Bourbon Pecan Madeleines with Peach Glaze
 
Prep time
Cook time
Total time
 
A classic French tea cake with a Southern American twist.
Author:
Recipe type: Dessert
Cuisine: French, Southern
Serves: 24
Ingredients
  • 2 large eggs, beaten
  • ⅔ cup sugar
  • 1 cup + 1 Tbsp all-purpose flour
  • ½ cup + 1 Tbsp unsalted butter
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 2 Tbsp bourbon
  • ¼ cup pecans, finely chopped
  • .
  • Glaze:
  • 3 Tbsp peach schnapps
  • 2 Tbsp icing sugar
Instructions
  1. Melt the butter in a saucepan. If you like you can, skillfully brown the butter slightly for a nuttier flavour but take care not to over-brown it. if you're worried about burning the butter, skip the browning and just melt it. Set aside to cool slightly.
  2. In a medium bowl, mix one cup of the flour and the sugar, and set aside.
  3. In a separate bowl, whisk the two eggs with the vanilla, salt and bourbon until the eggs are frothy.
  4. And the wet ingredients to the dry ingredients and, using a spatula, stir until just combined. Take care not to over-stir.
  5. Add the cooled melted butter and chopped pecans and stir. It may take a minute for the butter to blend into the mixture but once again, take extra care not to over mix.
  6. Rest the batter. Cover the bowl and place in the refrigerator to rest at least one hour and up to overnight.
  7. Prepare the madeleine pan with the extra tablespoon of butter- butter each shell-shaped mold and dust lightly with flour, tapping off any excess. Place the pans in the freezer for at least an hour.
  8. Preheat the oven and fill pans. Preheat the oven to 350 degrees. Remove the batter from the refrigerator and the pan from the freezer. Fill each mold with approximately one tablespoon of the batter.
  9. Bake the madeleines for 10-15 minutes until the edges are browning and the middle is puffed up slightly. Using your forefinger, press lightly on the center hump- when the madeleines are finished baking, it should spring back at your touch.
  10. Remove the madeleines from the oven and let cool for 2 minutes. Then, using a fork, gently loosen the madeleines from their molds and arrange onto a cooling rack
  11. While the madeleines are cooling, make the glaze. In a small saucepan over low heat, mix icing sugar and peach schnapps together until the sugar is dissolved. Remove from heat and dip the shell side of each madeleine in the glaze.
Recipe by Port and Fin at https://portandfin.com/bourbon-pecan-madeleines-with-peach-glaze/