More pumpkin! These madeleines are fun to make, it's a really simple recipe and they could be decorated any way you wish. This is yet another Pinterest find. For which I'm grateful, as I learned about emulsions, something I'd never used in baking.
Our pantries have certainly changed over the years. I remember my mother had vanilla flavoring in her pantry and that was about it. (And my aunt had some lemon flavoring...she used it in all her baking recipes.) Over the years, we graduated to extracts and MY pantry now contains about 10 bottles of various extracts.
While reading this recipe, I noticed an emulsion was in the ingredient list. I'd never even heard of pumpkin spice bakery emulsion, but investigated and discovered emulsions are the flavor stars of the professional baking world. Where have I been? In the event you didn't know either: emulsions are a water-based alternative to alcohol-based flavor extracts. These flavorings are made to match the strength of an extract, but instead of the flavor being diluted in alcohol, it is suspended in a water base. According to what I read, baked goods made with emulsions retain more of that flavor after baking. Lorann's seems to be a favorite brand and I read someplace how divine the cream cheese emulsion is...I haven't tried that one yet.
Having said all that, I must be totally honest with you after trying this emulsion....I really didn't like it all that much. For some reason it seemed to be a little "off", flavor-wise. Strange and I think I'm in the minority as everyone else seems to praise emulsions. Maybe the pumpkin one is not one of the better flavors, or perhaps I shouldn't have used it in the frosting. If someone has tried the cream cheese emulsion, let me know. And I'm wondering: does the home baker really need to use emulsions?
At any rate, this recipe has both extract and emulsion. I suppose you could replace the emulsion with more extract as they seem to be interchangeable: 1 teaspoon extract = 1 teaspoon emulsion.
From: Created by Diane
Ingredients:10 tablespoons unsalted butter (melted and cooled)2 eggs2/3 cup sugar1 teaspoon vanilla extract1 teaspoon pumpkin spice bakery emulsion (Loranns...see below, got it at Amazon)½ teaspoon pumpkin pie spice1/8 teaspoon salt1 cup flour
Method:Preheat oven to 375Prepare Madeleine Pan with nonstick spray.Beat eggs and sugar with mixer, add vanilla pumpkin emulsion, pumpkin pie spice and salt.Mix in flour until blended.Pour butter in a stream and mix on low until well blended.Place 2 tablespoons of batter into each madeleine area of the pan.Bake for 12-14 minutes or until just golden.Remove pan from oven and turn onto a cooling rack.Allow Madeleines to cool completely.
Pumpkin Spice Icing
Ingredients:1 cup powdered sugar1 tablespoon corn syrup2-3 tablespoons water2 drops orange food coloring½ teaspoon pumpkin spice baking emulsion (Loranns)
Method:Mix all ingredients until smooth, add a drop or two more water if you need it thinner.Drizzle icing over cooled Madeleines.