Cornmeal and Shallot Madeleines with Creme Fraiche and Caviar

1. 1

   In a skillet cook the shallot in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened and let the mixture cool completely.

2. 2

   In a bowl stir together the cornmeal, the flour, the baking powder, and the shallot mixture, add the remaining 1 tablespoon butter, cut into bits, and blend the mixture until it resembles fine meal.

3. 3

   Stir in the egg, 1/4 cup of the creme fraiche, the water, and salt and pepper to taste and stir the batter until it is combined well.

4. 4

   On a baking sheet heat 16 well-buttered 2 2/3- by 1 3/4-inch madeleine tins (about 2 tablespoons capacity) in the middle of a preheated 400F.

5. 5

   oven for 2 minutes, remove the tins from the oven, and into each tin spoon a heaping 1 1/2 teaspoons of the batter.

6. 6

   Bake the madeleines on the baking sheet in the middle of the 400F.

7. 7

   oven for 6 to 8 minutes, or until a tester inserted in the centers comes out clean, turn them out onto racks, and let them cool completely.

8. 8

   The madeleines may be made 3 days in advance and kept chilled in an airtight container.

9. 9

   Top the madeleines with the additional creme fraiche and the caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.