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Roquefort, Ham, and Walnut Madeleines

Roquefort, Ham, and Walnut Madeleines
Yields 12
Madeleines—those tender, round-bellied French cakes—come in myriad flavors. Though the sweet variations are most common, savory madeleines are often served as part of the French apéro. You will need a madeleine tray, sold in many kitchen supply shops.
  1. 1 cup all-purpose flour
  2. 2 eggs
  3. 2 ½ teaspoons baking powder
  4. Pinch of fleur (or other fine sea salt flakes)
  5. Freshly cracked pepper to taste
  6. 5 tablespoons fragrant extra virgin olive oil
  7. 3 tablespoons whole milk
  8. 2 ounces Roquefort, crumbled into small pieces
  9. 2 ounces walnuts, roughly chopped
  10. 2 ounces diced cooked (boiled) ham
  1. ► In a large bowl, whisk the flour, eggs, baking powder, salt (making sure to grind it finely between your fingers), pepper, olive oil, and milk until you have a smooth batter.
  2. ► Fold in the Roquefort, walnuts, and ham. Place the batter in the refrigerator for at least 1 hour, or overnight.
  3. ► When ready to bake the madeleines, preheat the oven to 400°F and lightly brush a 12-hole madeleine tray with olive oil. Divide the batter between the holes and bake for 12 minutes until golden. Allow to cool slightly before serving.
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Paola Westbeek

Paola Westbeek is a journalist who focuses on French food, wine, and travel. Her work has led her to every delicious corner of the French hexagon, and she is a regular contributor to FRANCE Magazine and culinary columnist for French publications En Route and French Property News.

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