Rate this recipe


Lemon Madeleines with White Chocolate Crème Frâiche and Pistachios


Small, lemony dessert bites with a cake-like texture. Perfect for teatime.

  • Yields: 60 small madeleines |
  • Difficulty:

  • Prep Time : 1:25 hours |
  • Cook Time : 15 mins
Categories: Baking, Cakes
Crush Mag Online Crush Mag Online

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

1 C (100 g) white chocolate, finely grated
1 ¼ 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

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.

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.

Tip: 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.