Brown Butter Pumpkin Madeleines
This week I wanted to try something new by making Madeleines with a little bit of Pumpkin Purée I had left some baking so many Pumpkin Pies. I used my original recipe which you will find right HERE as a base.
These Madeleines made with Brown Butter taste divine. They are so delicious right out of the oven, but also a few days later when kept in an air tight container.
I hope you will enjoy this recipe as much as I did. Wishing you a Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Brown Butter Pumpkin Madeleines
Equipment
Ingredients
- 9.5 tbsp (140 g) butter (Brown Butter)
- 2 eggs
- 2/3 cup (135 g) sugar
- 1/2 cup (115 g) pumpkin purée
- 1 cup (125 g) flour
- 2 tbsp (15 g) flour
- 1 tbsp (12 g) baking powder
Instructions
- Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside while it is cooling down.
- n a mixing bowl, beat the Eggs and Sugar together with your hand mixer for 5 minutes on medium high speed.
- Add the Pumpkin Purée, Flour, Baking Powder and cooled Brown Butter. Fold until well incorporated.
- Fill your Pastry Bag with the batter. Idealy, place it overnight in the fridge, if not possible, a minimum of 2 hours will do. IMPORTANT: In order to get a nice Madeleine bumb your dough needs to be very cold and your oven very hot.
- When ready, place your Madeleine Flexipan® Tray on the top of your medium perforated baking sheet.
- Preheat oven to 400F/200C (at least 30 minutes prior baking).
- Take your Pastry Bag out of the refrigerator and carefully pipe your cold dough into each well, , finishing at the center creating a little bump.
- Bake for 10 minutes at 400F/200C. (Every oven heats differently, monitor your madeleines) After 5min, you will notice a curve in the batter and after that the Madeleine Bump will grow.
- Once your Brown Butter Pumpkin Madeleines are out of the oven, let them cool down for about 10 minutes before unmolding onto your cooling rack. They can be enjoyed right out of the oven and up to a few days later stored in a airtight container. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
