BUTTERING US UP
Chocolate Orange Madeleines
Holiday Season is approaching, but we’re loving the Fall colours that are still glittering through November – and where better to incorporate this brightness than into our baking! That’s why when we saw this gorgeous dish by James Tenenhouse, we HAD to re-create it! James recently got hold of his first madeleine pan straight from France, and began to play around with different variations of the dessert. He settled on this Orange and Chocolate version that we are going absolutely gaga for!
Want to try it for yourself? Here’s what you’ll need:
- 1 Cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp All-Spice
- 1/4 tsp Nutmeg
- Pinch of Sea Salt
- 4 Large Eggs (room temperature)
- 1 Cup Stirling Creamery Churn84 Butter (melted)
- 1/2 Cup Canned Pumpkin Puree
- 1 Cup Semi-Sweet Chocolate (melted)
- One Orange (zest)
We recommend chilling the batter before putting it into the pan; it won’t change the taste or texture, but it will give you the classic hump on the back that gives the madeleines that little bit of je ne sais quoi!
Have you tried creating this French dessert? There’s so many different variations out there, and we’d love to see yours! Share your photos and recipes with us using #StirlingButter or #FallBakingSeries on Instagram, Facebook or Twitter!