Desserts

Pumpkin Spice Madeleines

October 11, 2014
Mandeleine

Supposedly, madeleines came about at the Chateau Commercy in Lorraine, France in the mid 1700’s.  Louis XV then honored his father in-law’s cook, Madeleine Paulmier, by naming the sponge cake after her.  Louis’s wife, Marie, in turn introduced them to the court in Versailles and the madeleine fad quickly spread; and I can see why.

Wherever the truth of the origin lies, one thing cannot be denied…they are delicious! And in honor of the season, I gave them a fall twist.

I hope you enjoy!

Two Eggs

In a large mixing bowl add 2 whole eggs…

Sugar

…and 1/3 cup of granulated sugar.

Whisk

Begin to whisk for 10 minutes until it triples in volume.

Spice

Add 1/2 tsp ground cinnamon, ground nutmeg, ground clove, ground allspice.

Pumpkin

…baking powder, pumpkin puree, and a pinch of salt to the whipped eggs.

Whisk

Whisk for 5 minutes until all the ingredients are thoroughly mixed.

Butter

Pour in the melted butter and whisk for several minutes.

Flour

Add the all purpose flour and continue to whisk until it has properly absorbed into the wet ingredients.

Piping

Transfer to a piping bag and refrigerate.

Butter

While the batter is chilling in the fridge, generously butter the nonstick madeleine molds.

Pipe

Once the batter has chilled, take it out of the fridge and begin filling the molds as best as you can.

Filled

Just keep in mind, the more detailed you are when filling the molds, the more pronounced the pattern will be on the finished cake.

Oven

After the madeleine molds are filled, place them into the oven.

Edge

The edges of the cakes will start to turn a dark golden brown and the center might have a small lump once the cakes are almost finished.

Edge

Pull the madeleines out of the oven and allow to cool for 5 minutes before removing from the molds.

Dust

Lightly dust the top with a little powdered sugar and ENJOY!!

Mandeleine

 [amd-zlrecipe-recipe:18]

Tools Used

| Top: All-Clad Strainer |  | Top Middle: Whisk | Top Right: Piping Bag and Tip Set | 
| Bottom Left: Mixing Bowls | Bottom Right: Madeleine Mold |
 

You Might Also Like

  • Steph Franklin October 20, 2014 at 11:40 pm

    Hey Byron~ A) I love the new setup of yours and Rachel’s sites… 2) I am loving the history and stories in the intro of all of these recipes:) With that being said, I’m curious to know if the madeleine was named after Madeleine Paulmier, then was the palmier also named after her do you know?

    • Byron October 29, 2014 at 4:39 pm

      Glad you’re enjoying the new setup! I’d have to do a little research for your question, but it sounds like they both originated from her name… 😉