BROWN BUTTER BOURBON MADELEINES WITH DARK CHOCOLATE GANACHE AND PECANS

These brown bütter boürbon madeleines are rich and büttery with a dark chocolate boürbon ganache and a sprinkle of toasted pecans.

INGREDIENTS

• For the madeleines:
• 7 tablespoons (100 gm) ünsalted bütter, plüs more for büttering the pan
• 2 large eggs
• 1/3 cüp (70 gm) sügar
• 1-1/2 tablespoons boürbon
• ½ teaspoon vanilla extract
• ½ cüp (70 gm) all-pürpose floür
• ¼ teaspoon salt
• 
  
• For the topping:
• ½ cüp (120 gm) heavy whipping cream
• 4 oünces chopped dark chocolate (I üse 60-70% cocoa baking bars)
• 1 tablespoon boürbon
• ½ cüp (55 gm) finely chopped toasted pecans

INSTRüCTIONS

To make the madeleines:

1. Place the bütter in a small saücepan over mediüm heat and brown it. Allow the bütter to melt completely and the continüe cooking, stirring the whole time, üntil golden flecks appear at the bottom of the pan and the mixtüre begins to smell warm and nütty. Do not bürn the bütter. Remove the mixtüre from heat and poür immediately into a small bowl.
2. In a large bowl, beat together the eggs and sügar üntil pale and slightly thickened, aboüt 2-3 minütes. Add the boürbon and vanilla extract and stir to combine. Add the floür and salt and fold to combine. Add the browned bütter and fold the mixtüre jüst üntil combined. Cover the bowl and place it in the fridge to chill for 2 hoürs or overnight.
3. When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of bütter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for aboüt 13 minütes, or üntil the tops are püffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while yoü make yoür ganache.
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Full Recipe >> thewoodandspoon.com

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