PISTACHIO MADELEINE
Single serve pistachio madeleine
Difficulty level
Single serve pistachio madeleine
Ingredients
| sugar | g 100 |
| eggs - at room temperature | g 130 |
| all-purpose flour | g 115 |
| VIGOR BAKING | g 5 |
| sunflower seed oil | g 120 |
| unsalted butter 82% fat - melted | g 30 |
| grated lemon zest | g 4 |
Preparation
Whip sugar with eggs .
Incorporate flour ,VIGOR BAKING and the lemon zest.
Incorporate well the butter and oil.
Keep in the fridge overnight.
Mix well before pouring in the pastry bag.
Pipe into the buttered madeleine mold and bake at 170ºC until golden color.
Ingredients
| CHOCOCREAM PASTICCERA | g 50 |
| JOYPASTE PISTACCHIO PURA | g 25 |
Preparation
Mix together the two products
Ingredients
| NOBEL PISTACCHIO - melted at 40C° | To Taste |
Once the madeleines are cold, fill them in the back with the pistachio cream.
Dipp the back of the madeleine in the NOBEL PISTACCHIO and put them back in the mold.
Place them in the refrigerator for a few minutes.
Remove them and decorate with DAISY DOBLA.
Chocolatier and Pastry Chef
