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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.

Ingredients

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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

Find it online: https://lucabites.com/pistachio-madeleines-with-pistachio-ganache-recipe/