Follow these steps for perfect results
unsalted butter
melted, plus additional for brushing molds
yellow cornmeal
not coarse
all-purpose flour
sugar
baking soda
salt
black pepper
egg
large
buttermilk
well-shaken
corn
chopped
sour cream
caviar
preferably sevruga
fresh chives
chopped
Preheat oven to 400F.
Brush madeleine molds with melted butter.
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl.
In another bowl, whisk together egg, buttermilk, melted butter, and chopped corn.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon 1 teaspoon of batter into each mold.
Bake in the middle of the oven until golden around the edges and springy, about 5-6 minutes.
Turn madeleines out onto a rack to cool.
Repeat with remaining batter.
Pipe or spoon sour cream onto each madeleine.
Top with caviar.
Garnish with chopped fresh chives (optional).
Expert advice for the best results
For best results, chill the batter for at least 30 minutes before baking.
Use high-quality caviar for the best flavor.
Serve immediately for the best texture.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Arrange madeleines artfully on a serving platter. Garnish with extra chives.
Serve as an appetizer or hors d'oeuvre.
Pair with a glass of chilled champagne.
A classic pairing for caviar.
Discover the story behind this recipe
Madeleines are a classic French pastry often associated with Marcel Proust's novel 'Remembrance of Things Past'.
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