Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Icing
Utensils
For a madeleine tray with 18 holes, greased and floured
How it's done
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the chestnut puree. Combine the flour, cocoa powder and baking powder, stir into the mixture. Cover the batter and chill for at least 2 hrs. Transfer the batter to the prepared baking tray.
To bake
Approx. 12 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly. Remove the madeleines from the tray, leave to cool on a rack.
Icing
Place the chocolate and oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Clean the madeleine tray thoroughly, pour the chocolate into the hollows. Return the madeleines to the tray, press down gently and freeze for approx. 15 mins. Carefully remove the madeleines from the tray.
| Tip: | The chocolate-coated madeleines will come away very easily from a silicone tray. |
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