Pistachio Madeleines with Pistachio Ganache Recipe

Byluca Carter
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Introduction

Pistachio Madeleines with Pistachio Ganache are delicate French sponge cakes with a nutty twist. These treats combine a tender, buttery texture with a smooth, rich pistachio filling, perfect for any special occasion or afternoon tea.

The image shows several madeleines on a white marbled surface. Each madeleine is golden brown with a soft texture and is topped with chopped green pistachios. One madeleine is cut in half, placed on a white plate with scalloped edges, revealing a light yellow interior filled with a smooth green pistachio cream. In the background, there is a small white ramekin filled with chopped pistachios and a knife with a wooden handle. The scene is bright and inviting, with pistachio pieces scattered around the treats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 7 tbsp unsalted butter
  • 2 eggs
  • 7 tbsp castor sugar
  • 1/2 tsp vanilla extract
  • 2/3 cup cake flour
  • 3 tbsp roasted shelled pistachios (for grinding)
  • 1 tsp baking powder
  • 3 tbsp raw pistachios (roughly chopped)
  • 1/3 cup white chocolate (chopped)
  • 1/4 cup heavy whipping cream
  • 2 tbsp pistachio paste
  • 3 tbsp roasted shelled pistachios (for garnish)

Instructions

  1. Step 1: To make the pistachio ganache, place chopped white chocolate and heavy whipping cream in a small heat-proof bowl. Set the bowl over simmering water without touching the water, stirring until the chocolate melts completely.
  2. Step 2: Remove from heat, add pistachio paste, and stir until smooth. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.
  3. Step 3: Grind 3 tablespoons of roasted shelled pistachios into a fine powder using a grinder or food processor. Be careful not to over-grind into pistachio butter. Set aside.
  4. Step 4: In a large bowl, whisk eggs, castor sugar, and vanilla extract lightly for 3–4 minutes until the sugar dissolves.
  5. Step 5: Sift cake flour and baking powder into the egg mixture, then add the ground pistachios. Whisk gently to combine.
  6. Step 6: Add melted butter and whisk until fully incorporated. Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight.
  7. Step 7: Preheat oven to 370°F (190°C). Grease a non-stick madeleine pan with butter. If the pan is not non-stick, also dust the molds lightly with flour.
  8. Step 8: Remove the batter from the fridge, gently mix with a spatula to loosen and remove air bubbles. Transfer the batter to a piping bag and fill each mold 80–90% full. Alternatively, spoon the batter into the molds.
  9. Step 9: Sprinkle roughly chopped raw pistachios on top of each filled mold.
  10. Step 10: Bake for 10–12 minutes, until the madeleines have risen and are golden brown. Remove from the oven and cool immediately on a rack.
  11. Step 11: Once cooled, use a seed remover tool, small paring knife, or round piping tip to cut 0.6-inch (1.5 cm) holes into the humps of the madeleines, about two-thirds deep.
  12. Step 12: Stir chilled ganache to loosen it. If too firm, let it sit at room temperature until it softens slightly. Transfer ganache to a piping bag.
  13. Step 13: Pipe ganache into the holes until it slightly seeps out. Then, dip the ganache-filled side into chopped roasted pistachios to cover the filling.

Tips & Variations

  • Use shelled roasted pistachios for a deeper flavor and better texture in both the batter and garnish.
  • Chill the batter overnight for a more pronounced hump on your madeleines.
  • Substitute pistachio paste with almond paste for a different but equally delicious nutty taste.
  • If you don’t have a madeleine pan, use mini muffin tins as an alternative.
  • For extra shine, brush melted butter on the madeleine molds before greasing.

Storage

Store finished madeleines in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days but bring to room temperature before serving. Ganache-filled madeleines taste best fresh; avoid freezing as it may affect texture.

How to Serve

The image shows small oval-shaped cakes with a golden brown color, topped and edged with chopped pistachio nuts, giving a rough texture and greenish-brown mix on the edges. One white fluted plate holds three pieces, two whole and one cut in half, revealing a soft yellow cake inside with a green jelly-like filling on top of the cut halves. Around the plate, more cakes are scattered on a white marbled surface, some whole and some showing the chopped pistachio topping. A white ramekin filled with more chopped pistachios is visible in the background along with a knife with a wooden handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio ganache ahead of time?

Yes, the ganache can be made up to 2 days in advance and kept refrigerated. Just bring it to room temperature and stir before piping.

What if I don’t have pistachio paste?

You can substitute pistachio paste with almond paste or a homemade blend of ground pistachios and a little syrup, but the flavor will be milder.

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Pistachio Madeleines with Pistachio Ganache Recipe

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★★★★★

4.9 from 61 reviews

Delight in these elegant Pistachio Madeleines filled with creamy pistachio ganache. These classic French tea cakes are infused with finely ground pistachios in the batter and topped with chopped pistachios for a satisfying crunch. The rich white chocolate and pistachio ganache filling adds indulgence, making these madeleines perfect for a special occasion or afternoon treat.

  • Author: luca
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 madeleines 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale

Pistachio Ganache Filling

  • 1/3 cup white chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 2 tbsp pistachio paste

Pistachio Madeleines

  • 7 tbsp unsalted butter, melted
  • 2 eggs
  • 7 tbsp castor sugar
  • 1/2 tsp vanilla extract
  • 2/3 cup cake flour, sifted
  • 3 tbsp roasted shelled pistachios, ground
  • 1 tsp baking powder
  • 3 tbsp raw pistachios, roughly chopped (for topping and garnish)

Instructions

  1. Prepare Pistachio Ganache: In a small heat-proof bowl, combine chopped white chocolate and heavy whipping cream. Place this bowl over simmering water in a saucepan (bain-marie) making sure the bowl does not touch the water. Stir gently until the white chocolate melts completely.
  2. Incorporate Pistachio Paste: Remove the bowl from the water. Add pistachio paste and stir until fully integrated into the ganache. Cover with plastic wrap and chill in the refrigerator for at least 2 hours until firm.
  3. Grind Pistachios: Using a grinder or food processor, grind the roasted shelled pistachios into a fine powder without over-processing to avoid pistachio butter. Set aside.
  4. Mix Batter: In a large bowl, whisk eggs, castor sugar, and vanilla extract for 3-4 minutes until the sugar dissolves and the mixture is slightly frothy.
  5. Add Dry Ingredients: Sift cake flour and baking powder into the egg mixture. Add ground pistachios. Gently whisk until the batter is well combined.
  6. Incorporate Butter: Pour in melted unsalted butter and whisk until fully incorporated, smooth, and glossy.
  7. Chill Batter: Cover the batter with plastic wrap and refrigerate for at least 1 hour or overnight to develop flavor and texture.
  8. Preheat Oven: When ready to bake, heat the oven to 370°F (190°C). Grease a non-stick madeleine pan with butter. If using a non-stick pan is not available, grease the pan and lightly dust wells with flour.
  9. Prepare Batter for Baking: Remove batter from fridge. Lightly mix with a spatula to deflate and loosen it before filling the molds.
  10. Fill Molds: Transfer batter to a piping bag and pipe into the madeleine molds, filling each 80-90% full. Alternatively, spoon the batter carefully into each mold.
  11. Add Pistachio Topping: Sprinkle roughly chopped raw pistachios on top of each filled mold for added texture and flavor.
  12. Bake Madeleines: Bake for 10-12 minutes until the madeleines have risen and turn a golden brown color.
  13. Cool Madeleines: Quickly remove madeleines from the pan to a cooling rack and allow to cool completely.
  14. Create Filling Cavity: Using a small round cutter, paring knife, or piping tip, carefully cut a 0.6-inch (1.5 cm) diameter hole into the hump of each madeleine, carving down about two-thirds of the thickness.
  15. Prepare Ganache for Piping: Take the chilled ganache out of the fridge and stir well with a spatula to loosen. If too firm, leave at room temperature briefly to soften slightly for easier piping.
  16. Fill Madeleines: Fill the prepared holes in the madeleines with pistachio ganache using a piping bag until the filling slightly overflows.
  17. Garnish with Pistachios: Place chopped roasted pistachios in a small bowl. Dip the ganache-filled side of each madeleine into the pistachios to coat and garnish the filling.

Notes

  • For best texture, chill the batter overnight if possible.
  • Be careful not to over-grind the pistachios or they will turn into butter.
  • If you don’t have pistachio paste, you can blend pistachios with a little neutral oil to make your own.
  • Use a non-stick madeleine pan to prevent sticking; otherwise properly grease and flour your pan.
  • Allow madeleines to cool completely before filling to avoid melting the ganache.
  • Ganache can be softened at room temperature if too firm for piping.
  • Store filled madeleines in an airtight container in the refrigerator and consume within 3 days for optimal freshness.

Keywords: pistachio madeleines, pistachio ganache, French pastry, tea cakes, white chocolate ganache, nutty desserts, elegant desserts

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