Soft, moist, buttery Pistachio Madeleines are flavored with freshly ground pistachios, with crunchy chopped pistachios on one side and crisp white chocolate shells on the other side.
I just can’t stop experimenting with new madeleine recipes since I got my madeleine pan. Once I got the tricks to making perfectly humpy madeleines, I never looked back.
These Pistachio Madeleines with White Chocolate Shell were a lovely experiment. The pistachio madeleines get their flavor from the freshly ground pistachios in the batter. Before baking, I also top them with roughly chopped pistachios. They are good as they are, but to make them even better, they are coated with a thin layer of shell-shaped white chocolate.
Ingredients You Need
- Unsalted butter. Using high-quality butter in madeleines is simply essential, even more so as the butter is what brings the flavor to them. For the best result, use European-style butter which has less water, higher fat content, and richer flavor. It will really make a difference here.
- Eggs. Make sure you use room-temperature eggs because they blend more evenly in batters.
- Castor sugar. You can also replace it with granulated sugar. I used castor sugar because it blends more easily than granulated sugar.
- Cake flour. Cake flour is ideal for baked goods with a tender texture due to its low gluten content. You can also use all-purpose flour to substitute cake flour.
- Baking powder. It is an ingredient responsible for forming the madeleine’s hump.
- Pistachios. Use ground pistachios for the batter and roughly chopped pistachios for the topping.
- White chocolate. To make the chocolate shell.
Choosing Madeleines Pan
You absolutely need one or two madeleines pans to make the signature scallop shape of the madeleines. You can find different madeleine molds made from metal or silicone. Metal pans are great for their excellent heat transfer. In addition, choose a non-stick pan so that the madeleines can release easily from the pan.
Chill Your Batter To Get The Humps
The batter must be refrigerated for at least 1 hour or overnight. The purpose of this is to chill the batter which also thickens it. This is what creates the signature hump on the madeleines – the shock of the heat hitting the cold batter, and the thicker batter which allows the cake to rise faster.
For the best result, I recommend refrigerating for 2 hours or more. The longer they are chilled, the taller the humps.
- Temperature matters. Make sure you use room temperature eggs and slightly warm melted butter as written in the recipe.
- Rest the dough. To get the signature madeleine humps.
- Don’t overfill the molds. You should fill them about 80-90% full for the best result.
- Keen an eye on them as they bake. Madeleines are quick to bake. You only need 10-12 minutes to have them risen and golden brown
How to Make The Chocolate Shell
Make sure you have washed your madeleine pan thoroughly before making the chocolate shell. The grease can mess with the appearance of your chocolate coating.
You can use both compound or couverture chocolate for making the chocolate shell. Compound chocolate is a safer choice since it sets at room temperature without the need for tempering. If you use couverture chocolate, you need to temper it first before using or it will not set properly.
Fill each cavity of your pan halfway with melted chocolate. Place your madeleines into the tray gently and press them lightly until the melted chocolate comes to the edge of the molds.
Freeze them for 20-30 minutes until the chocolate is set. Once they are set, they will slide off easily. If they hardly come off, it means the chocolate is not fully set yet. You will need to freeze them for a longer time.
How to Serve Madeleines
Madeleines are best served warm, straight from the oven. You can make the batter ahead of time, then bake off fresh batches as needed.
If you plan to cover them with chocolate, make sure to bring them to room temperature after freezing and sliding them from the pan. Refrigerating madeleines will cause them to get hard. They are best enjoyed with a cup of tea.
More Dessert Recipes
- Fig Cream Cheese Financiers
- Pistachio Snowball Cookies
- Lemon Madeleines
- Hazelnut Financiers
- Sable Breton Cookies (French Butter Cookies)