Savory Madeleines

Savory Madeleines  Perfect with a glass of wine or bubbly and served warm from the oven, these savory madeleines are one of our favorite apéritifs.  Ingredients 5 tablespoons (70 g) unsalted butter 2 large eggs, at room temperature 1 large egg yolk, at room temperature 2 tablespoons crème fraîche 6 tablespoons (90 ml) whole milk 1⁄2 cup plus 2 tablespoons (80 g) unbleached all-purpose flour, plus more for the tins 2 tablespoons cornmeal 11⁄2 teaspoons baking powder 3⁄4 teaspoon fleur de sel 1⁄4 cup (25 g) freshly grated Parmesan cheese 1 tablespoon finely chopped fresh chives 1 1⁄2 teaspoons lemon zest Directions: Set a rack in the upper third of the oven and preheat the oven to 350°F (175°C). In a small saucepan, melt the butter over low heat and cook until it just starts to turn golden brown, 2 to 3 minutes—be careful not to let it burn. Set aside to cool. Using a pastry brush, generously butter two or three mini madeleine tins with the cooled melted butter. Dust them with flour, tap out any excess, and refrigerate to set. Reserve the remaining butter. In a large bowl, whisk together the eggs, egg yolk, crème fraîche, and milk. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Add the flour mixture to the egg mixture and stir until smooth. Add the Parmesan and chives and use a rubber spatula to fold until just incorporated. Add the lemon zest to the cooled butter, then slowly drizzle in the melted butter, folding gently until fully incorporated. Using a small spoon, drop the batter into the middle of each mold, filling them about three-quarters of the way and not spreading the batter. Bake until the madeleines feel set to the touch, 8 to 10 minutes. Let them cool slightly in the pan, then serve immediately. These are best served warm and right out of the oven. Yield: About 60 Madeleines