Pistachio Madeleines with White Chocolate Shell
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.
Servings: madeleines
Ingredients
- 7 tbsp (100 gr) unsalted butter, melted, at 40-50°C
- 2 (100 gr) eggs, room temperature
- 7 tbsp (90 gr) castor sugar
- 2/3 cup (85 gr) cake flour
- 1 tsp (4 gr) baking powder
- 3 tbsp (25 gr) roasted shelled pistachios
Toppings
- 1/4 cup (35 gr) raw pistachios, roughly chopped
- 2/3 cup (125 gr) white chocolate, melted
Instructions
- Grind roasted pistachios in a grinder or food processor into a fine powder. Don't over mix or they will become pistachio butter. You can sift them and continue blending the bits of nuts for finely ground pistachios. Set aside.
- In a large bowl, add eggs and castor sugar. 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 370℉/190℃. 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 pistachios on top.
- Bake for 10-12 minutes or until they have risen and golden brown.
- Remove madeleines from the pan immediately. Cool completely.
- Using a clean madeleine pan, add about 1 tbsp melted chocolate into each cavity of the pan. Press the madeleines into the white chocolate gently until the chocolate shows up on the edges of the molds.
- Freeze for 20-30 minutes or until the white chocolate is set. They should slide off easily. If not, freeze for another 5-10 minutes until they come off.
Nutrition
Serving: 1madeleine | Calories: 201kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 56mg | Potassium: 106mg | Fiber: 1g | Sugar: 12g | Vitamin A: 271IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg
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