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Chestnut-Filled Madeleines Recipe: Classic French Tea Cakes

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Chestnut-filled madeleines combine bright orange and coffee notes with soft, tender shells. Bite in and a warm ribbon of silky chestnut paste slowly spills out—comforting, festive, and utterly delicious.

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Chestnut Madeleines

This time of year is often called the “most wonderful time,” and chestnuts are a big reason why. Their sweet, nutty flavor feels like a celebration, and turning them into a creamy paste lets you enjoy that flavor well beyond the short chestnut season. For a silky, reliable texture, this recipe uses Eagle Brand® Sweetened Condensed Milk, which helps the paste stay smooth while concentrating the chestnut flavor.

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Chestnut Madeleines recipe

These chestnut madeleines are light and fragrant, balancing citrus and coffee with the mellow sweetness of chestnut. The chestnut paste also doubles as a versatile holiday ingredient—you can use it in frostings, fillings, drinks, and confections.

Chestnut Madeleines
Chestnut Madeleines recipe

Notes and Tips for the Chestnut Madeleines

  • If you prefer fresh chestnuts, score an X on the flat side with a sharp knife and bake at 400°F for 20–25 minutes before peeling.
  • Browned butter adds depth, but you can use melted butter if you’re short on time.
  • Chilling the batter for 1 hour helps the liquid hydrate the flour for a better texture.
  • After scooping the batter into the pans you can refrigerate again. For more pronounced “humps,” freeze the filled pans for 8–10 minutes before baking. Fill each cavity only halfway.
  • If you don’t have cake flour, all-purpose flour will work.
  • Madeleines are best warm from the oven. To refresh ones that have cooled, wrap loosely in a slightly damp towel and microwave briefly.
  • The chestnut filling sets as it cools. To refill madeleines after they have cooled, use a piping bag fitted with a small round tip.

Other Ways to Use the Chestnut Paste

Chocolate Fudge:

Over a double boiler, combine 12 oz semi-sweet chocolate chips, one 14-oz can of sweetened condensed milk, 3/4 cup chestnut paste, 1/2 stick butter, 1 tsp orange zest, and 1/2 tsp nutmeg. Stir until smooth, pour into an 8″x8″ pan lined with parchment, smooth the top and chill until set.

Chestnut Buttercream:

Stir 2 tablespoons to 1/4 cup of chestnut paste into your favorite plain buttercream to add a subtle, nutty sweetness.

Cake Fillings:

Spread about 1/4 cup chestnut paste between two 8″ cake layers. To keep the filling from seeping, pipe a buttercream border on the bottom layer first.

Hot Drinks:

Stir 1 tablespoon of chestnut paste into warm milk, hot chocolate, or coffee for a cozy seasonal twist.

HAPPY BAKING!

Here are some more recipes you might enjoy:

  • Caramel Popcorn Cookies
  • Angel Apple Bars

One more thing…

If you try this recipe, tag @OneSarcasticBaker on Instagram — it’s always a treat to see your results!

Chestnut Madeleines

Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 2 hrs
Servings: 12 Madeleines
Author: Dikla Levy Frances

Ingredients

Chestnut Paste

  • 1 PKG vacuum-packed cooked chestnuts (225 g / 8 oz)
  • 3/4 cup water (180 ml / 6 oz)
  • 1 14-oz can Eagle Brand Sweetened Condensed Milk
  • 1 tsp orange zest

Madeleines

  • 1 tbsp unsalted butter
  • 2 large eggs, room temperature
  • 1/2 cup sugar (100 g / 3.5 oz)
  • 1 tsp orange zest
  • 2/3 cup cake flour (80 g / 3 oz)
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 3/4 tsp espresso powder or instant coffee
  • 1 tsp vanilla extract
  • 2 tbsp orange juice

Chocolate Dip

  • 1 cup semi-sweet or bittersweet chocolate chips (170 g / 6 oz)
  • 2 tsp vegetable shortening

Instructions

To make the Chestnut Paste

  1. In a small pan, combine the chestnuts, water and 1/4 cup of the sweetened condensed milk.
  2. Bring to a gentle boil over medium heat, then reduce to low and simmer 15–20 minutes, until the liquid has reduced and thickened slightly.
  3. Transfer the chestnuts and remaining liquid to a food processor and pulse until smooth.
  4. Place the remaining sweetened condensed milk in a heatproof bowl set over simmering water (double boiler). Add the chestnut purée and orange zest.
  5. Cook, stirring occasionally, about 12–15 minutes until the paste thickens. Remove from heat and cool. Store in a container until ready to use.

To Make the Madeleines

  1. Melt the butter in a small pan over medium heat and cook until it browns slightly and smells nutty. Pour into a cup to cool.
  2. Sift together the cake flour, baking powder and baking soda.
  3. In the bowl of a standing mixer, rub the sugar and orange zest together with your fingers to release the oils. Add the eggs and whisk on medium speed for about 2 minutes.
  4. Stop the mixer and stir in the espresso or instant coffee, orange juice and vanilla extract with a spatula.
  5. Gently fold in the flour mixture until just combined.
  6. Cover and refrigerate the batter for 1 hour to rest.
  7. Butter and lightly flour a 12-cavity madeleine pan.
  8. Fill each cavity halfway with batter. Place 1/2–1 tsp of chestnut paste into the center of each. If possible, refrigerate the filled pan for another hour.
  9. Preheat the oven to 400°F and bake the madeleines for about 10 minutes, until the edges are golden and the centers have risen.
  10. Remove from the oven and cool in the pan for 5–10 minutes before transferring to a rack.
  11. Melt the chocolate with the vegetable shortening and dip each madeleine halfway, if desired.