Friday, March 6, 2009

Basil and parmesan madeleines

Basil and parmesan madeleines

Even though I have my pride – I’m a Scorpio, after all – I will admit it when I’m wrong and apologize.

After telling you that I wasn’t in the mood for Mr. Benjamin Button, I changed my mind and decided to watch it – with a little push from my good friend C. I’m so glad I did - what a beautiful movie. It touched my heart like very few have. David Fincher really gets the best out of Brad Pitt, every time.

Something similar happened here. I wasn’t so sure savory madeleines would work. So I kept postponing making them. And now, a year after bookmarking the recipe, I finally tried it. And it’s good. I was wrong.

My only thought here is that both flavor and texture are much better when the madeleines are hot/warm. But let me know if you disagree.

Basil and parmesan madeleines

Basil and parmesan madeleines

8 tablespoons (113g/1 stick) unsalted butter, melted
1 cup (140g) cake flour – I used all purpose flour
3 teaspoons finely minced fresh basil
1 teaspoon fleur de sel, plus more for sprinkling
¼ teaspoon freshly ground pepper
4 eggs
¼ teaspoon cream of tartar
2 tablespoons sugar
1 cup grated parmesan cheese, plus more for sprinkling

Position a rack in the lower third of an oven and preheat to 190ºC/375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
Brush the molds of two 12-well madeleine pans with 2 tablespoons of the butter and dust with all-purpose flour; tap out the excess.

Sift the cake flour into a bowl and gently stir in the basil, the 1 teaspoon fleur de sel and the pepper. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter*.

Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and cheese and serve.

* the recipe doesn’t call for it, but I refrigerated the batter overnight

Makes 18 madeleines – I halved the recipe and got 15 madeleines (I used a 15-well pan and each well holds 1 tablespoon batter)

Basil and parmesan madeleines


Snooky doodle said...

these must be yummy. I love basil and parmesan I bet these are so good perhaps with some sun dried tomatoes too :)glad you made them.

Anonymous said...

Imagine how adorable it would be to serve those instead of regular old bread or rolls with soup!

Elyse said...

I'm so glad you changed your mind and decided to make these. I love the idea of a savory madeleine, especially one with parm and basil. Delicious and beautiful!

The Food Librarian said...

These look beautiful and lovely. I would love these at breakfast or as an appetizer...okay, I would like them all day long!! :)

Lisa said...

These look amazing. I love the flavors but, even more, I love how unusual they are. Your photos are gorgeous, as always. Thanks for the great idea!

Anonymous said...

Those would be lovely served with brunch. Imagine how nice they would be served with some quiche or baked eggs. Mmmm. Thanks for sharing!

Your pictures are just beautiful, by the way. Very well done!

Anonymous said...

These sound so great. I'm sure they'd be amazing with a creamy tomato soup... or, of course, one their own.

Dragana said...

Great idea - and just the right size for a snack!

Susan from Food Blogga said...

Savory madeleines? Brilliant.

Chris said...

What a spectacular idea, especially with the (hopeful!) coming of Spring! A very elegant and tasteful hors d'oeuvre. I might just have to buy a madeleine mold to try these out! Also, the residual heat probably releases the fragrant molecules in the basil and Parmesan; knowing that scent is so critical to taste, it makes sense that these would be better warm. Thanks for this idea!

How To Eat A Cupcake said...

Mmm, I've never had madeleines, but these sound so interestingly yummy!

Manggy said...

That is quite unusual but I'm intrigued! What's the best way to present them, you think? A side dish? Alone as an appetizer? :)

pam said...

These sound great! I love savory.

Anonymous said...

Fabulous flavour combination Patricia-as always, you intrigue with your imagination :)

Deb said...

These sound so good. I think they'd go great with pasta.

I do have a question though. What am I looking for in the US when I see 'fleur de sel' in a recipe?


Anonymous said...

I wouldn't even have thought savoury madelines would exist but they do sound delicious! Love your photos too Patricia!

Anonymous said...

These looks and sounds yummy!..

aforkfulofspaghetti said...

What a lovely idea. I've only ever had sweet madeleines, but the idea of these savoury ones is very appealing. So cute, too!

thecoffeesnob said...

I've never had savoury madeleines but these sound like they'll go perfectly well with a cup of afternoon tea.

Peabody said...

I never thought to make savory ones. Those look wonderful. Great with soup.

Gattina Cheung said...

don't know which I want to do first - watch BButton or tasting this unique madeleines... the latter one of course. Pat, your photos are really fantastic, look like coming out from magazine!

eatme_delicious said...

Yum I love seeing all the different kinds of madeleines you make! I've never tried savoury madeleines before hmm these look good though. And I've found that madeleines are always best when warm or on the day they're made - after that they're really not the same. Except the coconut madeleines you posted. Those were good for days!

Ellen said...

oh my, these look absolutely delicious!

Half Baked said...

Oh my goodness! a savory madeleline. Love the flavor combo!

Anonymous said...

You are the queen of madeleines! I so crave this wonderful savory one.

Kirby! said...

These look AWESOME! Savory cookies are the best. These look buttery and delish!

Patricia Scarpin said...

Natalie, I love basil and parmesan too!
Thank you!

Anna, you are right. :D

Elyse, I love basil in just about anything. :D

Food Librarian, I think you have a point here. :D

Lisa, you are far too kind, sweetie, tks!

Kelly, thank you for visiting and for your kind words!

Dayna, I love the idea of serving these with soup.

Dragana, tks for stopping by!

Susan, thank you, darling.

Chris, I'm glad you like them, tks!

How to Eat..., these were my first, too! Thank you!

Mark, some people have suggested serving them with soup, I like that idea!

Pam, thank you!

Lorraine, you are such a dear.

Deb, tks for visiting! I believe it's fleur de sel. Williams-Sonoma sells it.
Good luck!

Simone, I'm glad you stopped by, tks!

Suesse-Mahlzeit, tks for your visit!

A Fork..., I'm glad you like them!
Thank you!!

Hey, darling! These were new to me, too.

Pea, thank you!

Gattina, you are just adorable, my friend!

Ashley, it's wonderful to know you liked the coconut ones!

Flame Thrower, thank you for stopping by!

Half Baked, thank you!

Veron, xoxoxoxoxox

Kirby, tks!

Kana said...

Savoury ones!!! I bet it will be great with soup..

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