The boxes are beginning to pile up, the paint has been purchased, and a sense of transition mingles with the comfort of my pumpkin-scented candles.
We close on our very first home this week. It is kind of a big deal.
With so much change on the horizon, I need a hefty dose of cozy comfort to settle my anxious heart.
Coffee and madeleines are a fine place to start.
This is not our first time making madeleines. We have been down this delicious road before. See Lemon Poppyseed Madeleines.
We tackle them with boldness, patience, and, as always, an ample supply of butter.
The first thing you are going to need is a madeleine pan.
The second item is a hefty dose of patience.
Madeleines begin with eggs, sugar, and a bit of salt whipped to the ribbon stage. This is the process of aerating eggs and sugar until their sunny yellow hue becomes a pale, creamy butter color, and the mixture falls off of the beaters in thick ribbons. This will take a bit of time, but makes all of the difference.
Next, comes the second test of forbearance. Refrigerating the batter is essential to obtaining the envied shape and texture of traditional madeleines.
After the batter has chilled and has been dropped into the seashell-like pan, these cake/cookie hybrids are baked for a brief 9 minutes.
After they have slid out of the pan, into the brown butter glaze they go.
Lightly sweet, warmed with spice, and dipped in a toffee-like glaze that could make cardboard irresistible.
Fall tastes so good.
As our days at Norwyk Manor pass with swift rapidity, these cozy moments with coffee in hand and madeleines within reach become all the more precious.
PUMPKIN MADELEINES with BROWN BUTTER GLAZE
FOR THE MADELEINES
- 3 large eggs
- 3/4 cup granulated sugar
- pinch of kosher salt
- 1/2 cup canned pumpkin puree
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 9 tablespoons unsalted butter, melted and cooled to room temperature (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
Combine eggs, sugar, and kosher salt in the bowl of your stand mixer. Fit with the whisk attachment and whip on medium high speed, until the mixture is thick, very pale in color, and runs off the whisk in ribbons. This will take approximately 5 minutes.
Remove the bowl from the stand mixer and gently whisk in the pumpkin puree. Set a fine mesh sieve over the bowl. Add 1/2 cup of flour to the sieve and sift into the egg mixture. Gently fold the flour into the batter, then repeat with another 1/2 cup of flour. Add the remaining 1/4 cup flour and ground spices to the sieve and sift into the batter. Fold in very gently.
Combine melted butter and vanilla extract in a large measuring cup.
Drizzle in the melted butter and vanilla extract, several tablespoons at a time, folding gently after each addition.
Cover the bowl with plastic wrap and refrigerate for one hour.
In the meantime, brush your madeleine pan with melted butter and dust with all-purpose flour; shake to remove excess.
Preheat oven to 425 degrees F.
Use a tablespoon to portion out the chilled dough, placing it in the center of each cavity. Do not spread the batter.
Bake the madeleines for 8-9 minutes; until puffed, domed, and crisp around the edges. Turn out onto a clean countertop and allow to cool. Then, prepare the pan with butter and flour as before, freezing for 5 minutes before repeating the filling and baking process.
While the madeleines cool, prepare the glaze.
FOR THE GLAZE
- 8 tablespoons unsalted butter
- 2 cups confectioner's sugar, sifted
- 1 teaspoon vanilla extract
- 6 tablespoons half & half
Place butter in a 3-quart saucepan and melt over medium high heat. Once the butter has melted, reduce heat to medium and bring the butter to a simmer. Simmer, swirling the pan every so often, until it is deep amber in color. Remove from heat and allow to cool just slightly.
Whisk in confectioner's sugar, vanilla extract, and half & half to form a thick, smooth glaze.
Dip the still-warm madeleines into the glaze and lay out on a cooling rack set over a large sheet pan. Allow the excess glaze to fall off.
Allow the madeleines to sit for thirty minutes; until the glaze has set.
Serve immediately, or cover with plastic wrap and keep for up to two days.