Chocolate Dipped Pumpkin Madeleines (Print Version)
# Ingredients:
→ Madeleines
01 -
8 tablespoons (1 stick) unsalted butter, melted and cooled, plus extra to grease the mold
02 -
1/3 cup granulated sugar
03 -
2 large eggs, room temperature
04 -
2/3 cup, plus 3 tablespoons all-purpose flour, spooned and leveled
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
Dash of cloves
09 -
1/4 teaspoon sea salt
10 -
2 tablespoons whole milk
11 -
4 tablespoons canned pumpkin
→ Bourbon Glaze
12 -
1/3 cup granulated sugar
13 -
1/4 cup water
14 -
2 tablespoons bourbon
→ Chocolate Coating
15 -
4 ounces dark or bittersweet chocolate, melted
# Instructions:
01 -
In a medium saucepan, melt and slightly brown the butter. Remove from heat when amber brown bits form at the bottom. Pour into a bowl and let cool.
02 -
In the bowl of a stand mixer fitted with a whisk attachment, mix sugar and eggs on medium speed until well combined.
03 -
Add flour, baking powder, cinnamon, nutmeg, cloves, salt, cooled butter, and milk to the mixer. Mix on low speed until just combined, then add the pumpkin and mix until incorporated. Avoid overmixing.
04 -
Cover the bowl and refrigerate for at least 3 hours or overnight.
05 -
Preheat oven to 400°F. Melt 2 tablespoons of butter and use a pastry brush to grease the madeleine molds.
06 -
Spoon about 1 1/2 tablespoons of batter into each mold, filling approximately 3/4 full. Place the pan in the refrigerator for 10 minutes.
07 -
Transfer the pan directly from the refrigerator to the oven. Bake for 8-10 minutes, until the edges brown and the center bump forms.
08 -
Remove the pan from the oven and slide the madeleines onto a cooling rack to cool completely.
09 -
In a small saucepan, boil sugar and water while stirring until sugar dissolves. Remove from heat and stir in bourbon. Brush onto the cooled madeleines.
10 -
Melt chopped chocolate over a double boiler or in a microwave-safe bowl in 30-second increments, stirring between cycles until smooth. Dip madeleines as desired.
# Notes:
01 -
Madeleines are best enjoyed the day they are made but can be stored in a cool, dry place for up to 2 days.