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Vanilla Madeleine with Caviar

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Vanilla Madeleine with Oscietra Caviar

Make this showstopper for your next soirée and impress your guests with the ultimate in sweet & savoury. These French Vanilla Madeleines are topped with Oscietra Caviar, a dollop of crème fraîche and a scatter of chives for a pairing that is delicate, decadent and unforgettable.
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Course Appetizer, Dessert
Cuisine French

Ingredients
  

  • 100g Lescure Unsalted Butter (melted)
  • ¼ cup caster sugar (adjust this to taste, omit if preferred for a savoury Madeleine).
  • 1 Norohy Vanilla Pod (seeds scraped)
  • pinch of Tasman Sea Salt
  • 2 Kangaroo Island Free Range Eggs, lightly whisked
  • 1 cup self raising flour
  • extra butter, to grease the madeleine tray

To Serve

  • Oscietra Caviar
  • crème fraîche
  • chopped chives

Instructions
 

  • This recipe uses the melt & mix method.
  • Preheat your fan-forced oven to 180°C. Generously grease your madeleine tray with the extra butter.
  • Melt the butter in a heat proof bowl. Add the sugar, vanilla seeds, and salt.
  • Add the whisked eggs to the mixture and stir until smooth.
  • Add the flour and fold through till combined.
  • Pipe or spoon the batter, into the greased madeleine moulds, filling each about ¾ full.
  • Bake for 6–8 minutes, or until the edges are golden brown and the centres spring back lightly when touched.
  • Cool in the tray for 1–2 minutes, then transfer to a rack.

To Serve

  • Arrange Madeleine on a serving tray with crème fraîche, caviar and chives. To serve, add a dollop of crème fraîche to the Madeleine, along with a bump of caviar. Garnish with chives and serve.
Keyword baking, canape, Caviar, madeleine

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