- 300 grams flour
- 9 grams baking powder
- 6 grams kosher salt
- 180 grams butter
- 120 grams chicken fat
- 360 grams eggs
- 180 grams sugar
- 50 grams minced yellow onion
- 20 grams chicken fat
- 50 grams kombu
- Melted butter and flour for greasing
Combine flour, baking powder and salt in large bowl. Melt butter and chicken fat in small bowl. Whisk eggs and sugar in medium bowl. Whisk egg mixture into dry ingredients. Then mix the butter mixture into eggs and flour batter. Set aside.
Slowly sweat onion in the chicken fat until translucent. Add diced, steamed kombu. Cook on low 5 minutes. Add kombu mixture to batter and mix until incorporated. Place in refrigerator for at least one hour, up to overnight.
Combine two parts butter with 1 part flour and grease 2 madeleine until well-coated. Place pans in freezer for one hour.
Fill shells in each pan with 1 tablespoon of batter. Place pans on baking sheets and place in a preheated 325 F oven for 8 minutes; rotate pan. Let cook 5 to 8 more minutes. Remove madeleines from oven when browning around the edges and puffed up in center. Let cool 2 minutes in pan, then loosen madeleines from molds with a fork. Tip whole pan out onto a tea towel. Makes 48 madeleines.
Chef Carrie Blease Lord Stanley, San Francisco