Description
The classic Madeleine was born in 1755, when Duke, the former king of Poland, Stanislaw Leszczynski (father-in-law of king Louis XV) gave a ball at his castle in Commercy (chateau de Commercy). In the kitchen of the castle, just before the preparation of the dessert, among cooks, a quarrel broke out and the chef left the castle and took the sweets recipe. Came to the aid of a young servant girl, Madeleine Palme, which has offered to cook biscuits according to the recipe of his grandmother. Since there was no other way, all agreed. Cookies everyone loved and Stanislav Leszczynski suggested to name it in honor of the Savior is Madeline (Madeleines). Today I want to offer you a modern version of a very tasty madeleines with pistachio and white chocolate.
Ingredients
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Chicken egg
2 piece
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Pistachios
100 g
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Flour
70 g
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Sugar
100 g
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Leavening agent
2 tsp
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Butter
60 g
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White chocolate
35 g
Cooking
Beat eggs. Melt butter in the microwave.
Pistachio peel and chop them in a blender or grinder along with sugar. (How to grind nuts to have not left the oil, taught Larissa(Stall), thanks to her)
It turns out that powder.
First mix the flour, nut-sugar mixture, baking powder.
Then add the eggs and oil.
Chocolate RUB on a grater and add to the dough.
The resulting dough is to close the foil and place in the refrigerator for at least 2 hours. The more the better.
Tins of grease and sprinkle flour(despite the fact that I have silicone molds, I do this operation, because still stick:)). Fill molds halfway, when baking his wife's increase in volume twice.
I have special molds for madeleines, I think they all have, so you can use the molds for muffins.
Preheat the oven to 230 gr. Bake at the temperature of 230 gr. within 4min., then reduce the temperature to 180 gr. and bake for another 5 minutes, Wait until cooled completely before they get it.
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