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Chestnut Madeleines

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


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


  • 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


To make the Chestnut paste

  1. In a small pan, place chestnuts, water and 1/4 cup of sweetened condensed milk.

  2. 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.

  3. Place the chestnut along with the liquids in a bowl of a food processor and pulse until smooth.

  4. 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.

  5. Cook for about 12-15 minutes stirring occasionally. Until the paste has thickened.

  6. Remove from heat and store in a container until ready to use.

To Make the Madeleines

  1. 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.

  2. Sift together flour, baking powder, and baking soda.

  3. In a bowl of a standing mixer, add the sugar and orange zest and rub the sugar with your fingers to infuse the zest.

  4. Add the eggs and beat using the whisk attachment medium speed for about 2 minutes.

  5. Stop the mixer and add the coffee, orange juice, and vanilla extract. Gently stir with a rubber spatula.

  6. Gently fold in the flour mix.

  7. Place the batter in the refrigerator for 1 hour.

  8. Butter and sprinkle with flour 12 cavities madeleines pan.

  9. 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.

  10. Preheat oven to 400F and bake for 10 minutes.

  11. Remove from the oven and let cool for 5-10 minutes before removing from pan.

  12. Melt chocolate and vegetable shortening dip Madeleines halfway in.