Madeleines

Shell-shaped financier cakes with a characteristic hump, baked golden and flavored with lemon zest and browned butter.

Ingredients

• 1 kg pork lardons
• 1 cup egg noodles
• 1 tbsp minced garlic
• 1 1/2 tsp fresh thyme
• 1/4 cup extra-virgin olive oil
• a generous handful of leeks
• a handful of fresh tarragon, chopped
• a generous spoonful of Gruyère cheese
• 1 cup whole milk
• 1 1/2 tsp bay leaves

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the brioche and fresh thyme until evenly combined.

3. 3

   In a separate bowl, blend the unsalted butter with the whole milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 12 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with tarragon or a dusting of crème fraîche.

8. 8

   Slice or portion into servings and serve.

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