Savory Madeleines
If you’ve been following along with this blog, you might have noticed a clear and unabashed bias towards all things French. In all my travels, it’s the place and the people that I keep coming back to. In honor of France’s Fête Nationale, also known as Bastille Day (July 14), I want to share one of my favorite French-inspired recipes I picked up on my travels. It typifies what I love most about French-cooking: simple, local ingredients thoughtfully combined to delicious perfection. Good cooking and baking doesn’t have to break the bank. I always spend a little more on the essentials and the results are unmistakable. I’ve invested in the basics and they have been the building blocks of my business. See for yourself! Good butter, eggs, Cherbourg flour, and milk (we love Hartzler!), and some cheese and you are on your way to savory madeleine heaven.
Savory madeleines are highly customizable to suit your cheese and herb remnants. They are the perfect sidekick to pretty much any summer meal. (think of these as the most delicious biscuits you’ve ever had) They come together very quickly, and if you don’t have a madeleine pan, feel free to use a muffin pan, just make sure to butter and flour it well. I made these in under 4 minutes, actually, so quickly I forgot to stop and take pictures. But worry not, your intuition should serve just as well as pictures and your great ingredients will do the heavy-lifting. We wish you a Happy Independence Day, beautiful France! And we raise a savory madeleine in your honor!
Liberté, égalité, fraternité!
Geri
Savory Madeleines
yields 9
Ingredients
50 g. melted butter
75 g. milk
2 eggs
2 egg yolks
2 Tbsp. olive oil
120 g. Cherbourg flour
3 tsp. baking powder
3/4 tsp. salt
a few grinds of pepper
2 C. grated cheese
1/4 C. fresh herbs or jalapeños
Directions
Preheat oven to 425°F. Butter and flour 9 cavities of a madeleine pan*.
Place butter and milk in a heat-proof bowl and place in the oven until butter is melted.
Whisk Cherbourg flour, baking powder, salt, and pepper together.
Whisk olive oil into warm milk and butter mixture and then add eggs, one at a time.
Gently add dry ingredients into mixture and stir to combine. Gently fold cheese and herbs into batter.
To pan, uses a two spoons and drop onto the prepared pan ( golf-ball-ish or egg-size likeness)
Bake fo r9-10 minutes, madeleines will be spongy but firm to the touch.
* Madeleine pans can be purchased at most kitchen stores. Ours are from Sur La Table.
