Madeleine with rose, pistachio and white chocolate
Updated: Jan 30
PREPARATION: 30 minutes | COOLING: 30 minutes | YIELD: 20 to 30
2 sachets (6g loose) of Rose herbal tea
30 g shelled pistachio, toasted and chopped.
200 g white chocolate
zest of 1 lemon
150 g sugar
200 g flour
8 g baking powder
150 g butter
1/4 t. milk
Preheat oven at 400 °F/200 °C
Melt butter in a small pan at low heat. Let cool off.
Bring the milk to a boil in a small pan. Remove from heat and infuse 1 sachet of tisane in the hot milk for 7 minutes. Refrigerate.
Mix the eggs and sugar with a whisk until the preparation whitens and forms a ribbon. Add the lemon zest.
Add 3/4 of the infused milk. Mix well. Add the flour and the baking powder. Mix well.
Drizzle butter over the preparation. Add milk remaining. Mix and cool down in the fridge for 30 minutes.
Fill the Madeleine molds 3/4 full and bake in the oven until slightly golden.
Unmold immediately and let cool off completely.
Melt the chocolate in a bain-marie and dip in the madeleines ( to taste).
Place the chocolate covered madeleines on a baking sheet.
Crumble the content of 1 Rose tea sachet into edible chunks.
Cover the madeleines with pieces of chopped pistachios and the rose tea blend.
Cool madeleines in the fridge for a few minutes and then store at room temperature.
Silicone madeleine molds are preferable. If you don't have any, butter and flour well your mold before pooring in the preparation.
Madeleines are at their best the same day but will keep well for a few days if stored in a air-tight container.
To purchase FloralTea's Rose herbal tea, click HERE
« FloralTea’s Rose herbal tea is the blend that first made me fall for this local artisan business. Indeed, the little rosebuds (from organic Damask rose) casted a spell on me between 2 stands of a summer market. After this first encounter where I admit I was seduced at first sight, it is the natural color of the infusion which made me succumb. PINK. A perfect pink.
Since rose flower is a classic of the Celebration of Love and that I love classics, I coupled it to its best friend (chocolate) in an irresistible recipe. So for you this month, Madeleine with rose, pistachio and white chocolate. For a perfect match (of flavors), enjoy it of course with a hot cup of succulent rose tea!
Living on love, flour and fresh (rose) water … One Madeleine at the time.
Happy Valentine’s Day ! »
Raised in the countryside, Caroline grew up learning about the benefits and respect for nature. After working in the kitchen alongside great Chefs from several restaurants in Montreal, she pursues her training with passion as a self-taught chef in the Laurentians where she rediscovers the fields, the forest and the art of pastry. The vast wooded areas of this region give her a new inspiration: cooking with edible flowers. Her creative nature, her curiosity and her child's heart do the rest! After a long walk in the woods and a responsible harvest of wild plants, the magic takes place in the kitchen of this culinary artist who likes to transform her harvests of the moment into gastronomic works of art, for the greatest pleasure of her guests. The unique, natural and local creations of SakuraCake are her signature.