Desserts

Pumpkin Spice Madeleines

October 11, 2014

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

 

Pumpkin Spice Madeleines

Ingredients

  • 2 whole eggs
  • 1/3 cup sugar
  • 1/2 tsp cinnamon, nutmeg, allspice, and ground clove
  • 3 tbsp pumpkin puree (canned or fresh)
  • 1 tsp baking powder
  • 1/4 cup melted butter
  • 1/2 cup all purpose flour
  • 3-4 tbsp powdered sugar

Instructions

  1. In a large mixing bowl add 2 whole eggs and 1/3 cup of granulated sugar then begin to whisk for 10 minutes until it triples in volume and becomes very pale.
  2. Add 1/2 tsp ground cinnamon, ground nutmeg, ground clove, ground allspice, baking powder, pumpkin puree, and a pinch of salt to the whipped eggs. Whisk for 5 minutes until all the ingredients are thoroughly mixed.
  3. Pour in the melted butter (make sure it’s not too hot…around 100f is good) and whisk for several minutes. Add the all purpose flour and continue to whisk until it has properly absorbed into the wet ingredients… Make sure not to over mix, so as soon as the flour has absorbed into the wet ingredients, whisk it a few more times and then stop. Transfer to a piping bag and refrigerate for 30 minutes to 1 hour.
  4. While the batter is chilling in the fridge, generously butter the nonstick madeleine molds (or any shallow molds on hand) and if you’re using brushed aluminum or stainless steel molds, I recommend lightly dusting them with a little all purpose flour as well to prevent the batter from sticking during the baking process.
  5. Once the batter has chilled, take it out of the fridge and begin filling the molds as best as you can. Just keep in mind, the more detailed you are when filling the molds, the more pronounced the pattern will be on the finished cake.
  6. After the madeleine molds are filled, place them into a 400f oven for 15 minutes. 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.
  7. Pull the madeleines out of the oven and allow to cool for 5 minutes before removing from the molds, but when removed, lightly dust the top with a little powdered sugar and ENJOY!! Immediate consumption is preferred.
http://www.byrontalbott.com/pumpkin-spice-madeleines/

Tools Used

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

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  • 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… 😉