I made a vow to myself that I would make everything in Nancy Silverton’s Pastries from the La Brea Bakery book. This is one “project” I plan on carrying through.
These muffins are laced with espresso powder. Originally it sounded like a weird combo, but in actuality they were good. Nancy (yeah, we are on a first name basis) suggested that you fill the muffin tin up to the top of the rim. Next time, I would leave a little room at the top. I don’t particularly like when the batter over flows to the top of the muffin pan. Too hard to pry them out of their little home. So, if you plan to try these at home, try it my way and then let me know.
My kids love Madelines. When ever we stop at a coffee house they inevitably choose the madeline over the big fat pastry in the display case. I have not made madelines for over 20 years. I have this vintage madeline pan and in retrospect I should have purchased a new and improved pan prior to tackling this challenge.