Chocolate and pistachio burst madeleines


for 12 madeleines

Preparation time : 20 min
+ 30 min resting time
Cooking time : 8 min

  • 80g flour
  • ½ sachet of yeast
  • 80g sugar
  • 80g lightly salted butter
  • 2 eggs
  • 50g dark chocolate
  • 30g crushed pistachios


Preheat the oven to 240°C.
Melt the butter in a saucepan.
In the bowl of a food processor, mix together the flour, yeast, sugar and add 2 egg yolks.
Whip the egg whites by hand until frothy, then fold them into the previous mixture, together with the melted butter. Mix everything well.
Butter the cavities of the madeleine mould, then fill them with the preparation.
Bake for 4 minutes at 240°, then lower the oven to 180° and continue baking for another 4 minutes. Set aside on a wire rack.
Meanwhile, melt the chocolate in a bain-marie.
Once the madeleines have cooled, dip half of them in the melted chocolate and then in the crushed pistachios.
Refrigerate for 30 minutes for the chocolate to harden.

The result

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