Browned Butter Pumpkin Madeleines

Nutty browned butter and Fall pumpkin come together in these soft pillowy madeleines.

Madeleines are French tea cakes that have a distinctive shell shape from being baked in a special pan with shell like depressions. So, a madeleine pan is a must!

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Butter makes everything better! Then, why do we have to take that extra step to brown butter? Well, browned butter gets these nutty caramel notes and adds a complex flavor to any dish. To brown butter, simply cook butter in a stainless steel saucepan, until it gets a golden brown color.

Love brown butter? Check out

Almond Peach Pancakes with Maple Bourbon Browned Butter

Black and White Sesame Shortbreads

These easy madeleines come together in 3 stages-

First, brown butter and cool until warm. Simply, melt butter in a small stainless steel saucepan. After it melts, continue to cook in low heat until it gets a golden brown color. Transfer into a seperate bowl to prevent further browning.

Second, prepare batter and chill for an hour. Beat egg, yolk, pumpkin puree, brown sugar and vanilla together. Mix in the flour mixture and then browned butter. Cover bowl and place in the refrigerator for an hour.

Finally, bake madeleines. Taking that extra step in prepping the pan is a must to ensure that the madeleines pop out easily.

Madeleines are best when fresh. So, gobble it all on the same day!

More pumpkin recipes-

Pumpkin Spice Funnel Cakes

Brownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake

Pumpkin Spice Croissants

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Browned Butter Pumpkin Madeleines 

Ingredients:

4 tablepoons unsalted butter

1/2 cup cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/4 cup packed golden brown sugar

1/4 cup pumpkin puree

1 teaspoon vanilla extract

other ingredients

Additional room temperature butter, for brushing the molds

All purpose flour, for dusting the molds

Preperation:

Melt butter in a small saucepan, over low heat. Continue to cook until the butter foams and then gets a nutty golden brown color. Transfer browned butter into a seperate bowl, scraping off all brown bits. Let cool until warm.

Whisk together cake flour, baking powder and salt in a small bowl. Set aside.

Combine egg, yolk, brown sugar, pumpkin puree and vanilla extract in a medium bowl. Beat with a hand held electric beater for 3 minutes, until thick and lighter in color.

Beat in the flour mixture until just combined.

Add the browned butter and beat for 15 seconds. Cover bowl with a plastic wrap and place in refrigerator for about one hour.

Preheat oven to 400 degrees F. Using a pastry brush, liberally brush the molds of a madeline pan with butter. Dust the molds with flour, tapping out the excess flour.

Spoon about 2 tablepoons batter in each madeleine mold and bake for 10-11 minutes, until the tops feel slightly firm when touched.

Place pan on a wire rack to cool.

To release madeleines, turn pan upside down and gently tap the edges on the kitchen counter. Place madeleines on a wire rack to cool completely.

Best served immediately.

. Makes 12 madeleines

 

 

 

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