Chestnut Chocolate Madeleines
A blend of chestnut flour and dark chocolate makes for a delicious mid-afternoon snack, aka le goûter. Perfect with un cafe or tea.
Servings: 25 madeleines (aprox)
Calories: 94kcal
Ingredients
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp cardamom optional, but a perfect fall flavor
- 115 g granulated sugar or fine sugar, if you have it
- 130 g chestnut flour
- ½ tsp baking soda
- ¼ tsp salt
- 130 g unsalted butter
- 1 ½ oz dark chocolate finely chopped (I used a ½ bar of Ghirardelli Intense Dark 72% Cacao)
- 1 tbsp dark unsweetened cocoa powder
- 2 tbsp powdered sugar
Instructions
- In a saucepan, melt the butter over low heat and let it cool to room temperature.
- With a handheld mixer or using a stand mixer, whisk together eggs and sugar until frothy, at least 2 minutes. Stir in vanilla and cardamom.
- Wisk flour, baking powder and salt together in a bowl. Gently fold into egg mixture with a spatula. .Add the melted butter and mix delicately, fold in the dark chocolate. Cover the batter and refrigerate for 1 hour. Preheat oven to 350°F.
- With a pastry brush, butter each part of the madeleine mold Spoon a tablespoon of the mixture into each section/shell. Tap pan on counter to help batter settle into the molds. Put remaining dough into fridge until next batch. Bake for 8-10 minutes, until edges just begin to pull away from pan. Remove from oven and let rest in pan for 5 minutes, then turn out madeleines onto a wire rack to cool. Repeat baking with remaining batter.
- Sift together cocoa powder and powdered sugar(and maybe an extra dash of cardamom) and dust the tops of the madeleines. Best enjoyed immediately, but feel free to store in an airtight container overnight so you can share with your lovely friend at work the next morning, dunked into your espressos.
Notes
Calories 94 Protein 1 g Carbs 10 g Fat 5 g Fiber .8g