Chestnut Madeleine

Hey foodies!

Autumn is here! ;o) And in autumn it's chestnut season! Yay! Finally!!!

I wanted to share a delicious recipe using chestnuts.

So here are my mini chestnut madeleines.

This recipe makes 60 mini madeleines or 20 standard madeleines

- 40gr brown sugar

- 90gr butter

- 3gr baking soda

- 50gr chestnut cream (marron)

- 2 eggs

- 20gr honey

- 50gr chestnut flour

- 50gr plain flour

- 1 madeleine or mini madeleine mould

Your madeleine batter will need one night of rest. So make the batter the day before. ;o)

Start by weighing 3gr of baking soda. For such small quantities, I use my measuring spoon scale.

In a large bowl, pour in the 3gr of baking soda, 40gr of brown sugar and 90gr of butter.

Whisk everything together until you get a creamy texture.

Add to the mixture 50gr of chestnut cream (marron), 2 eggs and 20gr of honey.

I used acacia honey but you can use whichever honey you prefer.

And for the chestnut cream (marron), I really mean that cream/purée you find in a jar. Not vermicelli. ;o)

Whisk the mixture again until you get a smooth, even texture.

Finally add 50gr of chestnut flour and 50gr of plain flour.

Whisk the mixture again, but this time for 2 minutes.

If you know someone who can't tolerate gluten, you can easily use 100gr of chestnut flour to make gluten-free madeleines. ;o) Personally, I like to mix both flours so the texture is more elastic.

Grab a piping bag and fill it with the madeleine batter.

Quick tip: Use a pitcher to hold your piping bag. This way both your hands are free. ;o)

Then scrape the madeleine batter down to the bottom of the piping bag using a dough scraper.

Place your piping bag in the fridge overnight. The madeleine batter needs to rest in order to create that lovely signature hump. ;o)

After a night in the fridge, your batter is ready. Keep it chilled until your oven is hot.

Preheat your oven to 220°C, top-bottom heat! No fan/convection heat!

Grab a perforated baking tray, place the madeleine mould on it and spray it with release spray.

Pipe your madeleine batter into the mould cavities. Fill them 3/4 full.

Then place your tray directly into your preheated oven at 220°C.

6-7 minutes for mini madeleines

12 minutes for standard madeleines.

It is very important that your batter is nice and cold and your oven nice and hot, so that the thermal shock creates that little hump so characteristic of the madeleine. ;o)

And here's the result!

Mini madeleines or standard madeleines, the choice is yours!

The chestnut flour really gives these madeleines a wonderful flavour.

I hope you'll try the recipe. Feel free to share your thoughts in the comments.

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.