Classic French Kabocha Madeleine

5 from 1 vote

Madeleines, those delicate shell-shaped cakes, have a rich history and a significant place in French culinary tradition! I used Kabocha to make these Madeleine and it's incredible!

Course Appetizer, Dessert, Side Dish

Cuisine American, French

Keyword French Madeleine, Kabocha Madeleine, Madeleine

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 115kcal

Equipment

1 Bellemain Madeleine Pan

Ingredients

2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
½ cup Unsalted butter
½ cup Brown sugar
½ cup Granulated sugar
1 large Eggs
1 cup Kabocha Pumpkin cooked and pureed
1 tsp Vanilla extract
1 tbsp Pumpkin pie spice

Instructions

Preheat your oven to 375°F (190°C). Grease and flour your Madeleine molds or use a non-stick Madeleine pan.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool to room temperature.
In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, using an electric mixer, beat the eggs, granulated sugar, and vanilla extract together until the mixture is pale and fluffy. This usually takes about 5 minutes.
Add the Kabocha and mix for another 2 minutes
Gently fold the sifted dry ingredients into the egg mixture in two or three additions. Be careful not to overmix; just fold until the ingredients are combined.
Pour the melted and cooled butter over the batter and fold it in until well combined. If you're using lemon zest, add it at this stage and fold it in as well.
Cover the batter and refrigerate it for at least 30 minutes. Chilling the batter helps the Madeleines achieve their distinctive hump.
Spoon the batter into the prepared Madeleine molds, filling each about 3/4 full.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers spring back when lightly touched.
Remove the Madeleines from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
Optional: Dust the cooled Madeleines with powdered sugar before serving.
Enjoy your homemade French Madeleines with a cup of tea or coffee!

Notes

Tips for making perfect French Madeleines

While the traditional Madeleine recipe is relatively simple, there are a few tips and tricks that can help you achieve the perfect texture and flavor:

Chill the batter: Allowing the batter to rest in the refrigerator for at least an hour before baking is crucial. This step helps the Madeleines develop their signature hump and ensures a light and airy texture.
Preheat the Madeleine pan: It's essential to preheat the Madeleine pan before spooning in the batter. This step helps create the characteristic crisp edges of the cakes.
Use room temperature eggs: Make sure your eggs are at room temperature before whisking them with the sugar. This ensures better emulsification and a smoother batter.
Don't overmix: When incorporating the dry ingredients into the egg mixture, be careful not to overmix. Overmixing can lead to dense Madeleines instead of the desired light and fluffy texture.
Experiment with flavors: While the traditional vanilla Madeleine is delightful on its own, don't be afraid to experiment with different flavor variations. Add lemon zest for a refreshing twist, cocoa powder for a chocolatey indulgence, or matcha powder for a touch of elegance.

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