Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 20 MINUTES BAKING TIME: 10 MINUTES Mold: Madeleine Tray 16 Hole INGREDIENTS FOR SAVOURY CHIVE Butter, unsalted 1/3 cup + 1 ¼ tsp Cake/all-purpose/plain fl our 1 cup + 1 Tbls + 2/3 tsp Baking powder 1 ¼ tsps. Fresh whole eggs ¼ cup + 1 Tbls Sugar ¼ cup Honey 1 Tbls Sea Salt 3/8 tsp Smoked salmon, cut into small pieces ¼ cup Fresh chives, chopped fi ne ¼ cup Fresh whole milk 3 Tbls Method PREPARE THE MIXTURE Melt the butter and set aside. Sift cake flour and baking powder together and set aside. Mix the eggs and sugar together in a stand mixer with the whisk attachment on medium high speed until light and pale in color. Add the honey, salt, smoked salmon, and chives to the egg mixture and mix. Add the sifted cake flour and baking powder. Mix until just combined. Do not overmix. Add the milk and melted butter. Mix until just combined. ALLOW BATTER TO SET Let the batter rest for 3 hours in the refrigerator or overnight (or 20 minutes in the freezer). Preheat the oven to 390ºF/200ºC. Generously fi ll Madeleine moulds ¾ of the way full. Bake for 10-12 minutes. Allow to cool for 30 minutes and then unmold. Download the recipe pdf here
