Pistachio madeleines (Madeleines a la pistache) from Bouchon Bakery (page 95) by Thomas Keller and Sebastien Rouxel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 16, 2022

    I used Fiddyment Farms 100% pistachio paste which isn't bright green, but we were fine with the more subdued color. With 22g batter per madeleine, the portion size was perfect; batter wasn't smooth initially but spread in the oven. Baking time was 10 min. The texture was slightly heavier than usual, probably due to the paste, and there were some holes in the surface. Pistachio flavor was noticeable but not super strong, which again could be due to the brand of paste.

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