Servings:
4
Prep time:
30
Cooking time:
35
INGREDIENTS
- For the cream:
- - 350 g of Brussels sprouts
- - 2 tablespoons extra virgin olive oil
- - Salt
- - Pepper
- - Sesame seeds
- For madeleine:
- - 3 eggs
- - 80 g of white flour
- - 60 g of hazelnuts
- - 50 g grated Parmesan cheese
- - 1 teaspoon of baking powder for cakes
- - 6 tablespoons extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Toast the hazelnuts in the oven for ten poor minutes, allow to cool a little, rub them between your hands to remove the cuticle dark briefly and chop in a food processor until you have a kind of coarse flour.
- Beat the eggs in a bowl with the Parmesan cheese, then stir in the baking powder and sifted flour, hazelnut flour, oil, a pinch of salt and a good pinch of pepper. Knead until the mixture is smooth and homogeneous, then let it rest in the refrigerator for an hour
- Fill the silicone madeleine molds with the mixture helping with a wet spoon. Bake at 270 ° C for 4 minutes, then bring the temperature to 210 ° C and cook for another 5 minutes or until the made-leines are golden.
- Trim the sprouts and steam them for 15-20 minutes. So blend with oil, sprinkle with salt, pepper and a bit 'of the cooking water if necessary to obtain a creamy and smooth cream
- Serve the madeleine together with the cream, both still hot, garnishing it with some black sesame seeds
