Chestnut madeleines

Name: Chestnut madeleines
Prep time: 30 min
Total time: 177 min
Yield: 18
Ingredients: 80 g cane sugar; 100 g white flour; 1 tsp baking powder; 1 ½ tbsp cocoa powder; 100 g butter; 3 eggs; 200 g frozen chestnut puree; 1 tbsp rapeseed oil; 1 pinch salt; 200 g dark chocolate

desserts Baking sweet bake

Total: 2 hr 57 min. | Active: 30 min.

vegetarian

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Nothing makes for a cosier autumn vibe than the smell of freshly baked cakes. Anyone who has been longing for chestnut season will love this recipe as the batter contains chestnut puree. The crisp dark chocolate coating adds a gorgeous touch to these classic French cakes.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 18 pieces

Batter
100 g	butter, cut into pieces, soft
80 g	cane sugar
1 pinch	salt
3	eggs
200 g	frozen chestnut puree, defrosted
100 g	white flour
1 ½ tbsp	cocoa powder
1 tsp	baking powder

Icing
200 g	dark chocolate, finely chopped
1 tbsp	rapeseed oil

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.

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