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
Makes 70:
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.
Chestnut cakes
200 g boiled chestnuts
125 g sugar
125 g butter, softened
175 g wheat flour
5 g baking powder
70 ml milk
3 eggs
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.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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So So beautiful, as usual! I am sure these are absolutely delicious.
They look and sound wonderful, I haven’t seen chestnuts yet this season but I’m sure they will be around in a week or two so I’ll have to remember this recipe!
These look amazing!! Will have to try them soon!
I just think your blog, recipes and Miguel’s photos are incredible!
I love chestnuts- this looks cute and delicious!
Another incredible recipe with gorgeous pictures. I am making these for sure!!
How adorable. Those cookies, and the photograph!
Those look so simple and good! I love little things like these, that can just be popped in the mouth.