Bouchon Pistachio Madeleines

14 Sep

This was a fantastic week with lovely summer weather. The mercury was hitting the mid 20’s and everyone was basking in it like summer. I had always loved long walks around English Bay and admired the sunsets. Sunset Beach had a lovely addition, an apple tree. It was obvious the apple tree loved its surroundings; little sun kissed red and green apples shone in the blue sky like rubbies and emeralds. Hello Sunshine!!! Just around the corner, there were other exciting additions as well. Sweet, plump, round and juicy cherry tomatoes stunned their neighbours; a visually healthy rhubbarb with dark green leaves. The was clear the landscape around the beach was changing and beautifully I must say. Vancouver was becoming more greener; an initiative started by the mayor. Take take global warming and litter.

With the warm and sunny weather staying, I decided to make some madeleines as a gift. Bouchon madeleines had been on my do list for. To make the madeleines, the ingredients were first measured. Eggs and sugar were whipped to a ribbon stage. Flour, salt, baking powder was then added to the egg mixture. The recipe called for pistachio paste. I chose sicilian pistachio paste. Prized for its colour quality, the sicilian paste was dark green and aromatic. The mixture should be well homogenized when the butter and dark brown sugar was folded in. Spoon the batter into the madeleine moulds and bake at 350F for 8 minutes.




Pistachio Madeleines (adapted from Bouchon)

All purpose flour 57 g
Baking Power 19 g
Kosher salt .5 g (I used table salt)
Eggs 69 g (I used approx. 79 g)
Granulated sugar 46 g
Unsalted butter 55 g
Dark Brown Sugar 8 g (I used muscovado sugar)
Clover Honey 8 g(I used orange blossom honey approx 4 g)
Pistachio Paste 46 g (I used Sicilian Pistachio paste)

Result: It was very good light and fluffy. The pistachio flavour really shone through. Next time, I will insert a raspberry into the madeleine. Happy Madeleine Baking!!!


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