Discover our recipe for Madeleines with Eyguebelle chestnut syrup and chestnut cream.
For about 40 madeleines
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Ingredients
- 225 g flour
- 175 g Eyguebelle chestnut syrup
- 100 g butter
- 1 sachet of baking powder
- 4 Eggs
- 1 Pinch Salt
- Chestnut cream
- 240g Les Chocolats d'Eyguebelle dark or milk chocolate
Icing for decoration (optional) :
- 1 egg white
- 150g icing sugar
- 2 teaspoons lemon juice
- Natural colouring powder (colours required)
Preparation:
- Preheat the oven to 210°C.
- Melt the butter. Meanwhile, beat the syrup and eggs until white. Add the flour, baking powder and pinch of salt and mix with a spatula.
- Stir in the butter and mix gently.
- Butter and flour the madeleine moulds. Place a small amount of pastry in the base, then place a teaspoon of chestnut cream in the centre and cover with pastry (be careful not to fill more than ¾ of the moulds as the madeleines will swell).
- Bake for 8 to 10 minutes. Turn the madeleines out of the moulds and set aside. Clean the madeleine moulds.
- Melt the chocolate and brush over the madeleine moulds. Put the madeleines back into the moulds and set aside in the fridge for 1 hour (or in the freezer for around 15 minutes to speed things up). Turn out of the moulds.
- Decorate as desired using sugar paste, sugar decorations or icing (preparation: mix the egg white with the lemon juice. Gradually add the sugar and stir until smooth. You can add icing sugar until you obtain a consistency that is not too liquid. Divide the mixture into different colours using natural colouring. Then place these different preparations in different piping bags and cut the end to make a small hole).
