Orange flour

Raspberry and Chestnut Madeleines


I have eaten a fair few madeleines in my lifetime, but this was my first time making them. The batter was unusual – like a thick pancake mix rather than that of a cake, and I was a little apprehensive about whether the baking powder would be rendered ineffective after spending an hour ‘chilling out’ in the fridge. However, I trusted in the recipe and lo and behold, the turner out perfect! I have had a little tin of crème de marron sitting in the cupboard for almost a year now, so I took this opportunity to liven up these little cakes with a chestnut and raspberry filling. You can play around with the flavours and put pretty much anything you want in the centre, from different preserves to nuts or even chocolate. Have fun with it.


3 eggs

150g caster sugar

150g plain flour (sifted)

1tsp baking powder

150g unsalted butter

1 tsp vanilla extract

raspberry jam

crème de marron (chestnut cream)

icing sugar (for dusting)


– melt the butter in a small saucepan, then set aside to cool

– beat together the eggs and sugar until pale

– add the vanilla

– mix in the flour, baking powder and cooled butter

– cover mixture and place in the fridge for at least 1 hour

(preheat oven to 270*c and grease a madeleine tin with butter)

– spoon a little batter into the bottom of each madeleine mould, then spoon in 1/4-1/2 tsp of jam and then chestnut cream

– spoon over a little move batter to cover the filling

– bake the madeleines for until risen and slightly golden (mine took around 6 minutes, however the timings can vary greatly depending on the size of your madeleines, so I would recommending watching them like a hawk – they don’t take long so better safe than sorry!)

– once cooked, remove from moulds and leave to cool

– once cool, dust with icing sugar

*makes around 24 madeleines


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This entry was posted on June 23, 2013 by in Baking, French and tagged , , , , , .
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