Croque Monsier Madeleines
Ingredients for 16 madeleines
- 150 g flour
- 1 tsp baking powder
- 2 eggs
- 30 ml milk
- 3 T butter, melted, but not hot
- 60 g gruyère cheese, finely grated
- 60 g ham, minced
- dash nutmeg
- salt and pepper
Mix flour and baking powder in a large bowl. Mix eggs and milk in another bowl, then add to the flour and baking powder. Carefully add butter and mix lightly until a smooth but sticky dough. Add gruyère, ham, salt, pepper and nutmeg, mix well to combine all ingredients together. Taste the dough and adjust seasoning. Caution, raw eggs in dough.
Place in the refrigerator for at least one hour.
Butter madeleine molds, and fill each with with dough but not up to the top, only 3/4 filled. Place in a pre-heated oven at 375F for about 10-15 min, or until the madeleines have risen and became golden.
To make a Croque Madame I could add hard boiled egg or an extra egg yolk to the mix.
Other variations would not be too difficult.
I tested this recipe with a couple variations from the above: 45ml milk, no salt and dash white pepper. This dough turned out very thick and hard to press into madeleine molds. They puffed up to nearly double and tasted floury. I wasn't happy with the results, but still did a variation and added a hard boiled egg to the remaining batter and made 8 croque madam madeleines. Same result and not much added flavor from egg.
Back to the drawing board. . . .
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