Fresh Corn Madeleines with Sour Cream and Caviar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
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 |
1/3 cup sour cream |
50 grams caviar (1 3/4 ounces; preferably sevruga) |
garnish: chopped fresh chives |
Directions:
1. Make madeleines: Preheat oven to 400°F. Brush molds with some melted butter.
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.
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.
4. 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.
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