Preheat oven to 350°F.
In a small saucepan, melt butter over medium heat. Remove pan from heat, and stir in chopped sage. Allow mixture to steep and cool for 15 minutes.
In a medium bowl combine flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), whisk together the eggs and sugar for several minutes on medium-high speed until the batters’ color is pale yellow and has doubled in volume.
Remove the bowl from the mixer and gently mix in pumpkin and vanilla paste. Fold in the dry ingredients. Using a strainer, drain the cooled butter mixture into batter. With the back of a spoon or spatula, gently press on sage leaves in strainer to release any remaining butter. Fold mixture together.
Use a pastry brush to spread room-temperature butter into the details of a madeleine pan, or spray with non-stick spray. Fill each madeleine shell with 1 1/2 tablespoons of batter. Lightly tap pan on the counter to level. Bake for 12-15 minutes.
Madeleines are best enjoyed the same day they are baked. Batter will keep up to three days in the refrigerator or up to one month in the freezer.
Recipe developed by Pastry Chef Jessica Ellington.
Preheat oven to 180°C.
In a small saucepan, melt butter over medium heat. Remove pan from heat, and stir in chopped sage. Allow mixture to steep and cool for 15 minutes.
In a medium bowl combine flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), whisk together the eggs and sugar for several minutes on medium-high speed until the batter’s color is pale yellow and has doubled in volume.
Remove the bowl from the mixer and gently mix in pumpkin and vanilla paste. Fold in the dry ingredients. Using a strainer, drain the cooled butter mixture into batter. With the back of a spoon or spatula, gently press on sage leaves in strainer to release any remaining butter. Fold mixture together.
Use a pastry brush to spread room-temperature butter into the details of a madeleine pan, or spray with non-stick spray. Fill each madeleine shell with 1 1/2 tablespoons of batter. Lightly tap pan on the counter to level. Bake for 12-15 minutes.
Madeleines are best enjoyed the same day they are baked. Batter will keep up to three days in the refrigerator or up to one month in the freezer.
Recipe developed by Pastry Chef Jessica Ellington.
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