Fresh Corn Madeleines with Sour Cream and CaviarMiki Duisterhof
Recipe information
Yield
Makes about 36 hors d'oeuvres
Ingredients
For madeleines
1
tablespoon unsalted butter, melted, plus additional for brushing molds
1
/3 cup yellow cornmeal (not coarse)
2
tablespoons all-purpose flour
1
/2 teaspoon sugar
1
/4 teaspoon baking soda
1
/4 teaspoon salt
1
/8 teaspoon black pepper
1
large egg
1
/3 cup well-shaken buttermilk
1
/2 cup corn (from 1 ear), chopped
For topping
1
/3 cup sour cream
50
grams caviar (1 3/4 ounces; preferably sevruga)
Garnish: chopped fresh chives
Special Equipment
a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)
Need to make a substitution?
Preparation
Make madeleines:
Step 1
Preheat oven to 400°F. Brush molds with some melted butter.
Step 2
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
Step 3
Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
Top madeleines:
Step 4
Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.