Fresh Corn Madeleines With Sour Cream And Caviar
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
62
Sweetness
44
Sourness
33
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tsp
Sugar1 tsp
Baking Soda1 tsp
Salt1 tsp
Black Pepper1 large
Egg1 cup
Buttermilk (well-shaken)1 cup
Sour CreamDirections:
1
Make madeleines: Preheat oven to 400°F
2
Brush molds with some melted butter
3
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl
4
Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined
5
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
6
Turn madeleines out onto a rack to cool and make more in same manner
7
Preheat oven to 400°F
8
Brush molds with some melted butter
9
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl
10
Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined
11
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
12
Turn madeleines out onto a rack to cool and make more in same manner
13
Top madeleines: 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
14
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