Monday, April 13, 2015

Chocolate-Dipped Pistachio Madeleines

Adapted from another of my favorite cookbooks, Death by Chocolate Cakes (a fun book to read no matter how many of the recipes you use), these pistachio Madeleines dipped in dark chocolate are So. Incredibly. Good. Today I was with my book club for brunch and other friends for card games in the afternoon, and these were perfect for both occasions. People don't want to eat a whole piece of cake, but they'll have a couple of tiny ones!

Recipe card image at bottom - makes 24 Madeleines. 

Melt the 1/4 pound (1 stick) butter. 

While the butter cools to room temp, roughly chop the pistachios. Set aside about 1 1/2 Tbsp of the more finely chopped pieces for dipping later. 

Prepare two Madeleine tins with more butter and some flour. 

Put a sifter onto a piece of wax or parchment paper. Scoop  3/4 cup all-purpose flour and 1/2 tsp salt into the sifter and sift together onto the paper.  No sifter? Use a strainer, or skip it and just mix the flour and salt with a whisk. 

Later you'll use the parchment paper to pour the flour directly into the egg mixture. 

Crack three eggs into a clear container, either a glass measuring cup or a plastic takeout thingy, whatever you've got that you can see through. If you find any bits of shell, pull them out with a spoon. Calcium is good and all, but it's the wrong kind of crunch :-)

Mix the eggs with 2/3 cup raw sugar until lightened in color and a bit fluffy.

Carefully lift the paper holding the flour and roll it into a kind of tube. You'll use the paper to put the flour in the mixer. It was tough to get a good pic without an assistant!

With the mixer on the lowest setting, slowly pour the flour into the egg mixture. Stop the mixture, scrape down the sides, and mix just 30 seconds more or so until all combined. 

Repeat the above steps with the melted butter, using the pan or bowl instead of the paper. 

Add 1 tsp vanilla to the batter and mix until just combined. 

Stir in the pistachios by hand. 

I goofed and dumped them both in at the same time. Oops!

Spoon the batter into the prepared tins, about 1 1/2 to 2 Tbsp per shell. 

Put in the 350 degree oven and bake for about 15 minutes. Check for doneness with a toothpick - insert it and pull it out. If it comes out clean, the Madeleines are done. 

If they get this brown on the edges, they definitely need to come out of the oven. My oven was a little too hot. 

Let them cool in the pan for about 3-5 minutes before removing. If they stick a little, use a spoon to gently nudge them out from the end. Let cool completely on a wire rack.

When they're cool, melt 4 oz bittersweet chocolate over a double boiler or in the microwave (0n medium in 30 second increments). Set a wire rack over another piece of wax or parchment paper. 

Dip one end of each Madeleine in the chocolate and then in the pistachios. Let cool completely if you can! 

To print recipe, right click on image and save. Print from your computer.

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