IRCA | PISTACHIO MADELEINE

PISTACHIO MADELEINE

Single serve pistachio madeleine

Difficulty level

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° qb
Final composition

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.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef