Recipe: Madeleines au Roquefort, Poire & Noix (Walnut, Pear and Roquefort Madeleines)

Makes 24 madeleines

A pat of unsalted butter for the molds

1 ¼ cups all-purpose flour

1 tablespoon baking powder

3 large eggs

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

½ cup buttermilk or plain unsweetened yogurt

3 ounces Roquefort or another blue cheese

1 ripe pear, about 8 ounces, peeled, cored and diced

1/3 cup shelled walnuts, roughly chopped (not too fine)

1. Preheat oven to 350 degrees and butter a tray of madeleine molds or mini-muffin tins.

2. Combine flour and baking powder in a small mixing bowl. In a medium mixing bowl, whisk the eggs, salt and pepper. Add the oil, buttermilk and cheese, and whisk again.

3. Sift flour mixture into egg mixture and stir with a wooden spoon until incorporated — the batter will be thick. Don't overmix. Fold in pear and walnuts and stir. (The batter can be prepared up to a day ahead and refrigerated.) Spoon batter into the molds, filling them by two thirds.

4. Bake 12 to 16 minutes, until puffy and golden. Transfer to a rack to cool for a few minutes, unmold and serve warm.

From "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" by Clotilde Dusoulier