Sweet Corn Madeleines

Ingredients:

2 ears fresh corn, roasted, kernels sliced off the cob

1½ cups whole milk

2 large eggs

1 tsp sugar

½ cup fine yellow cornmeal

3 tbsp a/p flour

1 tsp baking powder

pinch of salt

3 tbsp unsalted butter + 1 tsp, melted

Method:

·    Preheat the oven to 375f

·    In a blender puree the roasted corn kernels with the milk

·    In a mixer fitted with the paddle attachment mix the eggs and sugar at a low to medium speed until they become white and creamy, about three minutes. Add the cornmeal, pureed corn, flour, baking powder, and salt. Once the flour is incorporated into the batter slowly pour in the melted butter

·    Place the batter in a pastry bag and cut a 1/4 –inch opening in the tip. Pipe the batter into the prepared molds. Tap the molds lightly to remove any air bubbles from the batter and to prevent holes from forming in the madeleines

·    Bake the madeleines for 8 to 10 minutes, or until lightly golden. Remove them from the oven, the un-mold

·    Top each madeleines with the crème fraiche