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CORN MADELEINES WITH SOUR CREAM AND CAVIAR
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, cut from 1 ear, chopped
For topping
1/3 cup sour cream
50 g caviar
chopped fresh chives
Preheat oven to 400°F. Brush madeline molds with some melted butter.
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.
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.
Put sour cream in pastry bag and pipe (or spoon) about 1/2 teaspoon onto each madeleine, top with a rounded 1/4 teaspoon caviar, sprinkle with chives. Makes 36 |
