Pistachio madeleines

Preparing the pistachio batter with pistachio chips

1. In a large bowl, mix the eggs and La Perruche Cassonade until smooth.
2. Add the flour and baking powder and mix again. Melt the butter, then mix it in with the milk (or plant-based drink).
3. Pour the mixture into a silicone madeleine mold, filling each individual mold 3/4 full.

Note: Do not fill to the top of the molds, as the madeleines will puff up during baking.

Baking the madeleines

1. Crush the pistachios coarsely, then sprinkle the pieces over the top of the madeleines.
2. Place the mold on a baking sheet and bake at 180°C (356°F) for 8-10 minutes, or until the madeleines are golden brown.

Adding the white chocolate and pistachio paste

1. Set the madeleines aside and let them cool. Remove the madeleines from the individual molds, then wash the mold.
2. Melt the white chocolate in a bain-marie, stirring constantly. Remove the chocolate from the heat and stir in two teaspoons of pistachio paste.
3.  Place a teaspoon of the white chocolate/pistachio paste mixture into each madeleine mold. Next, add a madeleine to each mold, pressing on them gently so the chocolate mixture rises up on the sides.
4. Refrigerate the mold for around 30 minutes; the white chocolate/pistachio paste shell should become smooth and shiny.
5. Remove the madeleines from the molds and serve!

Your madeleines are ready !

These small cakes are best enjoyed within 24 hours, when they are still extremely moist. Store them at room temperature on your kitchen countertop in an airtight box.

For a unique and tasty experience, enjoy your madeleines while they are still slightly warm. During this time, the white chocolate & pistachio shell proves extremely flavorful, while the heart of the cake melts in your mouth.

Check out our other gourmet snacks, including white chocolate & sesame seed cookies and cinnamon rolls.