The return of the chestnut man
Despite some dried leaves lost on downtown streets and these sadly diminishing days, today was the first chilly day.
Fall arrived late and soaked, taking off the closet the scent of an old chill and making the eternal chestnut man return to the streets…
Chestnut cakes with vanilla syrup
100 g sugar
100 ml water
5 g vanilla extract or 1/2 vanilla bean.
Bring the water with the sugar and vanilla to boil for 1-2 minutes or until the sugar is completely dissolved.
Remove from heat and set aside.
200 g boiled chestnuts
125 g sugar
125 g butter, softened
175 g wheat flour
5 g baking powder
70 ml milk
Purée the chestnuts with the milk. Set aside.
Beat the butter with the sugar until smooth and creamy.
Add the eggs one at a time while mixing.
Add the chestnut purée, combining well.
Fold in the sifted flour with the baking powder until smooth.
Cover with wrap film and refrigerate for 1-2 hours.
Pre-heat the oven to 180ºC.
Grease and flour madeleine pans.
Place the pans on a baking sheet.
Fill ¾ of each pan and bake for 10 minutes.
Remove from the oven, unmold and soak generously with the syrup.