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

PUMPKIN PECAN MADELINE INGREDIENTS

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

BROWN SUGAR RUM GLAZE

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

PUMPKIN PECAN MADELEINE INSTRUCTIONS

• 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.

BROWN SUGAR RUM GLAZE INSTRUCTIONS

• 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.

ASSEMBLY INSTRUCTIONS

• Dip the cooled madeleines into the glaze.

• Place on a baking rack to let the glaze set.

** ADDIECAKES' NOTES **

• 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.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING