Makes 4 dozen petit madeleines

INGREDIENTS

1 large egg
¼ cup (50 grams) crème fraîche
Zest of 1 lemon
⅓ cup (32 grams) olive oil
1 cup (90 grams) all-purpose flour
2 teaspoons (6 grams) baking powder
½ teaspoon (1.5 grams) salt
¼ teaspoon (1 gram) white pepper
⅓ cup (50 grams) grated Grana Padano or Parmesan
½ cup (70 grams) peeled and grated raw parsnip
¼ cup (25 grams) toasted and chopped pistachios

PREPARATION

1.   Preheat oven to 375°F.

2.   In a mixer, beat the egg, lemon zest, crème fraîche, and olive oil on medium speed until a homogenous mixture is obtained.

3.   Sift the flour, baking powder, salt, and pepper together. Add the sifted dry ingredients to egg mixture in thirds, scraping the bottom of the bowl between each addition. Add the grated Grana Padano and parsnip.

4. Pipe the dough into small madeleine moulds. Garnish with chopped pistachios and bake until the tops are golden brown, about 8 minutes in a convection oven. Serve warm.

Photo by Craftman and Wolves.