There is one particular chef in this country who I feel deserves every single accolade he's ever received in his life...plus tons more. And that man is Thomas Keller of The French Laundry.
He even gets extra points from me (with my sweet tooth) for also owning one of the best bakeries in the U.S.: Bouchon Bakery. (In fact, when I visited my daughter in Los Angeles last month, she took me to his location in Beverly Hills. I thought I was in heaven instead.)
Anyway, when "the man" (as I like to call him) came out with his own Bouchon Bakery Cookbook, I pre-ordered it faster than you can say "do I really need another cookbook"!
I started baking my way through it, and found that every. single. recipe (including his marvelous Speculoos cookies for Christmas) turned out perfect. Simply perfect. Just like the man himself. (Can you tell I idolize him? Just a little?)
Eventually, I stumbled across an awesome project online called the Bouchon Bakery Book Project.
It's a way for people to bake their way through the book and share their stories about the experience. So I thought, I could do this. So I did!
The cake I decided to make was the Madeleine Cake. Simple. Elegant. Extra delicious.
I followed all the directions to a tee. The only thing I substituted was the glucose. Frankly, I just couldn't find it anywhere. So I did some research and used light corn syrup instead. No problem whatsoever. It turned out marvelous...and I'm so pleased to share my photos with you below.
BTW, if you'd like the recipe, just get your own copy of the book. You won't regret it. I promise.