Fresh Corn Madeleines with Sour Cream and Caviar

Ingredients

• 0.3 teaspoon baking soda 
• 0.1 teaspoon pepper black
• 0.3 cup buttermilk well-shaken
• 50 grams caviar ()
• 36 servings garnish: chives fresh chopped
• 0.5 cup regular corn chopped (from 1 ear)
• 1 large eggs 
• 2 tablespoons flour all-purpose
• 0.3 teaspoon salt 
• 0.3 cup cup heavy whipping cream sour
• 0.5 teaspoon sugar 
• 1 tablespoon butter unsalted melted for brushing molds
• 0.3 cup cornmeal yellow (not coarse)

Equipment

• bowl
• oven
• whisk
• pastry bag

Directions

1. Preheat oven to 400°F.
2. Brush molds with some melted butter.
3. Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl.
4. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
5. Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
6. Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.