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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
  • Chef : François
  • Category: Recipe
  • Posted on: Monday July 29, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Delicious Lenôtre’s Pistachio and Raspberry Cakes 








About this recipe

One 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

Tiramisu Macarons


 
Tiramisu Macarons
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

Tiramisu Macarons


 

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

Tiramisu Macarons


 

Don't thank me for it. Instead, thank Lenôtre, the pastry star of this recipe!

Tiramisu Macarons


 
Tiramisu Macarons

Source of the recipe

This is a recipe that I found in Lenôtre's book "Petit Pastries for Tea Time"

To purchase online, see HERE

 
Tiramisu Macarons

The recipe is on page 112

 

Modifications to the original recipe

I modified a few things...
  • Lenôtre makes the jam from scratch, I instead purchased

    Raspberry Jam

    to go faster
  • I modified Lenôtre's original recipe as I wanted a texture that is more of a "moelleux" which is thicker than a muffin)


 

Ingredients

Tiramisu Macarons

For 6 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
or 12 Cakes, 2" (or 5 cm) in diameter
or 1 Big Cake 6.69" (or 6 11/16" or 17 cm) in diameter

 
½ Cup Raspberry Jam (180 grams)

½ Cup Icing Sugar (90 grams)

¾ Cup Almond Flour (70 grams)

⅓ Cup Flour (50 grams)

½ teaspoon Baking Powder (1 gram)

4 Tablespoons Butter (50 grams)

⅓ Cup Pistachio Paste (70 grams). The recipes, are HERE

½ Cup Egg Whites (120 grams)

 Whipped Eggwhites

4 Tablespoons Egg Whites (60 grams)

2 Tablespoons Sugar (30 grams)

 Topping

½ Cup Pistachios (50 grams)

6 Raspberries

 

For 8 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
or 1 Big Cake 7.87" (or 7 7/8" or 20 cm) in diameter

 
¾ Cup Raspberry Jam (240 grams)

½ Cup Icing Sugar (120 grams)

1 Cup Almond Flour (93.3 grams)

½ Cup Flour (66.6 grams)

½ teaspoon Baking Powder (1.3 grams)

⅓ Cup Butter (66.6 grams)

½ Cup Pistachio Paste (93.3 grams). The recipes, are HERE

⅔ Cup Egg Whites (160 grams)

 Whipped Eggwhites

⅓ Cup Egg Whites (80 grams)

3 Tablespoons Sugar (40 grams)

 Topping

½ Cup Pistachios (66.6 grams)

8 Raspberries

 

For 10 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
or 1 Big Cake 8.66" (or 8 21/32" or 22 cm) in diameter

 
1 Cup Raspberry Jam (300 grams)

¾ Cup Icing Sugar (150 grams)

1 ¼ Cup Almond Flour (116.6 grams)

½ Cup Flour (83.3 grams)

½ teaspoon Baking Powder (1.6 grams)

⅓ Cup Butter (83.3 grams)

½ Cup Pistachio Paste (116.6 grams). The recipes, are HERE

¾ Cup Egg Whites (200 grams)

 Whipped Eggwhites

½ Cup Egg Whites (100 grams)

4 Tablespoons Sugar (50 grams)

 Topping

¾ Cup Pistachios (83.3 grams)

10 Raspberries

 

For 12 Cakes, 2.75" (or 2 3/4" or 7 cm) in diameter
or 1 Big Cake 9.44" (or 9 29/64" or 24 cm) in diameter

 
1 Cup Raspberry Jam (360 grams)

1 Cup Icing Sugar (180 grams)

1 ½ Cup Almond Flour (140 grams)

⅔ Cup Flour (100 grams)

½ teaspoon Baking Powder (2 grams)

½ Cup Butter (100 grams)

⅔ Cup Pistachio Paste (140 grams). The recipes, are HERE

1 Cup Egg Whites (240 grams)

 Whipped Eggwhites

½ Cup Egg Whites (120 grams)

¼ Cup Sugar (60 grams)

 Topping

1 Cup Pistachios (100 grams)

12 Raspberries

 

You will need...

Steps

The Raspberry Filling

1. Mix the

Raspberry Jam

(½ Cup or 180 g) in a Cup Food Chopper or with an immersion blender

2.  Place in the freezer

3.  Wait for

1 hour

at least
Tiramisu MacaronsTiramisu MacaronsTiramisu Macarons

The Batter

4.  Dice the

Butter

(4 Tablespoons or 50 g) and let soften at room temperature for

1 hour



5. In a large mixing bowl, mix with a spatula the

Butter

(4 Tablespoons or 50 g) and the

Pistachio Paste

(⅓ Cup or 70 g)

6. Add in (but do not whisk them) the

Egg Whites

(½ Cup or 120 g) and mix
Tiramisu MacaronsTiramisu Macarons


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

Tiramisu Macarons

 
7. Sift above the bowl : the

Icing Sugar

(½ Cup or 90 g), the

Almond Flour

(¾ Cup or 70 g), the

Flour

(⅓ Cup or 50 g) and the

Baking Powder

(½ teaspoon or 1 g)

8. Mix
Tiramisu MacaronsTiramisu MacaronsTiramisu Macarons

The Whipped Egg whites

9. Whisk the

Egg Whites

(4 Tablespoons or 60 g) to soft peak

10. 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)
Tiramisu MacaronsTiramisu MacaronsTiramisu Macarons

Folding the whites

11. We now need to fold the

whipped whites

into the batter

12. Add 1/3 of the

whipped whites

into the bowl

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
Tiramisu MacaronsTiramisu Macarons

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
Tiramisu MacaronsTiramisu Macarons

19. Pour the

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 liquidy

20. Pour the remaining batter to cover the jam. Make sure to stop before the top
Tiramisu MacaronsTiramisu MacaronsTiramisu MacaronsTiramisu Macarons

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

Pistachios

(½ Cup or 50 g) with a Cup Food Chopper (or with a knife)

23. Sprinkle on the batter
Tiramisu MacaronsTiramisu Macarons

Cooling down

24.  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.
Tiramisu Macarons

Baking

25.  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
Tiramisu MacaronsTiramisu MacaronsTiramisu MacaronsTiramisu Macarons

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

Tiramisu Macarons

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

Pistachios

(½ Cup or 50 g)
Tiramisu MacaronsTiramisu Macarons

30. You can top with the

Raspberries

(6)

Result

Place it in the refrigerator for at least

2 hours

before serving

Tiramisu Macarons


 

This is torture...

Tiramisu Macarons


 
The only way to feel better is to bake these cakes and eat them... Bon appétit!
Tiramisu MacaronsTiramisu Macarons

The result and the pix





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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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