Here's How To Properly Serve Madeleine According to Dominique Ansel
Madeleine is generally served with a texture similar parts of shells facing upwards. This method is considered less appropriate by French pastry chef Dominique Ansel.Madeleine is a traditional cake origin Commerce and liverdun in northeast France. In the form of a small sponge cake with the shape of a shell. The lower part bersalur such as clam shells, while it stands out like pearls in the shells.
Material that is similar to making a sponge cake mix eggs, sugar, flour, and butter. Therefore madeleine sponge is also often called shells. It feels slightly sweet with a slightly chewy texture.
Madeleine name is reportedly derived from the pastry chef, Madeleine Paulmier who first made this cake in the 19th century Since then, madeleine became one of the famous French pastry.
A French pastry chef Dominique Ansel also helped create a madeleine. In dominiqueanselkitchen.com sites and Instagram accounts 'dominiqeansel' look he made madeleine hazelnut with a sprinkling of powdered sugar.
On Instagram photos uploaded 5 days ago Ansel show how the presentation of madeleine right. "Many people do not realize that #madeleines be presented with a hump portion facing up. Part shells is the basis and the top is the 'pearl.'" Writes Ansel.
He straightened the habit of many people who often serves madeleine with part clam shell instead facing up.
Ansel apparently made madeleine with a social mission. Together with another chef, 39-year-old man is raising money for AIDS organizations named RED founded Bono and Bobby Shriver in 2006.
Reporting from ABC News, some sellers of these madeleine will be donated to the Global Fund to fight AIDS.
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