Brown Butter Pumpkin Madeleines with Maple Whisky Glaze
Makes 18 to 20 madeleines ½ cup (125 ml) butter 1¼ cups (310 ml)
1. In a small saucepan over medium heat, melt butter until milk solids darken in colour and sink to bottom, and butter smells nutty. Remove from heat and cool slightly before gently pouring only melted butter into a clear, dry cup, leaving solids behind. 2. In a medium bowl, whisk flour, ½ tsp (2.5 ml) salt, 1½ tsp (7.5 ml) cinnamon, ginger, nutmeg and baking powder. Set aside. 3. In a separate medium bowl, using a hand mixer, whisk eggs, ½ cup (125 ml) granulated sugar and vanilla until thickened and pale. Mix in pumpkin purée until combined. Fold in flour mixture and then brown butter. Cover and refrigerate overnight or for at least 1 hour. 4. Preheat oven to 375 F (190 C). Lightly grease and flour a madeleine pan. 5. Spoon chilled batter into madeleine cavities up to three-quarters full. Bake for 12 to 15 minutes, until golden and domed. Cool in pan for about 5 minutes. Transfer madeleines to a rack. 6. In a small bowl, combine remaining ¼ cup (60 ml) granulated sugar and 1½ tsp (7.5 ml) ground cinnamon. While madeleines are still warm, toss all, or as many as desired, in cinnamon sugar and set aside on a rack. 7. In a medium bowl, whisk icing sugar, remaining ¼ tsp (1 ml) salt, maple syrup and cream liqueur to desired consistency, until smooth. Dip madeleines partially in glaze or drizzle glaze over madeleines as desired.
all-purpose flour
salt, divided
¾ tsp (4 ml) 3 tsp (15 ml) ¼ tsp (1 ml) ¼ tsp (1 ml) 1 tsp (5 ml)
ground cinnamon, divided
ground ginger ground nutmeg baking powder
eggs
2
granulated sugar, divided
¾ cup (180 ml)
vanilla extract pumpkin purée
2 tsp (10 ml)
⅔ cup (160 ml) 2 cups (500 ml) 2 tbsp (30 ml)
icing sugar maple syrup Forty Creek
⅓ to ½ cup
Original Cream Liqueur
(80 to 125 ml)
ingredient in and pairs with recipe Forty Creek Original Cream Liqueur $30.99 Canada 756007
The rich flavours of vanilla, chocolate and caramel in this cream liqueur create a wonderful flavour combination paired with soft brown butter pumpkin madeleines.
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