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Chestnut Madeleines

Course Dessert
Cuisine French
Keyword chestnut madeleines, chestnut recipe
Prep Time 45 minutes
Cook Time 20 minutes
2 hours
Servings 12 Madeleines
Author Dikla Levy Frances

Ingredients

Chestnut Paste

  • 1 PKG Vacumed cooked chestnuts (225 g / 8 oz)
  • 3/4 Cup Water (180 ml / 6 oz)
  • 1 14 oz can Eagle brand Sweeten condensed milk (60 ml / 2 oz)
  • 1 tsp Orange Zest

Madeleines

  • 1 TBS Butter, unsalted (100 g / 3.5 oz)
  • 2 Large Eggs, room temperature.
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 1 tsp Orange Zest
  • 2/3 Cup Cake Flour (80 g / 3 oz)
  • 3/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 3/4 tsp Espresso powder OR Instant coffee
  • 1 tsp Vanilla extract
  • 2 TBSP Orange Juice

Chocolate dip

  • 1 Cup Semi-sweet or Bittersweet chocolate chips (170 g / 6 oz)
  • 2 tsp Vegetable shortening

Instructions

To make the Chestnut paste

  • In a small pan, place chestnuts, water and 1/4 cup of sweetened condensed milk.
  • Cook over medium heat. Once starting to boil reduce heat to low and cook for about 15-20 minutes. Until liquids have reduced and thickened a bit.
  • Place the chestnut along with the liquids in a bowl of a food processor and pulse until smooth.
  • Pour the remaining of the sweetened condensed milk in a medium boil over a pan with boiling water (double boiler) and add the chestnut paste and orange zest.
  • Cook for about 12-15 minutes stirring occasionally. Until the paste has thickened.
  • Remove from heat and store in a container until ready to use.

To Make the Madeleines

  • In a small pan add butter and cook over medium heat until the butter is brown and has a nutty aroma. Pour into a cup and allow it to cool.
  • Sift together flour, baking powder, and baking soda.
  • In a bowl of a standing mixer, add the sugar and orange zest and rub the sugar with your fingers to infuse the zest.
  • Add the eggs and beat using the whisk attachment medium speed for about 2 minutes.
  • Stop the mixer and add the coffee, orange juice, and vanilla extract. Gently stir with a rubber spatula.
  • Gently fold in the flour mix.
  • Place the batter in the refrigerator for 1 hour.
  • Butter and sprinkle with flour 12 cavities madeleines pan.
  • Fill each cavity halfway with batter and scoop 1/2 - 1 tsp of chestnut madeleine. If time permits, place back in the refrigerator for 1 hour.
  • Preheat oven to 400F and bake for 10 minutes.
  • Remove from the oven and let cool for 5-10 minutes before removing from pan.
  • Melt chocolate and vegetable shortening dip Madeleines halfway in.