Chestnut Madeleine (French Shell Cake with Chestnut Butter Batter)
Chestnut paste folded into a classic madeleine batter produces a small French cake with an unmistakably autumnal character. The batter bakes in shell-shaped molds, rising with the signature bump that signals proper technique. Inside, the crumb carries a subtle brown hue and a warm, starchy sweetness from the chestnut that harmonizes with butter and honey. The texture remains light and moist, allowing the chestnut flavor to come through without heaviness. These are the kind of small cakes that disappear quickly from a serving plate, as each bite invites the next. Warm milk or a latte amplifies the roasted chestnut aroma, and their compact size makes them ideal for packaging as gifts.
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Instructions
- 1
Melt butter and let it cool slightly; preheat oven to 190C.
- 2
Whisk eggs and sugar for 2 minutes, then add honey.
- 3
Sift in dry ingredients, then mix in chestnut paste and milk.
- 4
Add melted butter in portions and rest the batter for 20 minutes.
- 5
Fill molds to 80% and bake 10-12 minutes, then cool on a rack.
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