Do you know how to make Pumpkin Spice Almond Madeleines? Marcel Proust would be rolling in his grave if he knew that his favorite childhood cake is now available with pumpkin puree. Indeed, it is and is equally tasty. Read below and learn how to make Pumpkin Spice Almond Madeleines!
🕐 How to make Pumpkin Spice Almond Madeleines
The signature French pastry is made traditionally with wheat flour. But WD tried to recreate the recipe for a grain and gluten free option with blanched almond flour. In order to make it, you need the signature Madeleine baking pan that is available online. We bought ours on Amazon.com that came with two.
When it comes to flour substitutes, the experts along with professional bakers call for an 1:1 substitute which means replacing one cup of wheat flour for one cup of almond flour. However, this is not an accurate calculation. The flours are completely different in texture, moisture and density. Wheat flour (generic grocery store brand) is made from wheat that is a grain. Therefore, it is glutinous, dense and dry. Almond flour (Bob’s Red Mill blanched almond flour) is made from almonds, which are nuts, that makes it thinner and higher in fat and moisture.
⚖️So we weighed them. The results?
1 cup all-purpose flour equals 4.40 ounces.
1 cup blanched almond flour equals 3.50 ounces.
Can you see the difference? So after some trial and error, we created a recipe that calls for 5.5 ounces of almond flour. In addition, we decided also to reduce the butter by half as the moisture of almond flour requires less oils.
We also tried the recipe using 4.5 ounces of almond flour keeping all other amounts the same. The Madeleines were tasty and moisty but thinner than the 5.5 ounces version. At WD believe that the 5.5 ounces equivalent to the initial 1 cup all-purpose flour recipe recreates better the traditional recipe. That would have made Proust much happier indeed.
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