The pistachio madeleines are small pastries with an unmistakable shape. Typical of French pastry and tradition, they are usually found with the classic almond flavor. Recently, they are often made with pistachio, a highly loved fruit in pastry for its unique taste and beautiful green color.
The recipe I am sharing is from the book Petit Gâteaux by Frédéric Anton & Christelle Brua, which is the text The Club del 27 worked on this month. You can find all the recipes prepared by the Club in the article on MTChallenge.
Frédéric Anton, a Michelin-starred chef from the restaurant Le Pré Catelan and a judge on the French version of MasterChef, offers in this book more than 100 recipes of small pastries: shortcrust pastry, tuiles, macaroons, muffins, cupcakes, cookies, and meringues, brought to life by his and his pastry chef Christelle Brua’s hands. The recipes, all simple, are accompanied by photos that make each of these delights real sweet little gems!
The secret of madeleines? Let the dough rest in the fridge before baking, this way they will form the characteristic hump. The next goal will be to make almond madeleines, soft and buttery, to enjoy with a nice cup of hot tea or coffee.
Here are some recipes for your coffee break
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 18 madeleines
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 160.85 (Kcal)
- Carbohydrates 13.01 (g) of which sugars 6.17 (g)
- Proteins 3.00 (g)
- Fat 11.17 (g) of which saturated 5.78 (g)of which unsaturated 4.03 (g)
- Fibers 1.48 (g)
- Sodium 12.77 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pistachio Madeleines
- 6.35 oz butter
- 1 1/3 cups flour
- 1/2 cup sugar
- 1/4 cup milk
- 3 tbsp pistachio cream
- 1 oz pistachios (powdered)
- 3 eggs
- 2 tsp baking powder
Tools
- Molds
Preparation of Pistachio Madeleines
Melt the butter in a microwave-safe bowl and let it cool.
In a bowl, pour the eggs and milk and mix with a whisk. Add the pistachio cream and mix well.
In another bowl, combine all the dry ingredients and mix.
Add the dry ingredients to the egg mixture and mix well. Finally, add the cooled melted butter. Quickly mix with a spatula.
Grease and flour the madeleine molds. Fill the molds up to 3/4 and refrigerate for at least half an hour. The cold batter will help form the characteristic hump of the madeleines.
Bake the pastries in a preheated oven at 356°F for about 5-7 minutes. Check with a toothpick that the center of the madeleines is cooked.
Let them cool before serving.
Madeleines keep well for several days in an airtight container.
