And now back to our regularly scheduled programming.
Leave it to the guys at Baked, that storied Brooklyn bakery that I have yet to visit (I know, I know), but whose cookbooks I simply adore and whose recipes have never failed me, to get me out of my baking slump.
Their new cookbook, Baked Elements, was released seemingly out of nowhere a couple of weeks ago (did anyone else know they had another cookbook coming out!?). This one is organized by flavors: cinnamon, peanut butter, booze, pumpkin, and… MALT.
As they note in the cookbook, these are definitely not traditional madeleines. If you’re a madeleine purist, ye of lemons only, stay away. If you’d like to experiment, however, these are for you. The malt flavor is not overpowering–just adds a bit of depth to the chocolate–and the texture has the perfect fluffiness. You might want to add more malt powder if you like a very malted flavor.
In conclusion, thank goodness for Baked–my sweet tooth is back.