Madeleine of Hazelnuts and Parmesan Cream with Sprouts

Servings: 4
Prep time: 30
Cooking time: 35
  • 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
  1. 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.
  2. 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
  3. 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.
  4. 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
  5. Serve the madeleine together with the cream, both still hot, garnishing it with some black sesame seeds