Tag : sweets

Recipe | Honey Lavender Madeleines


These little delicacies have a long history and many theories about its origin. It may have been invented in Lorraine offered to the King of Poland or in Avice by the pastry cook to Price of Talleyrand, but doesn’t matter where it originated, these delicacies are easy to make and very delicious to consume.

No wonder madeleines were known in 17th century as “tôt-fait” (French for “quickly made”). It takes no more than 35 minutes total for the whole process including preparation and cooking.


Honey Lavender Madeleines
Adapted from Bijouxs and Pierre Hermes

1/2 cup unsalted butter
1/3 cup sugar
1/3 cup wildflower honey
1 cup all-purpose flour
1 teaspoon baking powder
3 eggs
2 teaspoons dried culinary lavender
1/4 cup powdered sugar, for dusting

Night before | 20 minutes
1. Sift flour with baking powder
2. Melt butter and add dried lavender. Infuse for 10 minutes then discard lavender and cool (don’t over-infuse, lavender flavor will become overpowering)
3. Beat the eggs with sugar until pale (3-5 min)
Mix in honey
. Mix in flour and baking powder
6. Mix in cooled butter mixture into batter until smooth and homogenized
7. Cover the batter and refrigerate overnight (I’ve tried baking the batter as soon as 1.5 hours after refrigeration and they turned out fine)

Day of |15 minutes
1. Preheat oven to 400°
2. Butter the madeleine molds
3. Fill the prepared molds 2/3 full
4. Bake for 8 minutes
5. As soon as they come out of oven, unmold and transfer to wire rack to cool
6. Dust madeleines with powdered sugar before serving

If you don’t finish using the batter, you can store them for up to two days. I would say they are the best dessert if you have guests over on short notice.


My favorite presentation of madeleines is at db Bistro Moderne in New York. They were served warm and bite-size in a napkin folded like a lotus. It took the four of us less than 5 minutes to finish the whole basket of mini madeleines. And I spent the next 5 minutes trying to figure out how the basket was folded. You can imagine my surprise and relief when the waiter walked up to us and offered to teach us. Maybe I’ll cover how you can fold your own lotus basket with your napkin in future post.


db Bistro Moderne
55 West 44th Street
New York, NY 10036
(212) 391-2400

Categories: Food

Yummy Find: Doughnut Plant for the Perfect Doughnut

The Doughnut Plant was on the top of my to visit list before I set foot in New York. With raving reviews and impeccable rating of 4+ star, it is a must visit. There are so many delicious dessert places, but this is not to be missed. Their doughnuts are heaven in every bite. The cozy little space with the unique wall decor of doughnut cushions that actually look like some of the choices they have on the menu. Notice the square doughnuts, they do have them in square shaped, but no, they do not have Yankees doughnut.
 There are limited space in the cafe for sit down dining, but if you do happen to find seats, grab them and enjoy the waft of fresh doughnut and freshly brewed coffee. Notice the chairs, they are in doughnut shape too. So adorable!
This is my favorite – Creme Brulee Doughnut. These are quite small and they come in twos, but they are so exquisite. The burnt sugar on the top and succulent cream within tastes as if you are consuming a actual creme brulee. The chewiness of the dough adds on a layer of complexity in texture.
Matcha Green Tea Doughnut on the other hand is made with a cake dough, so it is more like a dense cake than a chewy doughnut. It’s good, but not nearly as mouth watering as the Creme Brulee.
l (1)
The square doughnuts tend to be on the sweeter side. I would just buy it because it’s a square doughnut. This is the PB&J, but I preferred the coconut creme despite being very sweet. One plus side to these doughnuts is that they do not go stale the following morning. They still taste chewy and delicious the morning after. Try it if you haven’t! Side Note: These little art works are quite pricey, so if you don’t want to have a hole in your wallet or pack on the pounds, consume sparingly.
l (2) There are two locations. One in Chelsea and one in Lower East Side. The one I visited was the one in Chelsea and here is the store information. And one last funny tip: visit their restroom. It’s highly reflective.
220 W 23rd St
(between 7th Ave & 8th Ave) 
New York, NY 10011
(212) 505-3700

Categories: Food

Let Them Eat Macarons

Macarons are one of my favorite desserts, but after making them myself, I decided it’s better to share when I have a big batch on my hand (it’s sugar heavy). This was an overnight delivery from my friend in LA who purchased it from Lette in Beverly Hills. Instead of plating the macarons as is, you can make it fancier by plating them on a two-tier plate.


Make sure your hands are clean and dry and have a steady hand to hold the macarons in place while you add more. The circle is tricky to accomplish and it takes a little bit of skill, but in no time, voila! Doesn’t it just look absolutely gorgeous now? This would also be perfect to double as a centerpiece.IMAG2414


Categories: Food

Breakfast of Choice

Patisserie 46, my new discovery in St. Paul, Minnesota.

The best way to wake up to a nice morning is sipping a cup of hot coffee or cocoa with beautifully executed latte art.


Lucia cake and pistachio macaron up close. Lucia is named after the P46 matriarchal Grandmother. With a traditional chocolate mousse, vanilla crème brulee, chocolate cake, and praline crisp, it is the perfect balance of bitter sweetness paired with a cup of hot cocoa.IMAG0054

Patisserie 46
4552 Grand Ave S
Minneapolis, MN 55419
Neighborhood: Southwest
(612) 354-3257

Categories: Food