Recipe: Chestnut Madeleine Heart

Name: Coeur de madeleine à la châtaigne
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 portions
Ingredients: un peu d'histoire.Le mot Châtaigne provient du Latin Castaneacette même châtaigne est la graine farineuse du Châtaignier commun nommé le Fagus Castanea de Linné.Lorsque ce fruit ne contient qu'une seule graine il est dit Marron.100 g de farine de châtaigne bio mêlée avec 50 g de Maïzena2 œufs fermiers légèrement battus100 g de sucre semoule12 cl de lait entier1 sachet (5 g) de levure chimique bioextrait de vanille (Tahiti )65 g de beurre fondu(Echiré si possible)90 g de confiture de coing ou d'orange(par exemple)

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Desserts

Prep 15 min

Cook 10 min

Total 25 min

Servings 6 serv.

Ingredients for 6 servings

A bit of history.
The word Chestnut comes from the Latin Castanea
this same chestnut is the starchy seed of the common Chestnut tree named Fagus Castanea by Linnaeus.
When this fruit contains only a single seed it is called Marron.
100 g of organic chestnut flour mixed with 50 g of Cornstarch
2 free-range eggs lightly beaten
100 g of caster sugar
12 cl of whole milk
1 packet (5 g) of organic baking powder
vanilla extract (Tahiti)
65 g of melted butter (Echiré if possible)
90 g of quince or orange jam (for example)

Step-by-step directions

1- In a mixing bowl, place your mixed flour and make a well in the center (fountain) then pour in your eggs, your sugar, your milk, a few drops of vanilla extract and the baking powder, mix well then incorporate the melted butter, cover with cling film and let it sit in the air for 2 hours.

2- Preheat your oven to 200°C (gas mark 6+).

3- In heart-shaped silicone molds place a spoonful of batter then a small spoonful of jam and cover with a little more batter, everything should be filled to 3/4.

4- Place on the tray in the middle of the oven, cook for approximately 7 minutes.
Serve warm or cold dusted with icing sugar, these special Valentine's madeleine hearts can also be served to people sensitive to gluten, and you can also make them with Soissons bean flour or lentils for the same result.

Madeleines Farine de châtaignes St valentin