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By Miss Madeleine

The 1st crowd-sourced cookbook from Chronicle Books, this social gathering of the dainty French pride proves that vintage does not need to suggest traditional. 40 reverential recipes—developed via madeleine fans from Italy to Oregon and curated through omit Madeleine herself—break the mould, with unforeseen delights from Rosemary Parmesan Polenta to Molasses Spice to Chocolate Hazelnut, plus gluten-free and vegan suggestions. that includes professional tips about opting for materials, blending and baking batter, and selecting the correct pan, in addition to a bankruptcy on glazes, dips, and different toppings, the knowledge of dozens of aficionados comes jointly during this delectable ode to the little shell-shaped cake we adore.

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Com www. kingarthurflour. com SSSSSSSS 123 INDEX A C almonds Double coffee, 90–91 Honey Almond, forty-one meal, fifty nine Orange-Almond, 58–59 toasted, 121–22 Alperin, Elijah, sixty one Apple-Buckwheat with Sea Salt Caramel, 72–73 Arantes, Cristina, ninety six Caramel, Sea-Salt, a hundred and fifteen cheese Ricotta with Tomato Jam, 83–85 Rosemary Polenta, 87 Smoked Paprika and Fontina, eighty two Cheng, Michelle, 30 Cherry-Cornmeal, seventy five chocolate Bacon and Chocolate, 35–36 Chocolate and Ginger, 30–31 Chocolate Hazelnut, 28–29 Chocolate–Olive Oil, 27 Elijah's Lemon–Cocoa Nib, sixty one Gluten-Free Chocolate, 37–39 Key Lime, 65–67 melting, 107 highly spiced Chocolate, 33 Chorizo, 77–79 Citrus Syrup, 113 coconut Double-Orange with Toasted Coconut, 55–57 Kika's Coconut, ninety six toasted, 119 Vegan Coconut Milk–Cinnamon, one zero one espresso Double coffee, 90–91 cornmeal Cherry-Cornmeal, seventy five Rosemary Polenta, 87 cranberries yule, 103–4 B E madele OV i s ne WE L Bacon and Chocolate, 35–36 bananas Banana Bread, 70 Peanut Butter and Banana, seventy one simple recipes the fundamental Madeleine, 17 the fundamental with Lemon Zest, 20–22 the fundamental with Vanilla Bean, 18–19 The Gluten-Free uncomplicated Madeleine, 23–24 batter piping, thirteen refrigerating, thirteen Billingsley, Sarah, seventy two, one hundred fifteen Bourbon, Mama's Brown Butter and, 92–93 Brandy, Hazelnut, 46–47 Brown Butter and Bourbon, Mama's, 92–93 buckwheat flour Apple-Buckwheat with Sea Salt Caramel, 72–73 124 Glazed Mango Lassi, 68–69 glazing, 14. See additionally garnishes gluten-free recipes The Gluten-Free easy Madeleine, 23–24 Gluten-Free Chocolate, 37–39 Gonzales, Gayle, 27 Goodwin, Robyn, 33, forty two, sixty five, 112 Graham Cracker, ninety seven Greenspan, Dorie, seventy two Grishaver, Cat, ninety five D Devereux, Agnes, 17 Double coffee, 90–91 Double-Orange with Toasted Coconut, 55–57 Doughnut, ninety nine drizzling, 14 E Elijah's Lemon–Cocoa Nib, sixty one coffee, Double, 90–91 H F hazelnuts Chocolate Hazelnut, 28–29 beaten, 122 Hazelnut Brandy, 46–47 toasted, 121–22 Hewitt, Kristen, forty six Honey Almond, forty-one Hong-Porretta, Souris, 20 Fermin, Olivia, one zero one Fontina, Smoked Paprika and, eighty two G Galinson, Stephanie, seventy seven garnishes Citrus Syrup, 113 Kiera's Glaze, 111 Lemon Glaze, one hundred ten Maple Glaze, 112 Melted Coatings, 107 Sea-Salt Caramel, a hundred and fifteen Toasted Coconut, 119 Tomato Jam, 117 Vanilla Glaze, 109 Giacometti, Serena, 18, 23 Gilhooly, Kiera, sixty two, 111 Ginger, Chocolate and, 30–31 J Jaracz, Mary, 28, 50 Jones, Lorena, fifty eight, ninety two, 103 okay Key Lime, 65–67 Kiera's Glaze, 111 Kika's Coconut, ninety six Kohnke, Luane, 37 IIIII a hundred twenty five L O lemons the fundamental with Lemon Zest, 20–22 Citrus Syrup, 113 Elijah's Lemon–Cocoa Nib, sixty one Kiera's Glaze, 111 Lemon Glaze, a hundred and ten Lemon–Poppy Seed, 62–64 Moroccan, 80–81 Lime, Key, 65–67 oranges Citrus Syrup, 113 Double-Orange with Toasted Coconut, 55–57 Orange-Almond, 58–59 P pans chilling, thirteen greasing, thirteen removal madeleines from, 13–14 sizes of, thirteen different types of, 12–13 Paprika, Smoked, and Fontina, eighty two peanut butter chips, melting, 107 Peanut Butter and Banana, seventy one pecans Maple Pecan, forty eight toasted, 121–22 Perez, Peter, ninety pistachios Pistachio Cardamom, forty five toasted, 121–22 yule, 103–4 Poppy Seed–Lemon, 62–64 pumpkin Pumpkin Spice, fifty three seeds, toasted, 121–22 M macadamias, toasted, 121–22 Madeleine, leave out, fifty three, fifty five, sixty eight, eighty two, 87, ninety nine Magrann-Wells, Sean, 35, eighty, eighty three, 117 malted milk powder Vanilla Malt, 89 Mama's Brown Butter and Bourbon, 92–93 Mango Lassi, Glazed, 68–69 maple syrup Maple Glaze, 112 Maple Pecan, forty eight Matcha, ninety five Melted Coatings, 107 mixers, 12 Molasses Spice, 50–51 Moroccan, 80–81 N E madele OV i s ne WE L nuts.

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