Recipes, Desserts

Christmas tree pistachio madeleines

Christmas tree pistachio madeleines

by Emmanuelle, Casserole & Chocolat

Ingredients

for 80 madeleines

Difficulty : easy

Price : medium

Preparation : 30 minutes + 1h30

Cooking time : 24 minutes

* Madeleines
  • 2 large eggs
  • 10 g of vanilla sugar
  • 100 g of sugar
  • 150 g of flour
  • 6 g of baking powder
  • 75 g of butter
  • 30 g of pistachio paste
  • 40 g of pistachios
* Finishing 
  • 80 g of white chocolate
  • 1 tablespoon of icing sugar

Instructions

Madeleines

  1. Melt the butter in a saucepan.
  2. Off the heat, add the pistachio paste. Mix well.
  3. In your mixing bowl, combine the flour, vanilla sugar, sugar, and baking powder.
  4. Start whisking and add the eggs one by one while mixing. Continue mixing for a few minutes.
  5. Gradually pour the melted butter and pistachio paste mixture into the bowl in a thin stream while whisking.
  6. Once the batter is smooth and homogeneous, cover it with plastic wrap directly on the surface and refrigerate for one hour.
  7. Grease and flour your madeleine molds. Using a piping bag, fill the molds ¾ full.
  8. Sprinkle finely chopped pistachios on top of each madeleine.
  9. Place the molds back into the refrigerator.
  10. Preheat your oven to 210°C (410°F).
  11. Bake the madeleines and immediately lower the temperature to 170°C (340°F). Bake for about 6 minutes, depending on your oven.
  12. At the end of the baking, let them cool for 5 minutes before removing them from the molds.

Finishing

  1. Melt the white chocolate over low heat in a saucepan or in a double boiler.
  2. Dip the tips of your madeleines into the melted white chocolate.
  3. Allow the chocolate to harden.
  4. Place your madeleines on the polystyrene cone using wooden sticks. You will need approximately 60 madeleines to cover the cone.
  5. Dust with icing sugar.

MORE ABOUT EMMA

Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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