Fresh Corn Madeleines with Basil and Lime
32 Madeleines – using two Madeleine baking trays
Madeleines:
13 Tbsp unsalted butter – plus 3 Tbsp more to prep the madeleine trays
2 Tbsp honey
½ cup granulated sugar
¼ cup julienned fresh basil leaves
Zest of one lime (save the juice for the glaze)
4 large eggs
4 Tbsp coarse cornmeal, toasted in a cast iron pan and cooled
1 cup all-purpose flour
2 tsp baking powder
½ tsp fine sea salt
½ tsp chili powder
1 cup fresh corn kernels
Glaze:
The juice of the lime and enough boiling water to make ½ cup
3 ½ cups confectioner’s sugar
1 tsp vanilla paste
1) Place the 13 Tbsp of butter and 2 Tbsp of honey in a small saucepan over low heat until the butter has melted. Stir to combine, remove from heat and let cool to room temperature.
2) In a medium bowl, whisk together the flour, baking powder, chili powder and salt. Toast the cornmeal in a cast iron pan, shaking frequently. Whisk the toasted cornmeal into the dry mixture and set the bowl at the ready.
3) Place the sugar, julienned basil leaves and lime zest in a food processor and process until aromatic and combined. Add the eggs and process until combined (about 20-30 seconds) Add the flour mixture and pulse a few times to combine. Pour in the cooled butter/honey and pulse again to combine. Pour the batter into a bowl and fold in the corn kernels. Cover with plastic wrap and let rest in the refrigerator for one hour.
4) Preheat the oven to 375 degrees. Melt the remaining 3 Tbsp of butter and use to brush the madeleines trays. Chill the buttered trays while the oven heats.
5) Portion the batter into the individual madeleine wells – 3/4 full. Bake one tray at a time for roughly 10 minutes until the “humps” are just solid. Remove from the oven and let sit 3 minutes before turning the cakes out onto a cooling rack.
6) For the glaze, stir together the boiling water and lemon juice. Pour over the confectioner’s sugar and whisk until smooth and glossy. Whisk in the vanilla paste. Dip all the shell sides of the madeleines into the glaze. Let the glazed madeleines dry on the wire rack.
