Work in this order: pistachio ganache → madeleine batter → milk glaze.
Add the white couverture chocolate to the warmed heavy cream, let it sit for 1 minute, then stir until melted. If it won’t melt, microwave it in 10-second bursts, checking each time.
Add the pistachio paste and mix with a spatula.
Emulsify with an immersion blender for 30 seconds until everything is well combined.
Cover the finished pistachio ganache tightly with plastic wrap and refrigerate for at least 3 hours. It’s convenient to make it the day before.
Grind 20g of the 40g toasted pistachios in a blender or food processor to make pistachio flour. Chop the remaining 20g with a knife.
In a bowl, whisk the eggs, sugar, salt, honey, and vanilla extract by hand for 1 minute.
Add the pistachio flour, sifted cake flour, and baking powder, and mix for 30 seconds.
Add the melted butter and mix until well combined.
Add the warmed heavy cream and mix.
Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
Fill the molds about 80–90% full. Sprinkle the chopped pistachios around the edges, leaving the center bare, and bake in an oven preheated to 180°C for 7 minutes. Then lower the temperature to 170°C, rotate the pan, and bake for 6–7 minutes more. The centers of the madeleines will rise into a hump as they bake.
Unmold the baked madeleines and let them cool on their sides. After 1 minute, turn them onto the other side to keep cooling.
Mix the powdered sugar and milk to make the milk glaze. Brush it onto one side of each madeleine and let it set.
Use an apple corer to make a hole in the domed hump of each madeleine. A round piping tip, a chopstick, or a straw also works. Meanwhile, whip the chilled ganache.
Fill the holes with the pistachio ganache and top with chopped pistachios if you like.
Tips
For a small amount of ganache, it’s most efficient to whip it in a deep bowl with a single hand-mixer beater. It firms up fast, so be careful not to overwhip.
A convection oven’s strong fan can make the batter bake unevenly, so rotate the pan from time to time.
In hot weather the ganache can melt, so keep the madeleines refrigerated.
Madeleines filled with ganache are best eaten within 3 days.
Pistachio Ganache Madeleine
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (9 pieces)
- unsalted butter 100g
- egg 95g
- cake flour 90g
- baking powder 4g
- pistachios 40g, toasted; part ground, part chopped
- sugar 68g
- salt 1g
- honey 20g
- heavy cream 25g
- vanilla extract 2g
- heavy cream 80g
- white chocolate 58g, couverture
- pistachio paste 30g
- powdered sugar 30g
- milk 10g
- pistachios a little, chopped (optional)
Instructions
1. Work in this order: pistachio ganache → madeleine batter → milk glaze.
2. Add the white couverture chocolate to the warmed heavy cream, let it sit for 1 minute, then stir until melted. If it won't melt, microwave it in 10-second bursts, checking each time.
3. Add the pistachio paste and mix with a spatula.
4. Emulsify with an immersion blender for 30 seconds until everything is well combined.
5. Cover the finished pistachio ganache tightly with plastic wrap and refrigerate for at least 3 hours. It's convenient to make it the day before.
6. Grind 20g of the 40g toasted pistachios in a blender or food processor to make pistachio flour. Chop the remaining 20g with a knife.
7. In a bowl, whisk the eggs, sugar, salt, honey, and vanilla extract by hand for 1 minute.
8. Add the pistachio flour, sifted cake flour, and baking powder, and mix for 30 seconds.
9. Add the melted butter and mix until well combined.
10. Add the warmed heavy cream and mix.
11. Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
12. Fill the molds about 80–90% full. Sprinkle the chopped pistachios around the edges, leaving the center bare, and bake in an oven preheated to 180°C for 7 minutes. Then lower the temperature to 170°C, rotate the pan, and bake for 6–7 minutes more. The centers of the madeleines will rise into a hump as they bake.
13. Unmold the baked madeleines and let them cool on their sides. After 1 minute, turn them onto the other side to keep cooling.
14. Mix the powdered sugar and milk to make the milk glaze. Brush it onto one side of each madeleine and let it set.
15. Use an apple corer to make a hole in the domed hump of each madeleine. A round piping tip, a chopstick, or a straw also works. Meanwhile, whip the chilled ganache.
16. Fill the holes with the pistachio ganache and top with chopped pistachios if you like.
https://hong-recipe.pages.dev/en/recipes/pistachio-ganache-madeleine/
Hong's Recipe
