I have had many madeleines during my visits to France. Some were dunked in ganache, some were dusted with powdered sugar, and some were just plain and freshly baked. As I recently started baking, I found this recipe in Thomas Keller's Bouchon Bakery cookbook. Adding a twist to your regular madeleine, I found his Pistachio Madeleine recipe an Indianish recipe.
I have made this recipe a few times, and I have made it with walnut butter (since I had some), so I play with various kinds of nut butters and see what you like. Pistachio nut butter is my absolute favorite. And since I did not have any at home, I made my own, and I don't think it was a good idea. My friend owns a nut butter company, and you can buy his product through their website Purithea.
I only have a mini madeleine mold, and so the madeleines I made are a lot smaller and require less time to cook. Also, I live in an apartment, so the oven is 68 F off, LOL, but hey, the rent is cheap and the location is PERFECT!
NOTE: PREPARE THE BATTER AND LET IT COOL OVERNIGHT IN THE REFRIGERATOR. This will give a bump to the madeleine when baked.
1/2 cup All-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 egg + 1 egg yolk
4 Tablespoons sugar
2 oz unsalted butter, at room temperature
2 teaspoons dark brown sugar
1 teaspoon honey
3 Tablespoons good quality Pistachio paste
In a stand mixer, using a whisk, combine eggs and sugar on medium heat for one minute. Increase speed to high, and whisk for 4 minutes. Batter will increase substantially in volume.
Meanwhile, in a small pan over medium heat, melt butter, brown sugar, honey. Add pistachio paste.
Remove the bowl from the stand mixer and gently fold in the dry ingredients. Set the batter aside. Place the batter in the refrigerator and let it cool overnight.
Pre-heat oven at 350 F.
Brush the mini madeleine mold generous with oil.
Spoon a tablespoon of the batter in each of the molds and bake for 8 minutes or until a skewer inserted comes out clean. Let it cool for 20 minutes.
Remove from mold and eat :)