Pistachio & Chocolate Madeleines

One of my little ‘stocking filler’ Christmas pressies this Christmas from the other half was a cute little madeline tray for baking the perfect little cake treats. I’ve used it a few times now and this flavour combination of pistachio and chocolate is one of my favourite to make. Madeleines are great as a bit of a treat because they are really light – meaning you can eat more of them of course!

Pistachio&ChocolateMadelines

This recipe makes 24 little cakes, you can easily halve it if you want less but trust me if you do they’ll be gone in a flash!

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Ingredients

  • 100g melted butter
  • 2 eggs
  • 80g plain flour
  • 30g pistachios – whizzed to a powder in a blender or v v finely crushed and chopped.
  • 100g caster sugar
  • 1/2 tsp baking powder
  • 100g milk chocolate
  • a handful pistachios roughly chopped (for dipping)

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Method

  • Firstly preheat the oven to 180C. Brush a little melted butter over the madeleine moulds, making sure to coat every ridge then dust a little flour into each one, tapping out any excess.
  • Place the egg and sugar in a large bowl or in an electric food mixer, whisk on a high speed for about 5 minutes or until the mixture is pale, thick and mousse-like and has grown almost three times in volume.

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  • Sift the flour, pistachio powder  and baking powder into the whisked egg and sugar and then carefully fold in
  • Fold in the melted butter, taking care not to over-mix
  • Divide the batter between the madeleine moulds, filling each almost to the top.
  • Bake for 12-15 minutes, or until golden and lightly springy to the touch
  • Melt the chocolate in a bowl over a pan of simmering water, then dip each cake when cooled into the mixture up to half way, then immediately into the crushed pistachios. Leave to set on a piece of greaseproof paper.

Happy Eating πŸ™‚

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If these have tickled your tastebuds then try out these other Madeleine flavours from fellow bloggers:

APPLE & CINNAMON: Baking Queen 74

PUMPKIN SOICE WITH SALTED CARAMEL: SuperGolden Bakes

ELDERFLOWER: Patisserie Makes Perfect

CHOCOLATE & CHILLI: Tin & Thyme 

MATCHA & SESAME: Fuss Free Flavours

7 thoughts on “Pistachio & Chocolate Madeleines

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