This recipe yields 24 desserts. You will need the following ingredients:
– 45g of maple syrup
– 160g of butter
– A pair of eggs
– 60g each, caster sugar and light brown sugar
– 1tsp each, vanilla extract (twice)
– 160g of plain flour
– 1tsp of baking powder
– ½tsp of salt (twice)
– 40g of milk
– 55g of pecans, toasted and chopped
– 100g of icing sugar
– A dash of salt
– ½tsp of cinnamon
– 15g each, maple syrup and milk
– 30g of pecans, toasted and chopped
To prepare, begin by placing the initial batch of maple syrup in a heat-proof dish and let butter melt in a saucepan over medium heat. As soon as this turns to boiling point, continuously whisk it. The moment the milk turns brown and the butter starts foaming and swelling in size, take it off from the stove and pour it over the maple syrup, mixing it well. Allow this mixture to cool down.
In a mixer, whip the eggs, sugars, and first vanilla extract until light and fluffy. Slowly sift the flour, baking powder, and the first portion of salt into the mixture and gently whisk them together. Pour the cool butter/maple syrup concoction and milk into it, stirring it thoroughly with a spatula. Lastly, incorporate the toasted, chopped pecans. Store the madeleine dough in an airtight container in the fridge for a minimum of four hours or let it sit overnight.
Preheat your oven to a temperature of 180 degrees. Grease your madeleine mould generously using either liquid butter or neutral oil spray. Scoop around 25g of the dough into each mould and bake for 10-12 minutes until it turns golden brown and puffs up.
Whilst still in the mould and while slightly warm, begin preparing the glaze. Combine the icing sugar, remaining salt, second vanilla extract, cinnamon, second portion of milk and maple syrup until it forms a smooth texture. Using a pastry brush, apply the glaze on to the madeleines and dip one side in the remaining toasted, chopped pecans.
These home-baked goodies taste best when they are still warm or at least baked within the hour.