by Jane
Courgette Madeleines
There are dozens of different recipes using Zucchini in Provence, from deep frying the flowers to a gratin de courgette.There are also quite a few savory cake recipes, which are usually made in a loaf tin and sliced, to be served before dinner with drinks - a time honored tradition in France, affectionately referred to as, ‘l’apéro.’
I developed this savory Madeleine recipe using zucchini as a lighter alternative to the traditional savory French cake recipes which often call for bacon or ham. The size of the madeleine is perfect for serving at a cocktail party as finger food.
Making a savory cake is very much like making a sweet cake, only with no sugar. There is just one secret to making madeleines which diverges from any other cake recipe and that is achieving la petite chapeau - the little pop up hat on top of the madeleine - Which is made by placing the Madelines into the fridge for at least 35-45 minutes before baking them. The top pops up by the shock of difference in temperature to the batter going from the cold fridge directly into the hot oven, and Voilà - Poof!
This recipe makes 12 madelines depending the size of the molds. If you can find silicone molds they are fab, eliminating the need to butter and flower as with tin ones.
Ingrédients
2 large fresh eggs
1/8 Cup Good quality extra Virgin olive oil
1 Cup grated raw courgette loosely packed
2 Tbs Crème fraîche
3/4 Cup all purpose flour, sifted
1/2 tsp. baking powder and 1/2 tsp. baking soda
2 tsp. Kosher salt - preferably, fleur de Sel, from the Camargue
1 tsp. Coursely ground black pepper
1 tsp dry herbes de Provence
2 Tbs Parmesan cheese finely grated.
Beat the eggs until light and fluffy in a mixer for one minute, then drizzle the olive oil into the egg mixture whilst still mixing. All should become pale yellow and double in size. Stop mixing once the oil is incorporated.
Mix together separately the grated courgette with the cream fraîche.
Mix the dry ingredients together in a separate bowl.
Gently fold all of the above ingredients together a bit at a time, until just incorporated.
Spoon into madeleine molds and sprinkle the tops with dry herbs de Provence and grated cheese.
place in the fridge uncovered for a minimum of 35-40minutes.
Bake at 350 f. for 8-10 minutes or until golden brown on top.
grated aged cheese.
place in the fridge uncovered for a minimum of 35-40minutes.
Bake at 350 f. for 8-10 minutes or until golden brown on top.
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