Courgette Madelines

Updated: Feb 17

by Jane

Makes 12 depending the size of the molds

If you can find silicone molds they are fab, eliminating the need to butter and flower as needed with tin ones.


2 fresh large eggs

1/8 Cup Good quality extra Virgin olive oil

1 Cup grated raw courgette loosely packed

2 Tbs Cream fraîche

1/2 Cup all purpose or semi complete flour

1/2 tsp. baking powder and 1/2 tsp. baking soda

2 tsp. Kosher salt - preferably course ground fleur de Sel from the Camargue

1 tsp. Coursely ground black pepper

1 tsp dry herbes de Provence

2 Tbs mature aged gruyère or Parmesan cheese finely grated.

Beat the eggs until light and fluffy in a mixer for a couple of minutes, then drizzle the olive oil into the egg mixture whilst still mixing. All should become pale yellow snd double in size.

Stop mixing once the oil is incorporated.

Mix together separately the grated courgette with the cream fraîche.

Mix together the dry ingredients in a separate bowl.

Gently fold all of the above ingredients together a bit at a time - very gently! Until just incorporated.

Spoon into madeleine molds and sprinkle with dry herbs de Provence and grated aged cheese.

bake at 360degrees F. for 8-10 minutes until golden brown on top.

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