Walnut, Pear, and Roquefort Madeleines
From Clotilde Dusoulier's "Chocolate and Zucchini"
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24mins
SERVES: 8
YIELD: 24 madeleines
UNITS: US
INGREDIENTS
Nutrition- 1
- 1 1⁄4cups all-purpose flour
- 1tablespoon baking powder
- 3large eggs
- 1⁄2teaspoon fine sea salt
- 1⁄2teaspoon ground pepper
- 2tablespoons extra virgin olive oil
- 1⁄2cup buttermilk
- 3
- 1
- 1⁄3
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DIRECTIONS
- Preheat oven to 350 degrees.
- Butter madeleine molds.
- Mix flour and baking powder in a small bowl.
- Whisk eggs, salt, and pepper in a medium bowl.
- Whisk oil, buttermilk, and cheese and add to medium bowl.
- Sift flour mixture into egg mixture (don't overmix).
- Fold pear and walnuts into mixture.
- Fill molds 2/3rds of the way with mixture.
- Bake until puffy and golden (12 to 16 minutes).
- Cool in rack.
- Serve warm.
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