Sweet Corn Mini Madeleines with Smoked Salmon & Crème Fraîche

The only time I have ever cried at Le Cordon Bleu was after an embarrassing madeleine cookie failure in my basic pâtisserie course.

Due to post traumatic stress disorder, I rarely make the buttery cake-like cookie because mine seldom turn out with that little bump that signifies a well baked madeleine.

These mini fresh corn madeleine sandwiches are easy and there's no need to worry about the little 'top knot' because no one can see it. Cut it off and make a sandwich or leave it on and place the accouterments on top.

Either way these savory mini cakes stuffed with crème fraîche and smoked salmon are mouth popping tasty. And they go perfectly with a glass of cold champagne.

Try Ruinart blanc de blanc if you are looking for a beautiful and unusual pairing.

Technorati Tags: appetizer, corn, French, madeleine, smoked salmon, sweet

Sweet Corn Mini Madeleines with Smoked Salmon, Crème Fraîche

Ingredients
Melted butter and all-purpose flour for the molds

2 ears fresh corn kernels, sautéd in 1 Tablespoon of olive oil for 2-3 minutes until al dente
3/4 cup whole milk
2 large eggs
1 1/4 teaspoons sugar
1/2 cup fine yellow cornmeal
4 Tablespoons all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 1/2 Tablespoons unsalted butter, melted

Crème Fraîche
Smoked salmon (I used wild sockeye)
Fresh dill for decoration

Instructions
1. Preheat oven to 375˚F. Brush the mini madeleine molds with melted butter. Make sure to do this thoroughly and get all the grooves greased. After the butter has congealed slightly, dust with flour.
2. Purée the corn and milk to form a soupy paste.
3. With a hand mixer on medium speed, mix the eggs and sugar together until they quadruple in volume and turn light yellow in color. The mixture will get thick almost like cake batter. About 4 minutes.
4. Sift together baking powder, cornmeal, salt, and flour. On low speed mix the dry ingredients into the egg batter alternating with the corn/milk in three parts.
5. On low speed mix in the melted butter. Don't over mix. The batter should have the consistency of thick pancake batter.
6. Using a pastry bag or a small spoon, pour the batter into the molds up to the top. Tap the molds once to remove any air bubbles.
7. Bake for 8-10 minutes or until golden brown. Cool on racks.
8. If using the madeleines like a sandwich, cut the 'bump off and smear a tiny bit of the créme fraîche onto one side. Add one small slice of smoked salmon, and the other madeleine to cover. Top with a little crème fraîche and a piece of dill.

Comments

[akinoluna]

You're making me hungry.

[Barbara]

Wonderful!!!!!!!!!

[Dean in Ohio]

I have lurked for a long time and I just wanted to say that I love reading your blog. I will have to try this combination with the mandeleines. I LOVE smoked salmon.

[M]

What a good idea. Savory Madeleines! I've read, to give Madeleines its' bump, they can be placed in the fridge. I'm sure the Madeleines tasted good without its' bumps. Miam!

[Erin @ The Skinny Gourmet]

These look delightful. A wonderful taste combination in a charming presentation.

[Lydia (The Perfect Pantry)]

Wow -- using madeleines for a sandwich is inspired! Wouldn't these be lovely at a wedding brunch?

[Susan from Food Blogga]

Aren't these elegant. From their looks, I'd say that savory madeleines should grace any brunch table.

[Bob delGrosso]

I think Dean is correct: to get the bump, the batter needs to be cold and hard. The bump appears during the late stages of baking after the edges have cooked and the still un-melted center is just beginning to bake.

Suffice it to say that butter or another fat with a relatively high melt point must be used so that the batter spreads slowly in the oven. Use oil or warm batter, and there will be no bump.

[Ms. Glaze]

Bob – You're right, normally the batter needs to be cold and some even refrigerate it before piping it into the molds. Mine are not true madeleines in that sense, but still delicious.

Susan – Thanks! I'm a big fan of your site. If I could like the pictures off your blog, I would.

Lydia – I think they would be a really pretty little appetizer at a brunch or wedding. They are mini so they're perfect for snacking.

Erin – Merci Bien :-)

M – You must be French – the word 'Miam' gives it away ;-) Thank you!

Dean – Lurk away! And thanks for your comment!

Barbara – Thanks for dropping by!

Akinoluna – I ate so much of these after they came out of the oven that I barely had any left to stuff. They're pretty tasty and not too sweet.

[Anna]

those madeleine sandwiches are perfect! i love madeleines and this is such an inspired way of using them.

i've been looking for a great madeleine recipe. any suggestions?

[MATTHEW ROSE]

Hi Ms. Glaze,

How about some native Georgian food (the Georgia now involved in a war with Russia) to support the people there?

M.

[Ms. Glazes]

Anna – David Lebovitz has a great madeleine recipe. The other one I have is for large quanitites and sometimes they don't work to well when scaled down. Try his recipe at: http://www.davidlebovitz.com/archives/2007/12/humpy_madeleine.html

Matthew – Great idea. I'll have to give that one some thought, I'm not quite sure what exactly their cuisine is.

[Yazmena]

I have to try this this weekend!

[Angela]

These are so incredibly clever and beautiful. Very elegant!

[Krema za vene]

I just made this tonight and it was delicious! Thanks for this recipe. You can't beat how easy it is, plus it tastes great. Thanks again!