Eggnog Madeleines
Picture a dessert with no need for plates, bowls, forks, or even spoons… Dreams do come true! These madeleines embody the season with a fun eggnog-infused kick, and could not be more forgiving: Because we hollow out the mini cakes for their creamy filling, the perfection of each one is far from the focus. What […]
Ingredients
- 1/3 cup (70 g) sugar
- 2 tbsp cornstarch
- 2 egg yolks
- 1 cup (250 ml) milk, heated
- 1/4 tsp (1 ml) vanilla extract
- 1 cup (150 g) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1 pinch salt
- 3 eggs
- 1/3 cup (70 g) sugar
- 1/2 cup (115 g) unsalted butter, melted
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) molasses
- Freshly grated nutmeg or ground nutmeg, for serving
Instructions
- In a small pot off the heat, whisk the sugar with the cornstarch. Add the egg yolks and whisk until smooth. Whisk in the milk and vanilla. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot, until the mixture thickens. Let simmer for 1 minute. Remove from the heat. Pass through a sieve to remove any lumps, if necessary.
- Pour the pastry cream into a bowl. Cover with plastic wrap directly on the surface. Let cool, then refrigerate for 2 hours or until completely chilled.
- When ready to use the pastry cream, mix vigorously with a spatula until creamy and smooth. Transfer to a pastry bag fitted with a plain tip.
Picture a dessert with no need for plates, bowls, forks, or even spoons… Dreams do come true! These madeleines embody the season with a fun eggnog-infused kick, and could not be more forgiving: Because we hollow out the mini cakes for their creamy filling, the perfection of each one is far from the focus. What your guests won’t believe is how you packed so much holiday cheer into such small, delicious bites.