Pistachio Madeleines with Pistachio Ganache
These Pistachio Madeleines with Pistachio Ganache are for pistachio lovers! Soft, moist, buttery madeleines are flavored with freshly ground pistachios, topped with crunchy roasted pistachios, and filled with sweet, smooth, nutty pistachio ganache.
Servings: madeleines
Ingredients
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
- 1 tsp (4 gr) baking powder
- 3 tbsp (25 gr) raw pistachios, roughly chopped
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
Pistachio Ganache Filling
- Add chopped white chocolate and heavy whipping cream in a small heat-proof bowl. Place the bowl over but not touching simmering water in a saucepan (bain-marie). Stir until the white chocolate has melted.
- Remove the bowl from the saucepan. Add pistachio paste and stir until well incorporated.
- Cover with plastic wrap and chill the ganache for at least 2 hours.
Pistachio Madeleines
- Grind roasted pistachios in a grinder or food processor into a fine powder. Don't over grind or they will become pistachio butter. Set aside,
- In a large bowl, add eggs, castor sugar, and vanilla extract. Using a whisk, mix them lightly for 3-4 minutes or until the sugar is dissolved.
- Sift in cake flour and baking powder. Add ground pistachios. Whisk until well combined.
- Add in melted butter and whisk until well incorporated.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight.
- When you are ready to bake, preheat the oven to 370F/190°C. Grease a non-stick madeleine pan with butter. If you are not using a non-stick pan, grease the pan with butter and dust the wells with flour lightly.
- Remove the batter from the fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
- Transfer the batter into a piping bag and pipe the batter into the molds until 80-90% full. You can also alternatively spoon the batter into the molds.
- Sprinkle roughly chopped raw pistachios on top.
- Bake for 10-12 minutes or until they have risen and golden brown.
- Remove madeleines from the pan immediately. Cool completely.
Assemble
- Use a seed remover tool, small paring knife, or round piping tip to cut 0.6-inch/1.5 cm circles into the humps of the madeleines and create holes about two-thirds of the way down.
- Remove the ganache from the fridge and stir with a spatula to loosen it. If the ganache is too firm, you can leave it at room temperature until it softens a little bit.
- Transfer the ganache into a piping bag. Fill the holes you have created in the madeleines with ganache until it seeps out from the holes.
- Place roughly chopped roasted pistachios in a small bowl. Dip the ganache side of the madeleines into the pistachios to cover the holes.
Nutrition
Serving: 1madeleine | Calories: 227kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 54mg | Potassium: 144mg | Fiber: 1g | Sugar: 11g | Vitamin A: 349IU | Vitamin C: 0.4mg | Calcium: 52mg | Iron: 1mg
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