A familiar take on the quintessential French treat
Madeleines are tiny bites of pleasure and little parcels of buttery goodness that go so well with tea. The ingredients for a classic madeleine are simple enough (think butter, sugar, flour, eggs, vanilla and lemon), but baking the perfect madeleine is no simple feat. It requires a real sleight of hand to turn out madeleines that remain soft and moist on the inside while outlined with a satisfyingly crispy edge.
A well-formed madeleine that rises gently in the middle bears the mark of a true baker. But for the rest of us with rookie baking skills, we'll do best to get our madeleine fix at Luxe, the Sydney-based restaurant that has just opened its first overseas outpost right here on Keong Saik Road.
At Luxe, they've given the classic madeleine a local update by flavouring the batter with pandan. If you love pandan chiffon cakes, think of this as its denser, richer cousin. Then there is the smooth, housemade kaya dip that accompanies the madeleine. What's not to love?