Pistachio Madeleines with Chocolate Sorbet

Written by on May 26, 2014 in Desserts

madeleine cakes with pistachio

Little shell-shaped Madeleine cakes are a tradition in France, usually made with finely ground almonds. Here Chef Daniel Galmiche shares his recipe for the oh-so delicate little cakes using pistachio nuts instead saying “This makes for a perfect combination, but you may also like to serve the madeleines with a simple vanilla ice cream or even a dessert pear. They go well with the strawberries too instead of the lime shortbread. So many flavours seem to be made for madeleines – vanilla, cinnamon, star anise, hazelnut, orange, honey – but, for me, the one thing you certainly can’t beat is when they are served warm straight out of the oven.” We bet you can’t wait to try them!

Serves: 4; Preparation time 30 minutes, plus overnight resting and making the beurre noisette; cooking time: 15 minutes

For the Pistachio Madeleines

Unsalted butter, for greasing
140g/5oz/heaped 1 cup plain flour
3⁄4 tsp baking powder
2 eggs
90g/31⁄4oz/heaped 1∕3 cup caster sugar
3 tbsp milk
25g/1oz light clear honey
145ml/43⁄4fl oz/scant 2∕3 cup warm Beurre Noisette
25g/1oz/scant 1⁄4 cup pistachio nuts, toasted and chopped

For the Chocolate Sorbet

125g/41⁄2oz/heaped 1⁄2 cup caster sugar
50g/13⁄4oz/scant 1⁄2 cup good-quality dark cocoa powder
125g/41⁄2oz dark chocolate, 60% cocoa solids, broken into small pieces

1. First, prepare the madeleines. Lightly grease a 12-hole madeleine
tray. Sift the flour and baking powder into a mixing bowl and leave to one side. Whisk together the eggs and sugar in a large mixing bowl, using an electric whisk, for about 10 minutes until the mixture is pale, thick and doubled in volume.

2. Heat the milk and honey together in a small saucepan until just melted. Fold the flour mixture into the egg mixture, then pour in the milk and honey, stirring until combined. Add the warm beurre noisette and mix slowly until fully incorporated, then fold in the pistachios. Spoon the mixture into the prepared madeleine tray, half-filling each hole. Cover with cling film and leave to rest in the fridge overnight.

3. To make the sorbet, pour 300ml/101⁄2fl oz/scant 11⁄4 cups of water into a small saucepan. Mix together the sugar and cocoa powder, then add to the water and bring to the boil, whisking continuously. It’s very important not to let the cocoa powder sink to the bottom of the pan and burn.

4. Put the chocolate pieces in a heatproof bowl. When the cocoa mixture has reached a boil, pour the hot liquid onto the chocolate pieces and whisk until the chocolate has melted. Pass the mixture through a fine sieve into a 500ml/17fl oz/2 cup freezer proof container and freeze until hard.

5. When the sorbet is hard, cut the mixture into pieces and blitz in a food processor until smooth. Return to the freezer container and freeze for at least 3 hours until firm.

6. The next day, preheat the oven to 200°C/400°F/gas 6. Bake the madeleines for 5 minutes, then turn the tray around in the oven, front to back, even if you have a fan oven, and cook for a further 5 minutes until light golden and slightly firm to the touch. Insert a skewer into a madeleine and if it comes out clean, they are ready. If not, bake for a further 2 minutes and check again. Remove from the oven and leave to cool for 5 minutes until lukewarm before turning out and serving with the chocolate sorbet.

You can find this and lots of other fabulous recipes in Daniel Galmiche’s book Revolutionary French cooking.

Madeleine cakes in France – the little cake with a royal history

Related Articles

How to make Canelé de Bordeaux cakes

The origins of the little French cakes known as canelés remains a mystery, but one of the most plausible theories is that they were invented by the nuns of the L’Annonciade monastery in Sainte-Eulalie, in Bordeaux. When basking them, some people use a silicone mold. But I always recommend using traditional copper molds. Granted, copper […]

Continue Reading

Easy recipe for Chocolate Soufflé

Easy recipe for Chocolate Soufflé

Written by on February 25, 2019 in Desserts

A light, airy and utterly scrumptious dessert. Most people think it’s a tricky recipe but it’s not really that difficult when you know how. The soufflé as we know it is said to have originated in France in the 18th century when it was apparently created as a dish for the mistress of Louis XV, […]

Continue Reading

Recipe for French gingerbread Pain d’Epices

Whenever I visit the small town of Buxy in France’s Côte Chalonnaise, you will likely find me at the tiny market held in the centre ville on Thursday mornings. Though there aren’t many stalls, every-thing on offer is absolutely delicious. I especially look forward to stopping by the stand selling honey and French gingerbread, or […]

Continue Reading

Chestnut cream-filled meringues with chocolate sauce

Taking hardly any time at all to prepare these sweet, crunchy meringues filled with chestnut cream and covered in hot chocolate sauce are a dreamy dessert! Serves 6 Preparation time: 10 minutes 1.5 cups (200g) thick crème fraiche 1 heaped tablespoon mascarpone 2 teaspoons sweet chestnut purée (crème de marrons) 50z (150g) bittersweet chocolate 5 […]

Continue Reading

Recipe for Apple and Blackberry Clafoutis

Clafoutis is one of the most versatile French desserts and finds its origins in the Limousin, a lush, green region situated in the heart of the Massif Central. If you’ve never made or tasted clafoutis before, think of it as a ‘custardy’ type of cake. It doesn’t call for that much flour, so there isn’t […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top