Madeleines with White Chocolate and Pistachio

French buttery cakes that are soft and light, creating the perfect little hand held pastry.

Makes: 12 madeleins

Takes about: 1 hour

Difficulty: 3 out of 5

Prep:

Preheat the oven to 375 degrees F and butter and flour a madelein pan.

Ingredients:

1/4 cup butter - melted then cooled

3/4 teaspoon vanilla extract

1/8 teaspoon salt

2 eggs

1/3 cup sugar

1/2 flour - sifted

1 tablespoon lemon zest

50 pistachios

4 ounces white chocolate - melted

Instructions

- Step 1 - Melt the Butter

In a small pan, melt 1/4 cup of butter. After completely melted, pour the butter into another bowl and set aside until needed in step 7.

- Step 2 - Start Adding Ingredients

In a medium bowl, mix together 3/4 teaspoon of vanilla extract, 1/8 teaspoon of salt, and 2 eggs until light and fluffy.

- Step 3 - Beating Constantly

Gradually add the 1/3 cup of sugar to the egg mixture on high speed until the mixture starts to thicken and ribbons sit on top.

- Step 4 - Fold in Flour

Once the egg and sugar mixture has thickened, sift in a third of the 1/2 of flour.

Fold the flour into the egg and sugar mixture gently until completely incorporated.

Then mix in a little more flour and fold it in.

Then fold in the last of the flour until thick.

- Step 5 - Zest in Lemon

Add 1 tablespoon of lemon zest into the batter and mix gently.

- Step 6 - Pour in Melted Butter

Pour cooled butter into the batter mixture on the side, not directly in the middle, and stir in it quickly, but gently.

- Step 7 - Spoon In Batter

Spoon the batter into the prepared madelein tins.

All the batter should be able to fill the 12 madeleins.

I recommend placing one spoon full into each one until they are all evenly full.

- Step 8 - Bake

Bake the madeleins for 13-15 minutes or until nicely browned.

Be careful because these burn very easily.

- Step 9 - Cool

Cool completely while chopping the pistachio and melting the white chocolate.

- Step 10 - Chop up the Pistachios

Place about 50 pistachios into a food processor and grind until they are in bits.

Once chopped, place the pistachios into a shallow bowl and set aside until needed.

- Step 11 - Melt Chocolate

In a double boiler, place 4 ounces of white chocolate into the glass bowl on very low heat (2).

Stir occasionally until completely melted.

- Step 12 - Dip Madeleins in Chocolate

Dip the madeleins in the warm, melted chocolate. Either, just the end, one side, or the whole thing.

- Step 13 - Dip Madeleins in Chopped Pistachios

Cover the chocolate in chopped pistachios until well covered.

Don't dip the chocolate covered madeleins into the pistachios, instead sprinkle them onto the chocolate.

- Step 14 - Dry

Place the madeleins on a drying rack until the chocolate has dried.

- Step 15 - Enjoy These French Pastries

Once these lovely little treats dry, eat as many as you wish, because you only have 12.

This French pastry recipe was found on "All Recipes," but I am really motivated to find a delicious recipe from a French baker.