BO&MIE’s praline madeleines among AD’s favourites

In February 2019, AD publishes a selection devoted to the good madeleines of Paris. Seven addresses make the cut; BO&MIE’s praline madeleines are among them.

Three textures in one bite

The magazine notes the contrast: a soft sponge, a 64% chocolate glaze, a molten praline centre. Three states of matter in a format that fits in the hand — that is what makes the madeleine difficult, and that is what makes it interesting.

The same method, again

The madeleine soon joins the praline pain au chocolat, the raspberry croissant and the flan among the pieces the press cites most. All follow the same principle: an immediately recognisable shape, and extra work on the texture, the filling or the finish.

Nothing ostentatious in this approach: the piece doesn’t announce itself, it reveals itself when cut. Which is also why it photographs badly and tastes good.

The selection brings together seven addresses, including long-established houses such as Carl Marletti and Lenôtre. AD notes in passing that BO&MIE’s madeleines could already be ordered online — still a rare practice in bakeries in 2019, and one that would become commonplace three years later.