In the Mad’leine laboratory
We all know the best macaroons, cupcakes, and are still debating over the number one for the éclaire… May the luxurious madeleines enter already! The double-starred chef Akrame Benallal opened the doors to his atelier two steps away from the Champs Elysees.
A small visit of the Mad’leine laboratory with Céline, the pastry chef responsible for making the delicate recipe everyday !
She looks young and yet has 12 years of experience! Every day, from 7 am, Céline comes to this small Parisian laboratory to prepare 120 madeleines to be distributed to the points of sale 2 hours later.
« I had already made madeleine, but never like this before ! » She admits.
Her mission? Follow the recipe of Chef Akrame who has challenged to achieve perfection in both texture and the little bump. What an idea you’ll say! But when you decide to make the simplest things in excellence, everything is in the detail…
« Our ingredients come from French producers and we don’t add any preservatives or stabilizers. »
Of course we can’t know more than that about the secret of the recipe, but it doesn’t matter because the smell coming from the oven has captivated me and all I can think about is … The taste! Not so fast though, the visit continues because the dough is being prepared for the next day. The quantities of butter and flour are astronomical. And the XXL mixer would make my adored KitchenAid look so little…
Here, even the frosting is made by hand … And voila. Doesn’t it make you want to try ?
Verdict: I had an amazing time with Celine who welcomed me with simplicity and a smile on her face. Away from working in teams, she works all by herself – I know how tough this can be! – and I learned how important it was to work with such precision. Because even though they seem simple, they are the product of an acquired savoir-faire and the chef’s trust.
And now … Shall we taste ?
I have to say, they are excellent, mellow and fresh. I really loved the idea of offering different flavors! Carbon vegetable and orange jam (the black madeleine), Tonka beans and strawberry jam, mandarin and saffron, lime peel and lemon icing, orange blossom, Guanaja chocolate, honey and jasmine. And my personal favorite: the all naturally simple madeleine! (Little secret: I heard that Pierre Hermé finds them excellent! Even if Mr. Macaron personally approves, I would say banco!)
Before leaving, I want to tell you about the artsy packaging made by street artists that remind us of our childhood. It reminds me of Le Chocolat des Français : of the pretty and the tasty! It’s everything we love.
Where to find them ? www.madleine.fr
