Chestnut Madeleines
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Chestnut madeleines are small shell-shaped cakes made with chestnut paste, honey, and melted butter.
Read more
Gently melt 100g unsalted butter, use a very small portion to brush the molds, and let the remainder cool until lukewarm for the batter. Whisk 2 eggs with the sugar for about 2 minutes, just until most of the grains dissolve and the mixture becomes slightly paler, then blend in the honey. Sift the all-purpose flour and baking powder over the egg base and fold with broad strokes, stopping while a few dry streaks remain. Loosen 80g chestnut paste with 20ml milk before adding it. Press out any visible lumps with the spatula, then incorporate the cooled butter in 2 or 3 additions until the batter looks smooth and glossy. Press plastic wrap against the surface and refrigerate the batter for at least 1 hour. Fill each prepared shell mold about 80% full only when the oven has reached 190°C. The cold batter then has room to rise at the center without overflowing the edges. Bake for 10 to 12 minutes, watching for golden rims and rounded humps. Remove the cakes from the molds promptly and cool them on a wire rack for 5 minutes. The finished madeleines carry chestnut paste throughout the moist crumb, with a defined shell pattern and a browned outer surface from the hot mold.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Melt 100g unsalted butter gently, then let it cool until lukewarm so it will not heat the eggs later.
Preheat the oven fully to 190°C, and brush the madeleine molds with a very thin layer of butter for clean release.
- 2Season
Whisk 2 eggs with 90g sugar for about 2 minutes, just until the sugar grains mostly dissolve and the mixture looks slightly paler.
Add 1 tbsp honey and whisk only until it is evenly blended into the egg base.
- 3Prep
Sift in 120g all-purpose flour and 1 tsp baking powder, then fold with a spatula using broad strokes.
Stop when only a few dry streaks remain, because heavy mixing can make the crumb tight instead of light.
- 4Step
Loosen 80g chestnut paste with 20ml milk, add it to the batter, and press out any visible lumps with the spatula.
Pour in the cooled butter in 2 or 3 additions, folding until the batter looks smooth and glossy.
- 5Step
Press plastic wrap against the batter and refrigerate it for at least 1 hour so it becomes thoroughly cold.
Just before baking, fill each mold about 80% full, leaving space for the center hump to rise cleanly.
- 6Heat
Bake at 190°C for 10 to 12 minutes, until the edges are golden and the centers have risen into rounded humps.
Remove them from the molds promptly, then cool on a wire rack for 5 minutes before serving warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 80g chestnut paste loosened with 20ml milk before joining the batter
- Finish cue
- Bake at 190°C for 10 to 12 minutes, until the edges are golden and the centers have risen into rounded humps.
- Storage and reheating
- Press plastic wrap against the surface and refrigerate the batter for at least 1 hour.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dorayaki (Sweet Red Bean Pancake Sandwich)
all-purpose flour, baking powder
Korean Street-Style Egg Bread
all-purpose flour, baking powder
Classic British Scones
all-purpose flour, baking powder