When the friendly folks at Bonne Maman UK got in touch with me to see if I’d be up for creating a recipe using their madeleine as the main ingredient, I was keen to give it a shot. But, I wondered what to do with something that’s already a perfectly complete treat in and of itself. So, I took the easy way out and did very little … and was pleased with the tasty results. I hope you’ll like my ideas for super simple Half Dipped Madeleines.
My recipe for Half Dipped Madeleines is really more of a suggestion of how to enjoy a madeleine with a bit of Greek Yoghurt. The potential toppings to add are only limited to your own tastebuds and imagination. Just keep the madeleine’s buttery, almond and vanilla flavour in mind. The four I made were based simply on what I found at my local supermarket. To be sure, I’ve got tons more ideas.
Of the ones I came up with, the pecans, blackberries and honey version is probably my fave. I was really pleased with how flavourful the mango, lime and mild curry one turned out though.
HALF DIPPED MADELEINES
Ingredients (for one serving)
• 1 Bonne Maman madeleine;
• 125g of Greek (or Greek style) yoghurt;
• Various toppings; I came up with this quartet of yummy options:
– Carrot, ginger, and blood orange;
– Pecans, blackberries and honey
– Mango, lime and mild curry;
– Peanut butter with strawberry conserve, strawberries and peanuts.
Method
• Fill a ramekin with Greek yoghurt;
• Dunk in a madeleine;
• Add a pinch/teaspoon/smidgen or so (or as much as you like) of the toppings.
Serve
Serve with a small spoon. Do you see how much you can scoop up with your Madeleine or immediately crush it into the yoghurt? As with the toppings you choose, how you eat it is up to you! Enjoy.
Food styling by Kemey Lafond.
Read more tikichris recipes.
