Madeleinesau Roquefort, Poire & Noix (Walnut, Pear and Roquefort Madeleines)

Several weeks ago, our 50 Women Game-Changers group did a post on Clotilde Dusoulier and her Chocolate and Zucchini blog. I'm delighted to be a part of this series for a number of reasons: 1) 
whether you agree with the list or not, it's been an amazing learning experience getting to know these talented 50 women; 2) I've met lots of bloggers I might never have discovered; and 3) I love checking the other posts each Friday to see the wide range of recipes we've chosen to represent the chefs.

For instance......I took one look at Nancy's
 (from My Picadillo) recipe from Clotilde and my eyes lit up. Savory madeleines. Just had to get these posted before Christmas because they make a terrific first course or hors d'oeuvre. Take a look at the photo at the bottom of the page....you can practically taste by looking. One of my favorite salads is made with these three ingredients + chicken, greens and a light vinaigrette. So I knew I'd love these madeleines. My suggestion is to make them in madeleine pans (truly unusual and most unexpected) but if you don't own the right pan, 
let your imagination take wing and make any shape you like. 

Thanks Nancy, for introducing us to Clotilde's unique recipe!

Madeleinesau Roquefort, Poire & Noix 
(Walnut, Pear and Roquefort Madeleines)
From "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" by Clotilde Dusoulier via My Picadillo

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 
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)


Preheat oven to 350 degrees and butter a tray of madeleine molds or mini-muffin tins. (With the madeleine molds I use softened butter using a small brush so the mold is well-covered.)

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.

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.) 

batter into the molds, filling them by two thirds.Bake 12 to 16 minutes, until puffy and golden. Transfer to a rack to cool for a few minutes, unmold and serve warm.


  1. Lovely! Even though I haven't participated in this event, I've learned a lot and garnered some fabulous recipes.


  2. I have enjoyed this challenge for all of the reasons you mention Barbara. This is another recipe I would never have thought of. I have learned something new again:D

  3. You have a beautiful recipe there and it looks like I just want to take a bite. :)

  4. I need to get a madeleine pan. Hope it is not to late to add to my Christmas list.

  5. I'm quite good at making Madeleines, but I've only made a savory style once. This sounds delicious!

  6. I'm with you... my participation in the 5 Star foodie club has been terribly good for me, getting me out of my comfort zone and opening new avenues.

    Since I found my old madeleine pan, I've been making them again and loving them (ELizabeth David's recipe adds orange flower... great idea) and know I would love this one since I've never made a savory madeleine. I use Dusoulier's recipe for fish with unusual ingredients from time to time.. she has an original way of looking at things... got to love it!

  7. A terrifuc flavor combo! Those savory Madeleines would be delicious with a glass of white wine.



  8. Des madeleines originales et certainement délicieuses
    Je note ta recette.
    A très bientôt.

  9. My husband loves Roguefort, I bet he would love these savory madeleines too. Beautiful combination of flavors!

  10. I searched for a madeleine pan forever, finally found one, and then have never used it!

  11. I really should use the pan oftener! Those with chunky pears and blue cheese look terrific!

  12. Savory Madeleines--I love this idea, and have never made as such--I'll have to try this one out on my daughter when she visits for Christmas--her namesake pastry!
    Thanks, Barbara--what a great thing you learned from the Game Changers series.

  13. These savory Madeleines sound wonderful to me too, Barbara! A delicious combination of ingredients. These would be wonderful with a salad or as a cocktail nibble.

  14. I've made savory madeleines once before, but they were made with sun-dried tomatoes. This flavor combination sounds so much more exciting. And, they'd be so great for a party.

  15. I've always been iffy about whether buying a madeleine pan is really worth it...but you've shown me that it definitely is!

  16. I really need to add a madeleine pan to my wishlist! These savory ones look wonderful, and I love the surprise of them being savory instead of sweet. Hope you're having a wonderful holiday season so far, Barbara!

  17. You had me at roquefort. What an interesting and original recipe! I'm really enjoying this "game-changer" series.

  18. what a unique batch of cookies! roquefort is not for me--i won some once and had it in my fridge for all of 8 hours before i gave it away and my kitchen still smelled like rot even a few weeks later!

  19. What a wonderful combination of flavors and a nice change from sweet madeleines.

  20. pear and blue cheese is one of my favorite combos, these look amazing!!

  21. It's my first time hearing of a savory Madeleine! These sound delicious! I'm thinking they would make a great New Years Eve snack.

  22. What a great place you have. I am madly in love with madeleines and dream of preparing them in new ways; this recipe speaks to my soul. I have printed and not sure when I will be making them, but I will for sure. Merci.

  23. I just had to stop by your blog as we have some of the same bloggers on our blogrolls. I am so glad I did, your blog is lovely and I look forward to returning. Your savory madeleines sound delicious.

  24. I've never seen savory madeleines before, but these look great. I'm with you: I think those are terrific flavors!

  25. I love madeleines and these look awesome barbara! gloria

  26. This is a wonderful variation of those delicious cookies! It sounds amazing!



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