Maple Pecan Madeleines by @millsandbuns

30 min

12 servings

🌾

130 g

Flour

🫙

4 g

Baking powder

🍁

15 ml

Maple syrup

🍬

110 g

Caster sugar

🥚

130 g

Eggs

🧈

120 g

Butter

🍦

5 ml

Vanilla extract

🥛

25 ml

Milk

🥜

28 g

Pecans

  1. Whisk
    • eggs
    • caster sugar
    • maple syrup

    Whisk 125 g eggs, 113 g caster sugar, 1 tbsp maple syrup, and 1 tsp vanilla extract until the mixture is pale, light, and airy.

  2. Add
    • all-purpose flour
    • Eggs
    • Milk

    Add 125 g all-purpose flour and 1 tsp baking powder to the egg mixture.

  3. Fold
    • Flour
    • Caster sugar

    Fold the dry ingredients into the batter just until no dry streaks remain.

  4. Whisk
    • unsalted butter

    Whisk 120 g melted unsalted butter into the batter until smooth.

  5. Stir
    • milk

    Stir 25 ml milk into the batter until incorporated.

  6. Fold
    • pecans

    Fold 1/4 cup chopped pecans through the batter.

  7. Transfer

    Transfer the batter to an airtight container or piping bag.

  8. Refrigerate

    Refrigerate the batter for at least 12 hours until thoroughly chilled.

  9. Preheat

    Preheat the oven to 200°C (390°F).

  10. Brush
    • melted butter

    Brush the madeleine pan with 1 tbsp melted butter.

  11. Dust
    • all-purpose flour for dusting

    Dust the buttered madeleine pan with 1 tbsp all-purpose flour for dusting.

  12. Pipe

    Pipe the cold batter into the prepared madeleine molds, filling each mold about three-quarters full.

  13. Bake

    Bake at 200°C (390°F) for 4 minutes.

  14. Bake

    Lower the oven temperature to 160°C (320°F) and bake for 6 more minutes, until the madeleines are golden and spring back when lightly pressed.

  15. Cool

    Remove the madeleines from the pan and cool them on a wire rack before serving.

Maple Pecan Madeleines by @millsandbuns

30 min

12 servings

🌾

130 g

Flour

🫙

4 g

Baking powder

🍁

15 ml

Maple syrup

🍬

110 g

Caster sugar

🥚

130 g

Eggs

🧈

120 g

Butter

🍦

5 ml

Vanilla extract

🥛

25 ml

Milk

🥜

28 g

Pecans

Preparation Steps

  1. Step 1/15

    Whisk 125 g eggs, 113 g caster sugar, 1 tbsp maple syrup, and 1 tsp vanilla extract until the mixture is pale, light, and airy.

    🥚eggs
    🍬caster sugar
    🍁maple syrup
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  2. Step 2/15

    Add 125 g all-purpose flour and 1 tsp baking powder to the egg mixture.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/15

    Fold the dry ingredients into the batter just until no dry streaks remain.

    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/15

    Whisk 120 g melted unsalted butter into the batter until smooth.

    🧈unsalted butter
    🥣mixing bowl
    🥄whisk

  5. Step 5/15

    Stir 25 ml milk into the batter until incorporated.

    🥛milk
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/15

    Fold 1/4 cup chopped pecans through the batter.

    🥜pecans
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/15

    Transfer the batter to an airtight container or piping bag.

    🫙airtight container
    🫙piping bag
    🥄rubber spatula

  8. Step 8/15

    Refrigerate the batter for at least 12 hours until thoroughly chilled.

    🫙airtight container
    🫙piping bag

  9. Step 9/15

    Preheat the oven to 200°C (390°F).

  10. Step 10/15

    Brush the madeleine pan with 1 tbsp melted butter.

    🧈melted butter
    🍳madeleine pan
    🖌️pastry brush

  11. Step 11/15

    Dust the buttered madeleine pan with 1 tbsp all-purpose flour for dusting.

    🌾all-purpose flour for dusting
    🍳madeleine pan

  12. Step 12/15

    Pipe the cold batter into the prepared madeleine molds, filling each mold about three-quarters full.

    🫙piping bag
    🍳madeleine pan

  13. Step 13/15

    Bake at 200°C (390°F) for 4 minutes.

    🍳madeleine pan

  14. Step 14/15

    Lower the oven temperature to 160°C (320°F) and bake for 6 more minutes, until the madeleines are golden and spring back when lightly pressed.

    🍳madeleine pan

  15. Step 15/15

    Remove the madeleines from the pan and cool them on a wire rack before serving.

    🍳madeleine pan
    ✨wire rack

Composition

Ingredients

Types

Leavening, Sweeteners, Eggs, Flavorings, Dairy, Nuts

Ingredients

Flour, Baking powder, Maple syrup, Caster sugar, Eggs, Butter, Vanilla extract, Milk, Pecans

Notes

Flour (for dusting the madeleine pan), Butter (melted, for greasing the madeleine pan), Pecans (chopped)

Allergens

Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

185 kcal

Macro nutrients

Protein: 2.6g, Carbohydrates: 22.3g, Sugars: 14.1g, Fat: 9.5g, Saturated fat: 5.1g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 32mg, Iron: 0.8mg, Potassium: 55mg, Sodium: 54mg

Vitamins

Vitamin A: 106µg, Vitamin D: 0.5µg, Vitamin E: 0.6mg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, madeleine pan, piping bag, pastry brush, measuring spoons, kitchen scale, airtight container, wire rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Afternoon tea, Brunch, Snack, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Light, Airy, Moist, Crisp-edged, Nutty

Flavors

Sweet, Buttery, Maple, Vanilla, Toasty, Nutty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store completely cooled madeleines in an airtight container.,Keep away from direct sunlight and humidity.), fridge : 5 days (Store in an airtight container.,Bring to room temperature or warm briefly before serving for the best texture.), freezer : 2 months (Freeze completely cooled madeleines in a freezer-safe airtight container or bag.,Thaw at room temperature before serving.)