Description
Soft, shell-shaped Pistachio Madeleines filled with a creamy pistachio ganache. A delicate French treat with a nutty twist perfect for dessert or afternoon snacks.
Ingredients
For the Pistachio Madeleines:
7 tbsp (100 gr) unsalted butter, melted at 40-50°C
2 (100 gr) eggs
7 tbsp (90 gr) castor sugar
1/2 tsp vanilla extract
2/3 cup (85 gr) cake flour
3 tbsp (25 gr) roasted shelled pistachios, finely ground
1 tsp (4 gr) baking powder
3 tbsp (25 gr) raw pistachios, roughly chopped
For the Pistachio Ganache Filling:
1/3 cup (60 gr) white chocolate, roughly chopped
1/4 cup (60 ml) heavy whipping cream
2 tbsp (30 gr) pistachio paste
3 tbsp (25 gr) roasted shelled pistachios, roughly chopped
Instructions
1. Add chopped white chocolate and heavy whipping cream to a heatproof bowl. Place it over simmering water (bain-marie) and stir until the white chocolate melts.
2. Remove from heat. Add pistachio paste and stir until well blended. Cover and refrigerate for at least 2 hours.
3. Grind roasted pistachios into a fine powder, avoiding over-processing. Set aside.
4. In a bowl, whisk eggs, sugar, and vanilla for 3–4 minutes until the sugar dissolves.
5. Sift cake flour and baking powder into the egg mixture. Add ground pistachios and mix.
6. Add melted butter and whisk until smooth. Cover and chill for at least 1 hour or overnight.
7. Preheat oven to 370°F (190°C). Grease madeleine pan with butter.
8. Stir chilled batter to remove air bubbles. Pipe or spoon into molds, filling each 80–90% full.
9. Sprinkle chopped raw pistachios on top and bake for 10–12 minutes until golden and risen.
10. Remove from pan immediately. Let cool completely on a rack.
11. Use a piping tip or knife to cut a 0.6-inch (1.5 cm) hole in the hump of each madeleine.
12. Stir the chilled ganache until soft. Fill each cavity with ganache using a piping bag.
13. Dip the ganache-filled side into chopped roasted pistachios to finish.
Notes
To make the batter and ganache ahead of time, store both in the fridge and assemble just before serving.
Avoid over-mixing the batter to maintain a light texture.
Use unsalted, roasted pistachios for the best flavor balance.
- Prep Time: 55 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: French