Skip to main content

Pumpkin-Vanilla Bean Madeleines for #PumpkinWeek

Hi and welcome to day 3 of #PumpkinWeek hosted by Terri of Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder.

Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!


On this, the third day, of #PumpkinWeek I decided to whip up a pumpkinized (yes, I'm coining that phrase this week) version of a madeleine.

I had never had a madeleine, much less baked one, before I did a cookbook review for  Quirk Books of Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse. Click to read those thoughts: here. But now that they are solidly in my baking repertoire, I had to make a pumpkinized (there's that word again) version. Enjoy.

Ingredients
  • 3/4 C organic butter plus some for greasing pan
  • 1 C organic granulated sugar
  • 2 large eggs, at room temperature
  • caviar from 1 vanilla pod
  • 1 T pure vanilla extract
  • 2 T pumpkin puree (here's how to make your own)
  • 1 C flour (I used a bread flour)
  • 1/2 C roasted, unsalted hazelnuts, chopped

Procedure
Before you start, chop your hazelnuts. While you might be tempted to use pre-chopped nuts - I have done it many times myself - the aroma of the freshly chopped nuts is extraordinary and well worth the effort. I promise!


Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside.

Place your butter, sugar, vanilla caviar, and vanilla pod in a saucepan and heat, over medium heat, until the butter is melted and the sugar is blended into the butter.


Remove the vanilla pod and let the mixture cool for a few minutes, then spoon it into a large mixing bowl. Whisk in the eggs, extract, and pumpkin puree. Beat for a full three minutes to incorporate lots of air bubbles into your batter.


Fold in the flour and 1/2 C hazelnuts with a spatula, taking care not to deflate the batter too much. Using a truffle scoop, or teaspoon, fill the shell molds with batter until almost full.


Bake till the madeleines puff up and the edges are golden, mine took approximately 17 to 18 minutes.

Remove the pans from the oven and let cool on a wire rack for 3 to 5 minutes. Unmold. You may be able to tap them out; I used a small spatula to ease them out of the molds onto the cooling racks.


Check out all the Day 3 #PumpkinWeek recipes


If you are interested in purchasing a madeleine pan for yourself, I have included an affiliate link on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "madeleine pan."

  

Comments

  1. Such a magnificent tea time snack! And I love that you added hazelnuts...yum!!!

    ReplyDelete
    Replies
    1. Yes, the hazelnuts add something special. Thanks for stopping by.

      Delete
  2. You are just going crazy with the madeleines...I love it!!

    ReplyDelete
    Replies
    1. I know, I know. I'm a little madeleine-mad! But they are SO good.

      Delete
  3. Your Madelines sound delicious and easy! I cant wait to make it for my family.

    ReplyDelete
    Replies
    1. Thanks, Vonnie. Yes, I just needed to get a pan and, now, I'm a crazy, madeleine-making machine.

      Delete
  4. What a fantastic combination! These sound wonderful!!

    ReplyDelete
  5. Fantastic idea! and I love 'pumpkinized! Definitely should be the word of the week!

    ReplyDelete
  6. These look gorgeous! I have a madeleine pan and should totally make these!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P