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Lenôtre’s Pistachio Raspberry Cakes
2019-07-29
- This Recipe
- Chef: Lenôtre
- Cuisine: French Cuisine
- Course: Dessert, Cookies
- Difficulty: Intermediate
- Category: Course
- Servings: 6
- Preparation Time: 30 Minutes
- Cooking Time: 20 Minutes
- Readiness Time: 2 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Monday July 29, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Raspberry jam, Raspberries, Pistachio paste, Pistachios,
- Staples
- Pays Basque, Saint-Jean De Luz
- Print This Recipe
-
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La version Française se trouve ICI |
Delicious Lenôtre’s Pistachio and Raspberry Cakes Don't forget to share your photos once you tried this recipe! HERE |
About this recipeOne my favorite places on this planet (after Hawaii of course) is Saint-Jean de Luz, on the west coast of France, in beautiful Basque Country |
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And here, I am showing you one of my favorite desserts that I taste every time I visit the region |
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 | To see my post about Saint-Jean de Luz, click HERE |
And I am showing you here an excellent and tasty little cake, the "Moelleux", a pistachio cake with a raspberry jam insert |
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So, being such a wonderful person with the rest of the human kind who has been waiting anxiously for this recipe, I decided to show you the step by step instructions, along with all the little secrets to perfect these tasty cakes, called "moelleux" in France |
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Don't thank me for it. Instead, thank Lenôtre, the pastry star of this recipe! |
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 | Source of the recipeThis is a recipe that I found in Lenôtre's book "Petit Pastries for Tea Time"To purchase online, see HERE |
 | The recipe is on page 112 |
Modifications to the original recipeI modified a few things...
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Ingredients
 | For 6 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
For 8 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
For 10 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
For 12 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter |
You will need...
Steps
The Raspberry Filling |
1. Mix the
2.
Place in the freezer
3.
Wait for
Raspberry Jam
(½ Cup or 180 g) in a Cup Food Chopper or with an immersion blender2.
Place in the freezer3.
Wait for 1 hour
at least
The Batter |
4. Dice the
5. In a large mixing bowl, mix with a spatula the
6. Add in (but do not whisk them) the
Dice the Butter
(4 Tablespoons or 50 g) and let soften at room temperature for1 hour
5. In a large mixing bowl, mix with a spatula the
Butter
(4 Tablespoons or 50 g) and thePistachio Paste
(⅓ Cup or 70 g)6. Add in (but do not whisk them) the
Egg Whites
(½ Cup or 120 g) and mix
The Pistachio Paste |
You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself
I am showing you a few recipes HERE
I am showing you a few recipes HERE
All recipes of Pistachio Pastes   All the Recipes of Pistachio Pastes are HERE |
7. Sift above the bowl : the
8. Mix
Icing Sugar
(½ Cup or 90 g), theAlmond Flour
(¾ Cup or 70 g), theFlour
(⅓ Cup or 50 g) and theBaking Powder
(½ teaspoon or 1 g)8. Mix
The Whipped Egg whites |
9. Whisk the
10. Beat on high until firm peaks start to form, then add in the
Egg Whites
(4 Tablespoons or 60 g) to soft peak10. Beat on high until firm peaks start to form, then add in the
Sugar
(2 Tablespoons or 30 g) and keep whisking (the sugar holds them together)
Folding the whites |
11. We now need to fold the
12. Add 1/3 of the
13. With a wire whip, fold, by gently turning the whisk to incorporate the whites
14.
Do NOT whisk ! Whisking would break the whipped whites
15. Repeat twice with the remaining thirds of the whites
whipped whites
into the batter12. Add 1/3 of the
whipped whites
into the bowl13. With a wire whip, fold, by gently turning the whisk to incorporate the whites
14.
Do NOT whisk ! Whisking would break the whipped whites15. Repeat twice with the remaining thirds of the whites
Mise en moule |
16. For the molds, I am using silicone molds, 2.75" (or 2 3/4" or 7 cm) in diameter. To purchase online, see HERE
17. Pour one half of the batter in the muffin molds
18. You may use a Pastry Bag, a spoon, or a measuring cup with spout
17. Pour one half of the batter in the muffin molds
18. You may use a Pastry Bag, a spoon, or a measuring cup with spout
19. Pour the
20. Pour the remaining batter to cover the jam. Make sure to stop before the top
Raspberry Jam
(½ Cup or 180 g). If you had placed it in the freezer (as I mentioned), the jam is easier to place, otherwise it may be too liquidy20. Pour the remaining batter to cover the jam. Make sure to stop before the top
Pistachios Bits |
21. You may add pistachio bits before baking. Pros: they will stick to the batter. Cons: They may overbake and get too dark. (I prefer adding those after baking).
22. Mince
23. Sprinkle on the batter
22. Mince
Pistachios
(½ Cup or 50 g) with a Cup Food Chopper (or with a knife)23. Sprinkle on the batter
Cooling down |
24. Important : Cover with plastic wrap and place it in the refrigerator for at least
Important : Cover with plastic wrap and place it in the refrigerator for at least 30 minutes
. This step is important, as the batter continues to absorb the flour. As a result, the cakes will bake better, trust me.
Baking |
25. 
Bake in preheated oven at 320 °F / 160 °C for
26.
To check whether the cakes are fully baked, put a knife into a cake and if it comes out clean they are cooked
Bake in preheated oven at 320 °F / 160 °C for 20/30 minutes
26.
To check whether the cakes are fully baked, put a knife into a cake and if it comes out clean they are cooked
Topping |
27. If you had decided to add the pistachio bits before baking, they may be too dark, and you may want to sprinkle some
Icing Sugar
28. If you had not added pistachio bits yet, you may want to add them now. With a pastry brush, brush the cakes with jam or syrup (this will be our glue)
29. Then, cover with the chopped
29. Then, cover with the chopped
Pistachios
(½ Cup or 50 g)
30. You can top with the
Raspberries
(6)Result Place it in the refrigerator for at least 2 hours before serving |
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This is torture... |
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The only way to feel better is to bake these cakes and eat them... Bon appétit!
The result and the pix
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Share Your Photos
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½ Cup Raspberry Jam (180 g)
½ Cup Icing Sugar (90 g)
¾ Cup Almond Flour (70 g)
⅓ Cup Flour (50 g)
½ teaspoon Baking Powder (1 g)
4 Tablespoons Butter (50 g)
⅓ Cup Pistachio Paste (70 g)
½ Cup Egg Whites (120 g)
4 Tablespoons Egg Whites (60 g)
2 Tablespoons Sugar (30 g)
½ Cup Pistachios (50 g)
6 Raspberries
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