The only time I have ever cried at Le Cordon Bleu was after an embarrassing madeleine cookie failure in my basic pâtisserie course.

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Due to post traumatic stress disorder, I rarely make the buttery cake-like cookie because mine seldom turn out with that little bump that signifies a well baked madeleine.

These mini fresh corn madeleine sandwiches are easy and there’s no need to worry about the little ‘top knot’ because no one can see it. Cut it off and make a sandwich or leave it on and place the accouterments on top.

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Either way these savory mini cakes stuffed with crème fraîche and smoked salmon are mouth popping tasty. And they go perfectly with a glass of cold champagne.

Try Ruinart blanc de blanc if you are looking for a beautiful and unusual pairing.

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Sweet Corn Mini Madeleines with Smoked Salmon, Crème Fraîche

Melted butter and all-purpose flour for the molds

2 ears fresh corn kernels, sautéd in 1 Tablespoon of olive oil for 2-3 minutes until al dente
3/4 cup whole milk
2 large eggs
1 1/4 teaspoons sugar
1/2 cup fine yellow cornmeal
4 Tablespoons all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 1/2 Tablespoons unsalted butter, melted

Crème Fraîche
Smoked salmon (I used wild sockeye)
Fresh dill for decoration

1. Preheat oven to 375˚F. Brush the mini madeleine molds with melted butter. Make sure to do this thoroughly and get all the grooves greased. After the butter has congealed slightly, dust with flour.
2. Purée the corn and milk to form a soupy paste.
3. With a hand mixer on medium speed, mix the eggs and sugar together until they quadruple in volume and turn light yellow in color. The mixture will get thick almost like cake batter. About 4 minutes.
4. Sift together baking powder, cornmeal, salt, and flour. On low speed mix the dry ingredients into the egg batter alternating with the corn/milk in three parts.
5. On low speed mix in the melted butter. Don’t over mix. The batter should have the consistency of thick pancake batter.
6. Using a pastry bag or a small spoon, pour the batter into the molds up to the top. Tap the molds once to remove any air bubbles.
7. Bake for 8-10 minutes or until golden brown. Cool on racks.
8. If using the madeleines like a sandwich, cut the ‘bump off and smear a tiny bit of the créme fraîche onto one side. Add one small slice of smoked salmon, and the other madeleine to cover. Top with a little crème fraîche and a piece of dill.