Chocolate Dipped Brown Butter Treat (Print Version)
# Ingredients:
→ For Madeleines
01 -
8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for greasing 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 ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
Dash of ground cloves
09 -
1/4 teaspoon sea salt
10 -
2 tablespoons whole milk
11 -
4 tablespoons canned pumpkin
→ For Bourbon Glaze
12 -
1/3 cup granulated sugar
13 -
1/4 cup water
14 -
2 tablespoons bourbon
→ For Chocolate
15 -
4 ounces dark or bittersweet chocolate, melted
# Instructions:
01 -
Melt and slightly brown the butter in a medium saucepan. Once amber brown bits appear, pour the butter into a bowl and set aside to cool.
02 -
Combine sugar and eggs in the bowl of a stand mixer fitted with a whisk attachment. Whisk 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. Add the pumpkin and mix on low until incorporated, avoiding over-mixing.
04 -
Cover the bowl and refrigerate the batter for 3 hours or overnight.
05 -
Preheat the oven to 400°F. Melt 2 tablespoons of butter and use a pastry brush to coat the madeleine molds.
06 -
Use a spoon to place approximately 1 1/2 tablespoons of batter into each mold, filling about 3/4 of the way. Refrigerate the pan for 10 minutes.
07 -
Bake in the oven for 8-10 minutes, until the edges begin to brown and the signature bump forms. Remove from the oven and slide the madeleines onto a cooling rack.
08 -
Once completely cooled, brush the bourbon simple syrup onto the madeleines.
09 -
Melt chopped dark or bittersweet chocolate in a double boiler or in the microwave in 30-second increments, stirring until smooth. Dip or drizzle chocolate over the madeleines as desired.
# Notes:
01 -
Madeleines are best enjoyed on the day they are made but can be stored tightly covered in a cool, dry place for up to 2 days.