Pistachio Madeleines with Chocolate Sorbet

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About


This makes for a perfect combination, but you may also like to serve the madeleines with a simple vanilla ice cream or even a dessert pear. They go well with the strawberries too instead of the lime shortbread. So many flavours seem to be made for madeleines – vanilla, cinnamon, star anise, hazelnut, orange, honey – but, for me, the one thing you certainly can’t beat is when they are served warm straight out of the oven.

Ingredients

For the Chocolate Sorbet

  • 125 g/ oz/heaped ½ cup caster (superfine) sugar
  • 50 g/ oz/scant ½ cup good-quality dark cocoa powder
  • 125 g/ oz dark chocolate, 60% cocoa solids, broken into small pieces

For the Pistachio Madeleines

  • unsalted butter, for greasing
  • 140 g/5 oz/heaped 1 cup plain (all-purpose) flour
  • ¾ tsp baking powder
  • 2 eggs
  • 90 g/ oz/heaped ⅓ cup caster (superfine) sugar
  • 3 tbsp milk
  • 25 g/1 oz light clear honey
  • 145 ml/ fl oz/scant ⅔ cup warm Beurre Noisette
  • 25 g/1 oz/scant ¼ cup pistachio nuts, toasted and chopped

Method

  1. First, prepare the madeleines. Lightly grease a 12-hole madeleine tray. Sift the flour and baking powder into a mixing bowl and leave to one side. Whisk together the eggs and sugar in a large mixing bowl, using an electric whisk, for about 10 minutes until the mixture is pale, thick and doubled in volume.
  2. Heat the milk and honey in a saucepan until just melted. Fold the flour mixture into the egg mixture, then pour in the milk and honey, stirring until combined. Add the warm beurre noisette and mix slowly until fully incorporated, then fold in the pistachios. Spoon the mixture into the prepared madeleine tray, half-filling each hole. Cover with cling film (plastic wrap) and leave to rest in the refrigerator overnight.
  3. To make the sorbet, pour 300 ml/10½ fl oz/scant cups of water into a small saucepan. Mix together the sugar and cocoa powder, then add to the water and bring to the boil, whisking continuously. It’s very important not to let the cocoa powder sink to the bottom of the pan and burn.
  4. Put the chocolate pieces in a heatproof bowl. When the cocoa mixture has reached a boil, pour the hot liquid onto the chocolate pieces and whisk until the chocolate has melted. Pass the mixture through a fine sieve (strainer) into a 500 ml/17 fl oz/2 cup freezerproof container and freeze until hard.
  5. When the sorbet is hard, cut the mixture into pieces and blitz in a food processor until smooth. Return to the freezer container and freeze for at least 3 hours until firm.
  6. The next day, preheat the oven to 200°C/400°F/gas 6. Bake the madeleines for 5 minutes, then turn the tray around in the oven, front to back, and cook for a further 5 minutes until light golden and slightly firm to the touch. Insert a skewer into a madeleine and if it comes out clean, they are ready. If not, bake for a further 2 minutes. Remove from the oven and leave to cool for 5 minutes until lukewarm before turning out and serving with the chocolate sorbet.

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