Ingredients
SwissBake® Crème Cake Base Mix 1000 GMS
Fresh Eggs 350 gm
WATER 225 gm
Vegetable Oil 300 gm
GARNISN
Melted Dark Chocolate 200 gm
Pistachios As required
Method
In a planetary mixer with a paddle attachment, mix the cake base, water, and eggs at slow speed for 3 minutes. Scrape down, add oil, mix for 1 minute on slow, then 5 minutes on medium until smooth.
Bake at 160°C–180°C for 11–13 minutes. Cut into wedges when slightly warm.
Preheat oven to 170°C. Grease a madeleine mold, pipe batter into cavities (¾ full), and bake for 10–12 minutes until golden and springy. Cool in the mold for 5 minutes, then transfer to a wire rack.
Dip cooled madeleines halfway in melted chocolate, let excess drip, and place on a parchment-lined tray. Sprinkle with chopped pistachios.
Let the chocolate set at room temperature or refrigerate briefly.
Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for a few minutes to speed up the process.
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