I have some fun news to share and it's about Madeleines, those little French teacakes that everyone seems to find irresistible. Chronicle Books has a new cookbook release on October 17th entitled, We Love Madeleines. It's a compilation of all kinds of Madeleine recipes and I'm delighted to say they've included my Chocolate Olive Oil Madeleines in the collection. I love this recipe with its great mix of chocolate, extra virgin olive oil and salt, so I was very pleased when I was contacted about using it in the book.
We Love Madeleines is Chronicle's first crowd-sourced cookbook. There are 40 recipes that range from Molasses Spice, Apple Buckwheat with Sea Salt Caramel and a savory Rosemary Parmesan Polenta. It also features gluten-free and vegan options and a chapter on glazes, dips and toppings. I'll be trying out some of these in the not-too-distant future.
In the spirit of this new book as well as the arrival of pumpkin season, I thought I'd put together some Pumpkin Pecan Madeleines. Madeleines are usually made in the genoise tradition, which means the eggs and sugar are whisked to a ribbon stage. I didn't stray too far from my basic formulation, so they are light, moist and subtle in flavor. For this recipe, once the mixture has reached full volume, I add vanilla and 1/4 cup pumpkin and then garnish with a good dose of spiced sugar and finely chopped pecans. The result is a moist little teacake with edges that are crispy and chewy and an interior that is spongy and soft. While I also appreciate all the pumpkin loaves and cakes of the season, this is a nice alternative you can bake when you have extra pumpkin puree on your hands. Bon Appetit!
- The recipe instructions are for a stand mixer. If you're using a hand mixer, it will take a bit longer to get the eggs and sugar to the ribbon stage. To test, lift the beaters about 6" and let the ribbons of batter fall to the surface. If they hold for a second, it's ready.
- If you have an orange on hand, you might consider adding a smidgeon of zest.
- I use a small #40 ice cream scoop that is perfect for forming cookie doughs to portion the batter. The wells should be nearly full.
- Madeleines are best eaten the same day.
Pumpkin Pecan Madeleines
Makes 20 Madeleines
3/4 C flour
1/2 t baking powder
scant 1/4 t salt
1/4 t cinnamon
pinch of ginger
3 oz (6 T) butter
1/4 C + 2 T granulated sugar
3 T dark brown sugar, packed
1/4 t vanilla
1/4 C pumpkin
2 T sugar
1/4 t cinnamon
2 T finely chopped pecans
Preheat oven to 375 degrees. Generously butter a Madeleine pan. Lightly dust with flour and knock out the excess.
Sift the flour, baking powder, salt and spices. Melt the butter and set aside to cool.
Beat eggs and both sugars until thickened and batter falls in ribbons when whisk is lifted, about 5 minutes. Add vanilla and pumpkin and blend. Take off the mixer and fold in the flour by hand in 3 additions. Fold in one-third of the butter until combined. Fold in another third and then fold in the remainder and mix thoroughly.
Combine 2 tablespoons sugar, 1/4 teaspoon cinnamon and a pinch of allspice and clove.
Portion the batter in the madeleine pan. Dust generously with spiced sugar and garnish with pecans. Bake until the cakes spring back when touched and the edges are darkened, about 11 - 13 minutes. Let them cool for 1 minute and then use a small spatula or knife to dislodge them. Cool completely on a wire rack. Repeat with remaining batter.