Go Back
–+ servings

Brown Butter Pumpkin Madeleines

bakingwithnessa
These Pumpkin Madeleines taste incredible thanks to the brown Butter, I never thought I would enjoy them so much!
Print Recipe Pin Recipe
Prep Time 10 minutes
Bake Time 10 minutes
Refrigerate 12 hours
Total Time 12 hours 20 minutes
Course Cake
Cuisine French
Servings 20

Equipment

Madeleine Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Spatula
Whisk Spatula
Pastry Stand
Pastry Bag and 4 Tips

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

Nutrition Facts
Brown Butter Pumpkin Madeleines
Amount Per Serving
Calories 108 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 31mg10%
Sodium 118mg5%
Potassium 28mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 1143IU23%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best brown butter recipe, best french madeleines, best madeleine recipe, best madeleines, bon cook, brown butter madeleines, flexipan, guy demarle, madeleine mold, Madeleines, moule a madeleines, silicone bakeware, silicone molds, silpat
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!