I have mentioned earlier that I love to gift my friends with home baked goodies during this time of the year. These gifts make it so special and friends know how much love and patience go into making this. I remain quite busy during this time, baking and wrapping gifts for my friends. This time I am baking a batch of chocolate dipped pumpkin madeleine for my friends.
While baking few varieties of cookies, biscottis and cakes I gave this chocolate dipped pumpkin madeleine a try. There is one more madeleine recipe I have already shared few years back. I have a fondness for these petite cakes and whenever I am in a coffee shop I grab a pack.
I was left with some pumpkin puree after I baked this cake and thought of baking a batch of madeleines and dip it in chocolate to make it extra special. The madeleines were spiced with pumpkin spice, were light and spongy with a burst of pumpkin flavor. The addition of chocolate made it all the more special and festive.
Make a batch today to share with friends and family!
Tips:
You may skip the step of transferring the batter to the refrigerator. The cold batter helps to make the characteristic hump to the madeleines. These keep fresh in an airtight container for couple of days.
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The recipe was adapted from here.
CHOCOLATE DIPPED PUMPKIN MADELEINE
- YIELD: 18
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 1 hr 30 mins
The madeleines were spiced with pumpkin spice, were light and spongy with a burst of pumpkin flavor. The addition of chocolate made it all the more special and festive.
INGREDIENTS
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teapsoon pumpkin spice
- 6 tablespoons unsalted butter melted and cooled
- 2 large eggs at room temperature
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1 1/4 cups semi- sweet chocolate chopped
INSTRUCTIONS
-
- In a medium bowl whisk together the flour,baking powder,salt and spices. In a separate large bowl add the eggs and sugars and beat on medium speed until thickened for about 5 minutes. Add the pumpkin puree and mix in well.
- With a spatula fold in the flour mixture in three additions until everything is well incorporated.
- Finally add the melted and cooled butter and mix well to form a batter.
- Cover the bowl with a cling wrap and transfer it to the refrigerator for at least 1hr.
- Pre-heat the oven to 375F. Grease a Madeleine pan and set aside.
- After an hour, spoon the batter up to ¾ in each mold and bake for 10-15 minutes or until it becomes light golden brown in color. Transfer the pan onto a wire rack and cool the madeleines completely.
- While the madeleines are cooling, melt the chocolate, In a microwave proof bowl melt 1 cup chopped chocolate for 15 -30 secs. Mix in between until the chocolate melts completely. Add the remaining chopped chocolate and stir until all the chocolate is melted.
- When the madeleines are cooled completely, dip each into the melted chocolate and let them to set on a cooling rack.
- Serve with a cup of coffee. Enjoy!
The more I see this, the more I want to make this.
It looks so beautiful. Note to self: must source madeleine shell tray.
Yes these turned out yummy. Do give it a try. 🙂