Double the Richness! Sweet Chestnuts Madeleines
Authentic Chestnut Madeleines
Introducing madeleines, the perfect companion to financiers! These special chestnut madeleines are made with our homemade candied chestnuts, offering a deeper, richer chestnut flavor. Enjoy cafe-quality deliciousness right in your own kitchen. The subtle aroma of chestnuts will fill your mouth as you savor these freshly baked treats.
Madeleine Batter Ingredients (for 9 shell-shaped madeleines, shallow molds)
- 45g cake flour (sifted)
- 15g almond flour (sifted)
- 65g unsalted butter
- 1 fresh egg (room temperature)
- 55g granulated sugar
- 10g honey (can substitute for sugar, adds depth of flavor)
- 65g candied chestnuts (finely chopped or mashed)
- 2g baking powder (sifted)
Cooking Instructions
Step 1
Measure and prepare all ingredients. Sift together the cake flour, almond flour, and baking powder. Melt the unsalted butter by microwaving it in 10-second intervals until completely liquid. Honey can be used as a partial or full substitute for sugar. Finely chop or mash the candied chestnuts for easy incorporation.
Step 2
In a bowl, combine the room-temperature egg with the granulated sugar and honey. Whisk gently until combined. For a smoother texture, you can create a double boiler by placing the bowl over simmering water and whisking until the sugar crystals are mostly dissolved.
Step 3
Add the sifted dry ingredients (cake flour, almond flour, baking powder) to the egg mixture. Fold them in gently with a spatula until just combined, ensuring no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in tough madeleines.
Step 4
Pour the slightly cooled melted butter into the batter and fold it in gently with the spatula until smoothly incorporated. Ensure the butter is well combined with the batter. Avoid adding very hot butter, as it might cook the eggs.
Step 5
Add the mashed or finely chopped candied chestnuts to the batter. Stir them in, making sure larger chestnut pieces are evenly distributed.
Step 6
Gently mix once more to ensure the chestnuts are evenly distributed throughout the batter. This ensures every bite gets a taste of the delicious chestnut.
Step 7
Transfer the batter to a piping bag, or cover the bowl tightly with plastic wrap. Refrigerate for at least 1 hour to allow the dough to rest and the flavors to meld. This resting period is crucial for developing the best flavor and texture.
Step 8
After at least 1 hour of refrigeration, the batter will feel noticeably firmer and more substantial. This indicates that the dough has properly rested and is ready for baking.
Step 9
While the batter is chilling, prepare your madeleine molds. Grease them thoroughly with baking spray or melted butter. Then, dust lightly with cake flour, tapping out any excess. This ‘flour dusting’ prevents the madeleines from sticking.
Step 10
Pipe or spoon the chilled batter into the prepared molds, filling each about 80% full. For shallow molds, this is typically around 9 portions. Do not overfill, as the madeleines will puff up during baking.
Step 11
Bake in a preheated oven at 160°C (320°F) for 25 to 30 minutes, or until golden brown. Baking times may vary depending on your oven. To check for doneness, insert a toothpick into the center; it should come out clean.
Step 12
Once baked, remove the madeleines from the oven and let them cool in their molds for about 5 minutes. Then, carefully unmold them and let them cool completely on a wire rack. Enjoy these delicious chestnut madeleines warm, or store them in an airtight container once completely cooled to maintain their crispness.
