Brown Butter Madeleines (Print Version)
# Ingredients:
→ Madeleines
01 -
1/3 cup granulated sugar
02 -
2 large eggs, at room temperature
03 -
2/3 cup all-purpose flour, plus 3 extra tablespoons, leveled and spooned
04 -
1 teaspoon of baking powder
05 -
1/4 teaspoon sea salt
06 -
1/2 teaspoon ground cinnamon
07 -
Dash of ground cloves
08 -
1/4 teaspoon nutmeg, ground
09 -
8 tablespoons (1 stick) unsalted butter, melted and cooled, with extra for greasing
10 -
2 tablespoons of milk, whole
11 -
4 tablespoons pumpkin, canned
→ Bourbon Glaze
12 -
2 tablespoons of bourbon
13 -
1/4 cup of water
14 -
1/3 cup white sugar
→ Chocolate Coating
15 -
4 ounces of bittersweet or dark chocolate, melted
# Instructions:
01 -
Heat butter in a saucepan until golden brown bits appear. Pour it out and let it sit until cooled.
02 -
Use a stand mixer with the whisk to beat eggs and sugar on medium. Keep mixing until everything's smooth.
03 -
Toss in flour, baking powder, spices, salt, milk, and the cooled butter. Blend gently and stir in pumpkin. Stop mixing as soon as it all comes together.
04 -
Pop some plastic wrap over the batter and set it in the fridge for at least 3 hours, or even overnight.
05 -
Turn on the oven to 400°F. Get 2 tablespoons of melted butter and brush it onto the madeleine pan molds.
06 -
Fill each mold about three-quarters full with 1 1/2 tablespoons of batter. Place the tray in the fridge for 10 minutes before baking.
07 -
Take the chilled tray directly to the oven and bake for about 8-10 minutes. They're done when the edges are golden, and there's a bump in the center.
08 -
Slide them out of the tray and let them cool fully on a rack before glazing or dipping.
09 -
Stir sugar and water in a small pot while boiling until it fully dissolves. Toss in bourbon, stir, and brush it over the madeleines once they've cooled.
10 -
Use a microwave (30-second bursts) or a double boiler to melt chocolate. Stir each time till it's silky. Dip or drizzle over madeleines as you like.
# Notes:
01 -
Best enjoyed fresh on the same day, but you can store them somewhere cool and dry for up to 2 days.