Pistachio and strawberry madeleines are fluffy and buttery in flavor, filled with strawberry jam filling and decorated with tempered chocolate coating. These madeleines are a sea-shell shaped French origin moist sponge cake that will melt in your mouth.18
225gwashedpat dried strawberries, cut into small pieces and lightly crushed
1/2tablespoonlemon juice
300ggranulated sugar
7gpectin combined with 35g sugar. This is importantor the pectin will clump when
Instructions
Prepare clarified butter:
-In a saucepan melt butter over low heat, without stirring, 10-15 minutes or until melted
and solids separate from fat.
-Remove from heat; let stand 5 minutes.
-Skim off foam.
-Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan.
-Store in airtight container, melt as needed.
Strawberry Jam
Combine strawberries, lemon juice and sugar in a saucepan. Cook in low heat
until the temperature reaches 40-44C.
- Remove from the heat and slowly add the pectin-sugar mixture while whisking.
- Once the pectin is incorporated, place back in the heat, bring to a boil.
- Boil for 1min, remove from the heat
- Let cool and place in jars.
Prepare the madeleines:
- Pre heat oven to 350F.
- Place madeleine molds in the freezer for 5 min, then brush with clarified butter, repeat the process.
- Using the stand mixer, mix eggs and sugar on medium using a paddle attachment until sugar dissolves.
- Add lemon zest, baking powder and slowly add the flour in a few times. Mix on low speed until smooth.
- Add pistachio paste, milk and melted butter, mix on low until combined and smooth.
- Place the bowl in the fridge for 30min.
- Pipe on prepared molds halfway through, add strawberry jam and cover with additional batter. Add crushed pistachios.
- Bake at 350F for 12-15min, until golden brown. Remove from the mold
- Add tempered chocolate (or candy melts) into the mold, place cooled madeleine on top, let the chocolate set for 15min and put in the freezer for 5 min before removing from the mold.