they sent me one of his cake and some madeleines. Humm so nice of them.
Anyway, again, i’m starting to grasp the fact that pastry is really like Arts and philosophy: everyone has its own view about how a dessert should be. Even a cake can be so different from a chef to another.
This cake is really a “Cake” as i see it (while Pierre Hermé is the further one. I loved it, but i found it so different from a cake). I saw that Bamas used chocolate and melon, i was quite surprised to find those ingredients in the recipe (i definitely must train my tongue to be able to taste them!). Compact, not too sweet, but still soft even if you eat it several days. You can’t distinctly differentiate the taste of the nuts from the orange one and that’s what i liked about it. And, last but not least, the hazelnuts!
Now the Madeleines. I was first surprised by their shape! How come, is this really a madeleine?! The cake was conventional, but the madeleines, certainly not! They were really sweet and addictive because of the honey. And since they’re small, you tend to eat a lot, saying that it’s not really important if you eat one more or one less…Really tricky. The honey also make them less dry than usual madeleines, and a plus, there’re some almonds on it to make them crispy!
Place Cinq Cantons
rue Charles Kraemer