Caramel Chestnut Madeleine

Prepare the ingredients.

First, make the caramel sauce by pouring water and granulated sugar into a saucepan and gently stirring to combine, then turn on low heat to heat it. Do not stir during heating; you can gently shake the saucepan. Once the sugar water turns amber, remove it from the heat and pour in the cream. Stir until well combined, then set aside for later use.

Remove the shells from the chestnuts and chop the almonds, set aside.

Melt the butter at the preheated oven temperature and set it aside.

Beat the eggs and add white sugar, stirring until well combined.

Then pour in all the flour and stir evenly.

Add the butter in three batches, stirring until fully incorporated.

Put the batter into a piping bag, squeeze it into the mold, fill it halfway, and then place a chestnut in it.

Squeeze in more batter to cover the top.

After gently shaking out the bubbles, put it into the oven and bake at 180 degrees for 20 minutes.

After demolding, dip in caramel sauce and sprinkle with chopped almonds.

The oven temperature and time are adjusted according to the Franca steam-assisted oven, and you can also adjust the temperature and time according to your own oven.