French madeleines with chestnut cream



I finally had time to try those chestnut cream madeleines with muscovado sugar😇
Quite an easy recipe, the best really is to do it by hand and not with a mixer.

🌰🌰🌰 R E C I P E 🌰🌰🌰
One day before: whisk 3 large eggs with 125g of muscovado sugar.

In a bowl mix 150g of flour (I used a gluten-free one) with 1 teaspoon of baking soda.
Sprinkle this mixture into the sugar/eggs one from the day before.

Add in 125g of melted butter and 2 spoons of milk. Then put on the fridge till the next day.
One hour before baking your madeleines, set up your Madeleine tray with a bit of butter and flour and put in on the freezer for one hour.
Preheat the oven to 200C.
Using a piping bag, pour your preparation into your Madeleine tray (out of the freezer:)) filling each one to 3/4.
Final touch is to add some crème de marrons (chestnut cream) in each madeleines. I used the one with vanilla:
Put in the oven for 8 to 10 minutes. https://chestnutcheeks.com/products/the-one-with-vanilla-3x250g
Remove from the oven and unfold.
Just he perfect threat! You can even froze them and have them whenever you feel like:)

 

Agathe

#spreadthechestnutlove
#spreadthenutlove


📷 by @lesyeuxgrognons