Soft and Moist Sweet Pumpkin Cream Cheese Madeleines
Soft and Moist Sweet Pumpkin Cream Cheese Madeleines
The Perfect Harmony of Savory Sweet Pumpkin and Creamy Cream Cheese! Sweet Pumpkin Cream Cheese Madeleines You Can Make Without Failure
Madeleines made with autumn’s star ingredient, sweet pumpkin, and rich cream cheese are a delight for all ages. They boast a delightful texture – slightly crisp on the outside and wonderfully moist and tender on the inside. The subtle sweetness of the pumpkin combined with the deep flavor of the cream cheese creates a blissful experience in your mouth. These madeleines are perfect for a special home cafe treat or a delightful snack for children. Follow this recipe to create them now!
Madeleine Batter- 1 large egg, at room temperature
- 55g granulated sugar
- 10g honey (or corn syrup)
- 65g cake flour, sifted
- 15g pumpkin powder, sifted
- 3g baking powder, sifted
- 60g unsalted butter, melted and cooled to approx. 50-60°C
- 15g milk, at room temperature
- Prepared and cooled sweet pumpkin compote
- 30g cream cheese, at room temperature
Sweet Pumpkin Compote- 60g peeled sweet pumpkin, cut into small cubes
- 20g granulated sugar
- 30g water
- 60g peeled sweet pumpkin, cut into small cubes
- 20g granulated sugar
- 30g water
Cooking Instructions
Step 1
First, let’s make the sweet pumpkin compote. Place the cubed sweet pumpkin, sugar, and water in a saucepan over low heat.
Step 2
Cook over medium-low heat, stirring occasionally with a spatula, for about 10 minutes until the pumpkin is tender and the syrup has thickened. Be careful not to burn it.
Step 3
Transfer the finished pumpkin compote to a separate bowl and let it cool completely. You’ll use the syrup from the compote as well.
Step 4
Begin the madeleine batter. In a bowl, add the room-temperature egg. Stir in the sugar and honey with a whisk until they are just combined. The sugar doesn’t need to be completely dissolved, and avoid overmixing.
Step 5
Sift the cake flour, pumpkin powder, and baking powder into the egg mixture. Mix gently with a spatula, using a cutting motion, until just combined and no dry streaks remain. Avoid overmixing.
Step 6
Gradually add the melted butter (cooled to 50-60°C) and room-temperature milk to the batter, mixing until smooth. Incorporate the liquids slowly to ensure the mixture doesn’t separate.
Step 7
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to rest. This resting period allows the gluten to relax and the flavors to meld.
Step 8
Remove the chilled batter from the refrigerator and gently whisk or stir it with a spatula until it’s smooth again. Be careful not to overmix.
Step 9
Prepare your madeleine molds by greasing them thoroughly with butter or lining them with parchment paper. Fill a piping bag with the batter and pipe it into the prepared molds, filling each about 60-70% full. Overfilling can cause the madeleines to overflow during baking.
Step 10
Place a spoonful of the cooled sweet pumpkin compote onto the batter in each mold, followed by small dollops of cream cheese. Gently press the pumpkin and cream cheese slightly into the batter.
Step 11
Bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until the tops are golden brown and the edges appear slightly cracked.
Step 12
Carefully remove the madeleines from the oven. Let them cool in the molds for about 3 minutes before gently transferring them to a wire rack to cool completely.
Step 13
Enjoy your delicious Sweet Pumpkin Cream Cheese Madeleines, perfect with a warm cup of tea or coffee!
