France has a lot of delicious sweet snacks that are known all over the world. The classic French Madeleines like these Madeleines with Pistachios & Pandan are definitely something that is known and loved by many… although the use of Pandan is probably rather unusual for a French bake I assume. That is more often used in Asia than in Europe. But still – it works great here ;)
Madeleines are a really popular bake/pastry from France. If you’ve been to France (or at least a French bakery anywhere in the world) you will most certainly seen them and probably even tried them. The classic version is typically served with just some confectioner’s sugar dusted on top. Madeleines are also often decorated with chocolate or even filled…
By »filled« I do not exactly mean filled with cream or something like that. I’m thinking more of berries or nuts you press into the dough before baking. If Madeleines have a good size you could actually fill them with cream I suppose. That would be a bit difficult with mine here because they are not that big. They are a bit more »petite«. This also means you can eat more of them at once without being judged ;P
Just kidding! Of course, everyone can eat as many Madeleines as he/she wants to. No judgment at all here. Eat them all if you want. I certainly had my share from the batch I baked. All good things have to go ;) Unfortunately, Madeleines are only really excellent when fresh. You can still eat them the next day, and they will be delicious, but the texture changes significantly over time. Once »crispy on the outside and fluffy on the inside« Madeleines turn into something quite firm and not crispy anymore. Still tasty, but not 100% perfect ;)
So, if you’re ever planning on serving Madeleines, you should make them right before your guests arrive. Fortunately, you can leave the dough in the fridge for up to 24 hours. The better the batter is chilled, the better results you will get tbh. Cold batter and a hot oven produce the best Madeleines – the rise will be better, and you might get the often-desired »Madeleine hump«
As mentioned above – besides the pistachios there is also Pandan involved in this bake. Pandan is often called »the vanilla of Asia« because of the flavor which is quite similar to vanilla with a nutty undertone. I really love to use it for desserts. Pandan paste also adds quite a vibrant green to your bake. That might not be everyone’s cup of tea, but I think the results are often quite interesting ;)
In case you want to try more bakes with Pandan – check out the two recipes above (just click on the pictures). Those small bottles with the Pandan paste normally last very long (because you never need much) – so it’s good to know where you can use it as well…
If you can’t get hold of Pandan, simply use vanilla paste instead. The result will be equally delicious in combination with the pistachios.
INGREDIENTS / ZUTATEN
(16-20 Madeleines)
For the batter:
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar
3 medium eggs
1/2 tsp. pandan paste
130g all-purpose flour
1 1/4 tsp. baking powder
1 pinch of salt
3 tbsp. oat milk
1 oz. (30g) pistachios, finely chopped
For the decoration:
2 oz. (60g) semi-sweet chocolate, chopped
1 tsp. coconut oil
some chopped pistachios
(16-20 Madeleines)
Für den Teig:
120g Butter, geschmolzen
100g Zucker
3 Eier (M)
1/2 TL Pandan Paste
130g Mehl (Type 405)
1 1/4 TL Backpulver
1 Prise Salz
3 EL Hafermilch
30g Pistazien, fein gehackt
Für die Dekoration:
60g Zartbitterschokolade, gehackt
1 TL Kokossöl
einige gehackte Pistazien
DIRECTIONS / ZUBEREITUNG
1. Melt the butter for the batter (e.g. in the microwave) and let it cool down a bit. Add it together with the sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix until well combined. Next, add the pandan paste and mix it in. In a separate bowl mix flour, baking powder, and salt. Add together with the oat milk to the bowl and mix until just combined – do not overmix. Cover the bowl and place in the fridge for at least 1 hour.
2. Preheat the oven to 410°F (210°C). Grease two Madeleine molds* lightly. If you use silicone molds place them on a baking sheet. Fill the molds (almost completely full) and bake the Madeleines for about 10 minutes – they should have gotten some color around the edges and puffed up nicely. Take out of the oven and remove the Madeleines from the molds. Let cool down completely.
3. To decorate the Madeleines add the chopped chocolate and coconut oil to a microwave-safe bowl and melt the chocolate in the microwave. You want a smooth chocolate sauce that is not too hot – let cool down a bit, if necessary. Dip the Madeleines into the chocolate and place them on a wire rack. Before the chocolate starts to set sprinkle with some chopped pistachios and let the chocolate harden and cool down completely. The Madeleines are best when fresh but can be stored in a cool place for 1-2 days.
1. Die Butter für den Teig schmelzen (z.B. in der Mikrowelle) und etwas abkühlen lassen. Zusammen mit dem Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier nacheinander dazugeben und jeweils gut unterrühren, bis sich alles gut vermengt hat. Die Pandan Paste dazugeben und unterrühren. In einer separaten Schüssel das Mehl mit Backpulver und Salz vermischen. Zusammen mit dem Haferdrink in die große Schüssel dazugeben und unterrühren. Die Schüssel abdecken und für mindestens 1 Stunde in den Kühlschrank stellen.
2. Den Ofen auf 210°C (410°F) Ober-/Unterhitze vorheizen. Zwei Madeleine Backformen* leicht einfetten. Wer Silikonformen verwenden, sollte sie auf ein Backblech legen. Die Mulden der Backformen (fast bis zum Rand) auffüllen und die Madeleines dann etwa 10 Minuten backen. Die Madeleines sollten an den Rändern Farbe bekommen haben und schön aufgegangen sein. Aus dem Ofen nehmen und aus den Mulden lösen. Auf einem Kuchengitter abkühlen lassen.
3. Für die Dekoration der Madeleines die gehackte Schokolade und das Kokosöl in eine mikrowellengeeignete Schüssel geben und in der Mikrowelle schmelzen. Die Schokoladensoße sollte nicht zu heiß sein – gegebenenfalls etwas abkühlen lassen. Die Madeleines in die Schokolade tauchen und auf ein Gitterrost legen. Bevor die Schokolade anzieht, einige gehackte Pistazien darüber streuen und dann komplett abkühlen lassen. Die Madeleines schmecken frisch am besten, können aber auch 1-2 Tage an einem kühlen Ort aufbewahrt werden.
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Here is a version of the recipe you can print easily.
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Easy Pistachio & Pandan Madeleines
- Prep Time: 00:15
- Cook Time: 00:10
- Total Time: 02:00
- Yield: 18 1x
- Category: Snacks
- Cuisine: France
- Diet: Vegetarian
Description
A delicious dessert and snack from France with a hint of Asia: Madeleines with Pistachios & Pandan. A great combination of flavors!
Ingredients
For the batter:
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar
3 medium eggs
1/2 tsp. pandan paste
130g all-purpose flour
1 1/4 tsp. baking powder
1 pinch of salt
3 tbsp. oat milk
1 oz. (30g) pistachios, finely chopped
For the decoration:
2 oz. (60g) semi-sweet chocolate, chopped
1 tsp. coconut oil
some chopped pistachios
Instructions
1. Melt the butter for the batter (e.g. in the microwave) and let it cool down a bit. Add it together with the sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix until well combined. Next, add the pandan paste and mix it in. In a separate bowl mix flour, baking powder, and salt. Add together with the oat milk to the bowl and mix until just combined – do not overmix. Cover the bowl and place in the fridge for at least 1 hour.
2. Preheat the oven to 410°F (210°C). Grease two Madeleine molds* lightly. If you use silicone molds place them on a baking sheet. Fill the molds (almost completely full) and bake the Madeleines for about 10 minutes – they should have gotten some color around the edges and puffed up nicely. Take out of the oven and remove the Madeleines from the molds. Let cool down completely.
3. To decorate the Madeleines add the chopped chocolate and coconut oil to a microwave-safe bowl and melt the chocolate in the microwave. You want a smooth chocolate sauce that is not too hot – let cool down a bit, if necessary. Dip the Madeleines into the chocolate and place them on a wire rack. Before the chocolate starts to set sprinkle with some chopped pistachios and let the chocolate harden and cool down completely. The Madeleines are best when fresh but can be stored in a cool place for 1-2 days.
Notes
Let’s get baking!
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