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Sunday, January 02, 2011

Pumpkin Pecan Madeleines

makes 12 madeleines
madeline recipe adapted from supper in stereo
glaze recipe from pastry studio
prep time: 40 min / cook time: 12-15 min

1/4 c pecans, chopped
1/3 c + 1 tbsp flour
1 tsp baking powder
1/4 c butter, plus more for toasting pecans and greasing madeleine tin
1/4 c loosely packed brown sugar, plus 2 tsp for candying pecans
2 large eggs
pinch salt
4 tbsp pumpkin purée

2 tbsp butter
1/3 c dark brown sugar, firmly packed
3 tbsp heavy cream
* I used low fat milk because I wanted a thinner glaze
1 tsp vanilla extract
1 1/4 tsp rum
* I used 2 tsp
pinch of salt to taste

• Preheat your oven to 350˚ F.
• Chop the pecans.
• Sift the flour and baking powder together in a small bowl.
• Melt your butter in a small pan over medium heat. It will froth up, then reduce again as it begins to brown and turn a rich nutty color.
• When it is brown, pour it through a fine-mesh strainer (this gets rid of any solids that might have formed) into a small bowl.
• Set the brown butter aside to cool as you prepare your pecans and batter.
• In the same frying pan you used to brown the butter, toast the pecans with a teaspoon or so more butter.
• When they are getting golden, toss approximately 2 tsp of brown sugar in and stir the pecans to coat them well.
• Remove then from the pan and set aside to cool.
• In a standing mixer, beat the two eggs together with a pinch of salt until they're pale yellow, thick and syrupy. They will have gained some volume.
• Beat in your brown sugar, adding it in large pinches to the eggs while you continue beating.
• When all the sugar has been incorporated, continue beating until your mixture has gained even more volume and hold the marks of the beater for a few seconds (like softly-whipped cream).
• Sprinkle the flour over the egg mixture and gently fold it in with a spatula.
• Fold in the butter and pumpkin into the mixture until well incorporated.
* I mixed the butter and pumpkin together first to help soften the pumpkin purée.
• Finally, fold in the pecans.
• Spoon the batter into your madeleine tin.
* The original recipe said the batter doesn't spread, so use the back of a spoon to spread the batter.
• Bake for 12-15 minutes, turning the pan once half way through baking to ensure they brown evenly. They will be golden and springy when they're ready.
• Cool the madeleines in the tin before popping them out.

• Melt the butter in a saucepan over medium heat and combine with brown sugar.
• Lower heat a bit and cook for 2 minutes.
• Add the cream and continue to cook for another 2 minutes, stirring constantly.
• Remove from heat and add the vanilla and rum.
• Add a pinch of salt to taste.

• Dip the cooled madeleines into the glaze.
• Place on a baking rack to let the glaze set.

• I do not recommend using pecan chips. They are too small to candy and will burn.
• The syrup in the candied pecans start to harden as it sets. I recommend breaking it apart a bit before putting it into the batter.




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