Sugar Rush: Almond Brioche at Madeline Patisserie
Just last week, our Carey Jones covered mini pastries in Manhattan, rounding up a sweet array of small bites.
The chocolate-almond croissant from Madeleine Patisserie was a positive siren call, convincing me to head to there with Serious Eater Robyn. But alas, I was distracted as usual, for behind the bakery case, next to the mini croissant, rested a trio of mini brioche rounds. Almond brioche to be exact.
Brioche is my weakness. The utter undoing. All thoughts of croissants left without a trace and I found myself cradling the buttery bit in my hands. It is gorgeous, and more importantly, the taste does not disappoint. Brioche dough is cut into cookie cutter rounds and topped with a mix of almonds, sugar, butter, and egg, like what's found in traditional croissant aux amandes. The crisp and sweet almond-speckled surface crumbles into buttery dough with every bite. Rich, lush, and just the right four-bite size.
132 West 23rd Street, New York NY 10011 (b/n 7th Avenue and Avenue of the Americas; map)