Savoury mini-madeleines with 2 cheeses


Savoury mini-madeleines with 2 cheeses
These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.
101 K 4.0/5 (30 reviews)
Grade this recipe:
Keywords:
Last modified on: May 8th 2016
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 80 pieces, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Savoury mini-madeleines with 2 cheeses : Stage 1
Grate 200 g cheese. For this recipe, I used half and half Cheddar and Parmesan, but you can use other cheeses (see below).

Stage 2 - ⌛ 5 min.
Savoury mini-madeleines with 2 cheeses : Stage 2
Tip the grated cheese into a mixing bowl and add 150 g flour, 10 g baking powder, 3 eggs, 100 ml olive oil, salt and pepper.

Mix well with a soft spatula.

Stage 3 - ⌛ 2 min.
Savoury mini-madeleines with 2 cheeses : Stage 3
Finish by adding 30 ml milk and mix again.

Preheat the oven to 360°F (180°C).

Stage 4 - ⌛ 5 min.
Savoury mini-madeleines with 2 cheeses : Stage 4
Pour the mixture into madeleine tins or moulds.

Stage 5
Savoury mini-madeleines with 2 cheeses : Stage 5
You can also use other shapes, such as mini-cannelés.

Stage 6 - ⌛ 20 min.
Savoury mini-madeleines with 2 cheeses : Stage 6
Bake for about 20 minutes, keeping a watchful eye on the colour towards the end of cooking.
Remarks
As indicated above, you can use other cheeses if you prefer: Comté, goat's cheese, mimolette, etc.

For a more Mediterranean flavour, add a little thyme to the mixture.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %130 RDI=10 %170 RDI=30 %2,340 RDI=120 %9,810 RDI: 120 %
Per 100 g10 RDI=5 %20 RDI=2 %30 RDI=4 %370 RDI=20 %1,530 RDI: 20 %
Per piece01 RDI=0 %2 RDI=0 %30 RDI=1 %120 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 80 pieces : 2.55 €
  • Per piece : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018347 K4 2 hours 30 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018438 K 24.3 45 min.
Surprise bread
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27th 2020720 K 84.5 6 hours 25 min.
Involtinis
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
February 21th 2011408 K4.4 2 hours 55 min.
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.
October 24th 20171.10 M 364.7 5 hours 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page