Savory madeleines with herbs
These savory madeleines are packed with fresh herbs and served with a delicious horseradish cream.
Servings: 20 madeleines
Calories: 100kcal
Ingredients
For the madeleines
- 120 g lightly salted butter
- 60 g sugar
- 50 g Parmesan cheese freshly grated
- 2 eggs
- 2 egg yolks
- 15 g vegetable oil
- lemon zest from a 1/4 lemon
- 130 g flour
- 4 g baking powder
- 5 tbsp fresh coriander, chives, parsley finely chopped
- salt, pepper
For the horseradish cream
- 4 tbsp Creme fraiche d'Isigny (or sour cream or Greek yogurt)
- 1 tsp horseradish
Instructions
- Start by melting the butter and then set it aside to slowly come to room temperature.
- In a large bowl, whisk the eggs, egg yolks, and sugar together.
- Add the vegetable oil and lemon zest and whisk.
- Add the flour, baking powder, grated Parmesan, salt, and pepper. Whisk.
- Add the room-temperature melted butter. Whisk.
- Whisk in the herbs very gently, just until they're incroporated into the batter.
- Butter your madeleine tray with some softened butter. Fill each madeleine 3/4 of the way up with the batter. Put the tray in the fridge.
- Preheat the oven to 210C.
- Once the oven is hot, take the pan out of the fridge and place it directly in the oven.
- Bake for 6 minutes, then turn down the temperature to 180C. Keep the oven door open for 10-15 seconds to help the internal temperature come down.
- Bake for another 5-7 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately remove the madeleines from the tray onto a cutting board or flat surface, to cool down for a couple of minutes. Then, transfer to a wire rack to cool completely.
- While the madeleines are cooling, make the horsradish cream by combining the cream with the horseradish, seasoning with salt and pepper to taste and mixing well.