Nutrition Facts
4 servings
4
Delight yourself with this madeleine recipe inspired by Mont Blanc. With the appearance of little sailboats, this delicious and flavorful dessert will impress your guests.
Chestnut cream: Mix the sugar and water in a saucepan and bring to a boil.
Add the chestnuts, the seeds from the split vanilla pod, and the pod.
Cook everything at a rolling boil for 10 minutes. The syrup will thicken and coat the chestnuts, slightly caramelizing them. Remove the vanilla bean.
Blend everything with an immersion blender. If necessary, add a little boiling water to loosen the mixture. When the cream is smooth, store it in a jar in the refrigerator.
Meringue: Whip the egg whites with the two sugars.
Spread the mixture in a thin layer on the baking sheet lined with parchment paper and bake for 1 hour and 30 minutes at 90°C/170°F. Let cool and break into large pieces. Set aside.
Assemble the madeleine in the Mont-blanc style: Place the chestnut cream in a piping bag fitted with a "vermicelli" nozzle.
Make back and forth movements over the lovely hump of our madeleines.
Dust with powdered sugar and place pieces of meringue on top.
To finish, the tip! Buy meringues from the pastry chef.
Chestnut cream: Mix the sugar and water in a saucepan and bring to a boil.
Add the chestnuts, the seeds from the split vanilla pod, and the pod.
Cook everything at a rolling boil for 10 minutes. The syrup will thicken and coat the chestnuts, slightly caramelizing them. Remove the vanilla bean.
Blend everything with an immersion blender. If necessary, add a little boiling water to loosen the mixture. When the cream is smooth, store it in a jar in the refrigerator.
Meringue: Whip the egg whites with the two sugars.
Spread the mixture in a thin layer on the baking sheet lined with parchment paper and bake for 1 hour and 30 minutes at 90°C/170°F. Let cool and break into large pieces. Set aside.
Assemble the madeleine in the Mont-blanc style: Place the chestnut cream in a piping bag fitted with a "vermicelli" nozzle.
Make back and forth movements over the lovely hump of our madeleines.
Dust with powdered sugar and place pieces of meringue on top.
To finish, the tip! Buy meringues from the pastry chef.
4 servings
4
Register and get notified about all the news & updates before it gets too late.
All rights reserved. By Recipicious