Maple Oat Pecan Madeleines

Anything maple reminds me of fall. For one thing maple trees this time of year are absolutely beautiful and even though we never tapped our trees until early spring, for some reason maple syrup still makes everyone think of fall.
Gayle at pastry studio posted a delicious madeleine recipe using maple, oats and pecans....they even look like fall!  As Gayle states: madeleines are prepared in the génoise sponge cake tradition, but you really end up with little cakes rather than one big one. Sort of like cookies, but not. A bit crunchy on the outside, but cakey inside. Perfection, I think. I make them all the time, but these are special: not only do they have the fall flavors, but there is a little garnish on each and a final brushing of syrup just to top things off.

Maple Oat Pecan Madeleines
From :pastry studio

Ingredients:
1/2 cup flour                               
1/4 cup oats
2 tablespoons  toasted pecans
1/2 teaspoon baking powder                   
1/4 teaspoon salt                                       
pinch nutmeg
3 oz (6 tablespoons) unsalted butter
2 tablespoons maple syrup
2 large eggs
1/4 cup sugar                                                    
1/4 teaspoon vanilla extract                      

1 tablespoon oats, for garnish
1 1/2 tablespoons toasted pecans, finely chopped for garnish

3/4 oz (1 1/2 tablespoons) unsalted butter, for finishing
1 1/2 tablespoons maple syrup, for finishing

Method:
Preheat oven to 375. Generously butter your madeleine molds and lightly dust with flour.

Melt the maple syrup and butter together and set aside to cool.
Place the flour, oats, pecans, baking powder, salt and pinch of nutmeg in the bowl of a food processor.  Process until the oats are finely ground. 

With your electric mixer, beat the eggs and sugar on high speed until thickened and the batter falls in ribbons when whisk is lifted, about 5 minutes.  Add vanilla. By hand, fold in the flour mixture in 3 additions.  Fold in one-third of the butter mixture until combined. Fold in another third until blended and then fold in the remainder. 

Scoop the batter into the wells of prepared madeleine pans.  Garnish each one with a pinch of oats and pecans.  Bake until the cakes spring back when touched, about 12 – 13 minutes.  Remove from the oven and let them cool for 1 minute, then tilt the pans to dislodge them. 


Melt the 3/4 oz butter and the 1 1/2 tablespoons maple syrup together.  Stir to combine and brush on the garnished side of each madeleine.  Cool completely.
Makes 20.