For My Chocolate Lovers, Another for Good Measure
I waited so long to break out the madeleine pans, so I figured I would give it a round two with a double-dose of chocolatey goodness. These airy french pastries are dipped in a dark chocolate blend and then coated with a hearty handful of crushed pistachios. Any type of chopped nuts would work for this recipe, but I love the contrast green and the subtle, sweet flavor of raw pistachios. The bitterness of the dark chocolate helps cut the sweetness of the madeleines. A quick dip in your favorite tea, (earl grey is my preference) and you’re in sweet pastry heaven. Not much else to say here, because these photos do all the talking!
Pistachio And Chocolate-DiPPED Chocolate Madeleines
MAKES 12-14
ingredients + TOOLS
madeleine nonstick pan
pastry brush
cooling rack
flour sifter or fine mesh sieve
stand mixer or sturdy hand mixer
mixing spatula
plastic wrap
1/2 cup unsalted butter and 1 Tbsp melted butter for pan
3 large eggs, room temp
3/4 cup granulated sugar
1 tsp pure vanilla extract
1 cup all purpose flour, sifted
2 Tbsp Dutch process cocoa powder
1/2 tsp baking powder
1/2 tsp salt
4 oz bittersweet chocolate, chopped
4 oz of 80% dark chocolate
4 oz of semisweet chocolate, chopped
3-4 oz of raw pistachios, roughly chopped
Confectioners’ sugar for dusting
STEPS
Melt the 1/2 cup butter and set aside in a bowl to cool as you continue with the rest of the batter.
Sift the flour, cocoa powder, baking powder, and salt into a small bowl and whisk to combine. Set aside.
Using mixer with the whisk attachment, beat the eggs and sugar together on high for 8-10 minutes. The mixture will be thick and form glossy ribbons when you lift the whisk.
Beat in the vanilla extract until combined.
Remove the batter from the stand mixer. The rest will be prepared by hand.
Take the flour mixture and gently fold in half of it into the batter by hand using a spatula or wooden spoon. After it is combined, fold in the other half of the flour mixture. The batter is delicate at this stage, so try and maintain the airy consistency of the batter.
Take a 1/4 cup of the batter and stir it into the melted butter until fully incorporated. Then take that butter/batter mixture and stir it back into the remaining batter until it’s thick and silky.
Take the chopped bittersweet chocolate, and melt over a double-boiler. Let cool for a few minutes, and then fold into the batter.
Using the plastic wrap, cover the batter and refrigerate for 20-25 minutes.
Preheat the over to 360 degrees.
Melt the tablespoon of butter and using the pastry brush, lightly brush the pan with butter. Stick in the pan in the freezer until the batter has chilled and is ready to distribute.
Take the chilled batter and fill each well of the pan and flatten the batter.
Bake for 10 to 12 minutes. To test for doneness, the tops of the madeleines should spring back after being pressed lightly with your finger.
Take the pan and flip the madeleines over onto the cooling rack.
While they are slightly cooling, melt the 80% dark chocolate and semisweet chocolate over a double boiler. Set aside to cool slightly.
Once the madeleines have cooled, dip them in the chocolate and coat with the pistachios to preference.
Dust with confectioners’ sugar and serve!
