When it comes to madeleines, I’m extremely judgmental. This could be because I learned to make madeleines at a French pastry-making class and they’re best served, in my humble opinion, fresh out of the oven. They’re delicious the next day, perhaps, soaked in some tea or coffee. But their value drops considerably in my eyes once a few hours has passed after they’ve cooled. By the time you’ve purchased it at a store, chances are, it’s been a few hours, if not days. Depending on where you buy them of course. I recently tried some from what’s supposed to be the best patisserie in Toronto and I was unimpressed. This isn’t the first time I’ve blogged about madeleines. I make them quite often, especially because I’m so picky about the ones I’ve purchased at even the best pastry shops. I even have a couple of different molds. But when my […]