Once I had decided that I wanted to be a chef when I grew up, I immediately immersed myself in cook books. Every weekend, I walked over to the neighborhood book store, chose the comfiest couch and settled in with a cook book. After bookmarking the recipes I wanted to try, I would hurry home and attempt to recreate the dishes. The first successful baking experiment I had was with madeleines. I’ll admit, at the time I didn’t know what the perfect madeleine, but I was very happy with the results. Even now as I pull out my madeleine pan, I reminisce about those happy days. Today, I’m mixing it up a little bit and creating browned butter pumpkin madeleines. After tweaking a few details, I can proudly say this is one great recipe!




Browned Butter Pumpkin Madeleines
Yields 24 madeleines
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Total Time
1 hr
Total Time
1 hr
2014 calories
231 g
802 g
108 g
34 g
64 g
611 g
1422 g
125 g
4 g
37 g
Nutrition Facts
Serving Size
611g
Amount Per Serving
Calories 2014
Calories from Fat 954
% Daily Value *
Total Fat 108g
167%
Saturated Fat 64g
318%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 30g
Cholesterol 802mg
267%
Sodium 1422mg
59%
Total Carbohydrates 231g
77%
Dietary Fiber 8g
31%
Sugars 125g
Protein 34g
Vitamin A
327%
Vitamin C
10%
Calcium
42%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup butter
  2. 1 tbsp maple syrup
  3. 1 tbsp brown sugar
  4. 1 cup all purpose flour
  5. 1/2 cup granulated sugar
  6. 1/2 tsp salt
  7. 1 tsp baking powder
  8. 1 tsp cinnamon
  9. 1/2 tsp nutmeg
  10. 3 eggs, at room temperature
  11. 1 tsp orange zest
  12. 1 tsp vanilla extract
  13. 1/3 cup pumpkin puree
Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt butter in a nonstick pan over medium heat. Brown butter until golden and toasty, about 3-5 minutes. Add maple syrup and brown sugar. Remove from heat.
  3. Sift together flour with granulated sugar, salt, baking powder, cinnamon and nutmeg in a medium bowl. Add eggs one at a time, whisking until well combined.
  4. Add orange zest, vanilla, pumpkin puree and melted butter mixture. Whisk until fully incorporated. Cover with plastic wrap and chill for at least 30 minutes and up to overnight.
  5. Spray madeleine pan with cooking spray. Fill molds about 3/4 full with batter. Bake for 7-9 minutes or until the center has set and the edges are golden brown. Remove from oven and unmold madeleines. Dust with powdered sugar and serve immediately.
beta
calories
2014
fat
108g
protein
34g
carbs
231g
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**Helpful tips and common mistakes

The perfect madeleine is light and airy with a “hump”. Although it is essentially a mini sponge cake, to me, they taste so much better. With a few minor details, you too can produce the best madeleines in your own kitchen. 


Start by bringing your eggs to room temperature. If you begin this recipe and realize halfway that you didn’t take your eggs out yet, there is a simple solution. Just place them in a bowl with warm water for 10 minutes. Easy peasy! 

Why is this step necessary? Room temperature eggs help the cookies rise higher and result in a lighter cake. This same tip can be used for when you are preparing popovers or chiffon cakes.

Now it’s time to brown the butter. Browned butter is my all-time favorite for sweet and savory dishes. Browned butter mashed potatoes? Yes, please. Browned butter gnocchi? Why not. Browned butter madeleines? Obviously!

Watch your butter as it melts to make sure it doesn’t burn. It will start to foam and emit a lovely nutty aroma. Just beautiful.

Sift together the dry ingredients to remove large clumps, resulting in a smoother batter.

Finish mixing your batter and let it chill. For the same reasons we use room temperature eggs and sift the flour, we want to chill the batter and let it rest. This will help result in a taller, fluffer madeleine.

Bake until the edges of the madeleine become golden brown. They should pop right out of the mold once they are done baking. 

Dust with powdered sugar and serve immediately. Madeleines are best served fresh out of the oven. These browned butter pumpkin madeleines are no different. I did have some leftovers so I reheated them in the microwave and they were still delicious. Madeleines for the win!

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles