UNIGRÁ S.p.A.
Three financier cakes dipped in caramel glaze and crushed pistachios, arranged on marble beside a bowl of caramel.
Martini Master Medium 30-60 min Spreadable creams Pastry

Pistacchio Madleine Recipe

Caravella Gran Pistacchio

Difficulty 3
60 Minutes
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Melted Butter 200g
Caravella Gran Pistacchio 300g
Drops of Green Cocoa Butter Color 2
Sugar 80g
Eggs 200g
Water 60g
Salt 5g
Cake Flour 240g
Baking 6g
White Chocolate Compound 250g
Drops of Green Cocoa Butter Color 2
Caravella Gran Pistacchio 250g
Pistacchio Grains 50g

Method

Madleine

  1. In a pan melt the butter until it turns golden color “noisette” than add the Gran Pistacchio and mix.

  2. In a bowl weight sugar, eggs, water, salt than wisk it in order to dissolve salt and sugar.

  3. Pour together both mixture an than combine gradually the sifted flour with baking.

  4. Pour the mixture in the Madleine molds.

  5. Bake at: 170°C for 10 min.

Crunch Pistacchio Glaze

  1. Melt the white chocolate compound in the microwave, add the green color and Caravella Gran Pistachio.

  2. Stir well to combine the ingredients and add the pistachio grains.

Assembling

  1. Once the madleine are cold deep in the Crunch Pistachio Glaze, decorate with pistachio grains.

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