Lemon Madeleines with White Chocolate Crème Frâiche and Pistachios
- Prep Time: 1 hour 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 60 small madeleines
- Category: Teatime
- Method: Baking
- Cuisine: French
Description
Small, lemony dessert bites with a cake-like texture. Perfect for teatime.
Ingredients
Madeleines
3 large eggs
125 g brown sugar
1 tsp (5 ml) vanilla essence
1½ C (180 g) cake flour
1 tsp (5 ml) baking powder
¼ tsp (1.25m) ground cinnamon
½ C (125 ml) Westfalia Lemon-flavoured Avocado Oil
⅓ C (75 g) castor sugar
Sauce
1 C (100 g) white chocolate, finely grated
1¼ C (310 ml) crème fraîche
⅓ C (80 ml) cream
2 tsp (10 ml) Westfalia Lemon-flavoured Avocado Oil
To Serve
1½ C (150 g) roasted pistachios, finely chopped
Instructions
Madeleines
Combine the eggs, brown sugar and vanilla essence and whisk for 3 minutes with an electric mixer. Add the cake flour, baking powder and cinnamon and whisk for 1 minute.
Add the Westfalia Lemon-flavoured Avocado Oil and whisk for 1 minute. Refrigerate the mixture for 1 hour.
Preheat the oven to 180 °C.
Grease the madeleine pans with non-stick cooking spray. Transfer the madeleine mixture to a piping bag fitted with a large round nozzle. Pipe the mixture into the madeleine moulds and fill each mould so that it is three-quarters full. Bake for 6 minutes. Remove the madeleines and toss each one in castor sugar. Transfer to a cooling rack.
Sauce
Melt the white chocolate, crème fraîche and cream in a double boiler over very low heat until melted and smooth. Whisk in the Westfalia Lemon-flavoured Avocado Oil and refrigerate for 15 minutes.
To Serve
Serve the madeleines with the sauce and chopped pistachios alongside for dipping.
Notes
Madeleines are best eaten on the day that they are made but leftovers can be stored in an airtight container at room temperature for up to 3 days.
