Winter is almost here and that means baking, holidays, and lots of cold weather ingredients including chestnuts.  Chestnuts, in my opinion, are highly underrated here in America.  If you go to Europe you can find them all over.  If you have been to Europe specifically France in the fall or winter you will find street vendors roasting chestnuts on the side of the street ready to eat.  Chestnuts are such a unique tree nut that has a texture and flavor all their own.  Madeleines are a classic french cookie that are baked in a form of a shell and they normally have a hint of citrus in them.  Since we are going into the Thanksgiving weekend I thought I would give a twist on a classic recipe.  Straight forward with the exception of the chestnuts.  I hope you enjoy!

Chestnut paste

10 oz or chestnuts roasted and peeled (frozen, in a jar or un-sweetend puree is fine)

2/3 cup of sugar

6 tbsp of butter

1 egg plus 1 white

1 tsp of vanilla

1 tsp of cornstarch

 

Chestnut Madeleines 

11 oz of Chestnut paste

4 oz of sugar

3 eggs

6 oz of browned butter

1 tsp of vanilla

3 oz of bread flour

1/4 tsp of baking powder

1/4 tsp of salt

1 tbsp of orange zest

 

For the chestnut paste

Place chestnuts, butter, and sugar in a food processor.  Puree until smooth, then add eggs, cornstarch and vanilla.  Set aside 11 oz for the madeleines and use the rest for another purpose.

For the Madeleines,

Preheat oven to 400 degrees.  In a stand mixer add chestnut paste, sugar, eggs, and mix until smooth.  Then add zest, vanilla, browned butter.   Then combine the dry ingredients (salt, flour, and baking powder) and add to the mixer until just combined.   Using spray or melted butter brush madeleines mold. Then fill mold 3/4 full and place in the oven.  Bake for 12-15 minutes or until a toothpick comes out clean.  Serve and enjoy!


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