Quantcast

Pistachio and Cardamom Madeleines

  • Cooking Time10 mins
  • Serves12
  • DifficultyEasy
1 large egg
60 grams caster sugar
60 grams plain flour
40 grams pistachios, ground to a powder in a food processor
½ teaspoon ground cardamom
400 grams white chocolate
200 millilitres double cream
You will also need a 12 hole Madeleine tin, well greased and a piping bag

1. Pre-heat the oven to 210°C.

2. In a free standing electric mixer with a whisk attachment, whisk the egg and sugar until it has tripled in volume and the ribbon stage is reached; when you lift out the whisk and draw a figure of 8 with the falling batter, it should sit on the surface of the mixture for 3 seconds or so.

3. Sift the flour, pistachios and cardamom onto a piece of baking paper to blend, then sprinkle over the surface of the mixture and fold in. when just about folded in, add the butter and fold to a smooth batter, trying not to knock out any air.

4. Put the mixture into a piping bag and put it into the fridge for 2-4 hours. Pipe the mixture into the prepared madeleine tins and bake in the preheated oven for 7-9 minutes, or until the madeleines spring back when lightly prodded.

5. Remove from the tin immediately by standing the tin on its end and giving it a sharp tap on the counter.

6. Set the madeleines on a wire rack to cool completely.

7. For a dipping sauce, melt the white chocolate in a heatproof bowl, over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Add the cream to the chocolate and mix together.

Pistachio and Cardamom Madeleines

Other recipes with chocolate

Shows on Dplay

Stream on Dplay