Burnt Madeleine

Microbatch 30% Haute Extrait

Cracked shell. Crystallized glaze. A tray left cooling too long in the afternoon light.

The top arrives dry and sharp — blistered almond, burnt crust, a caramel ribbon seized and blackened. The scent of heat, not sweetness. The kind that lingers in the air after the oven clicks off.

Then: collapse. Butter pooled at the center, golden and swollen, barely holding together. Honey seeps into sponge that’s no longer soft. The warmth is fleeting, the comfort too brief.

What’s left is skeletal. Orris like ash. Smoke tucked into fabric. Char and amber clinging to the bottom of the pan — not dessert, but the remnants of one.

Notes:

Top
Scorched almond
Burnt sugar
Hot oven air

Heart
Warm madeleine
Butter CO₂
Honey glaze
Parchment paper

Base
Orris Butter Pallida (20% Irones)
Madeleine Crumbs
Beeswax Absolute
Ambergris accord
Char

“It’s not the Madeleine you remember. It’s the one you forgot, left behind, and only now returned to find burning.”

30% extrait concentration. Alcohol-based.
Composed in microbatches of under 100 units, each batch is aged and hand-poured.