Madeleines with chestnut flour and red currants

Ingredients for 20 servings:

• 40 red currants
• 100 g butter
• 1 tsp orange zest
• 100 g sugar, brown or cane sugar
• 3 eggs
• 1 egg yolk
• 30 g wheat flour type 550
• 30 g whole wheat flour
• 60 g chestnut flour
• 1 tsp drink powder (drinking cocoa), but you can also use slightly defatted cocoa
• 1 tsp milk
• 1 tsp baking powder
• n. B. Butter and flour for the molds
• e.g. powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Grease the madeleine molds with butter and flour (depending on the material). Cream the butter until light and fluffy. Add the sugar and continue beating until dissolved. Add the eggs and egg yolks and beat until fluffy. Add the flour, cocoa, milk, baking powder, and orange zest. Stir everything together. Preheat the oven to 180°C (350°F). Divide the mixture among the molds and top each with two currants (they will sink naturally during baking, but you can also gently press them in). Bake the madeleines for 10-12 minutes at 180°C (350°F). Let cool in the molds. Serve with powdered sugar.