Makes one 12” madeleine tower, or approx ~40-45 madeleines

ingredients:

• 1 ⅓ cup (310g) unsalted butter (plus extra for brushing the tins)

• 1/2 cup (120g) Táche Barista Original Pistachio Milk

• 1 cup (200g) granulated sugar

• 1 teaspoon kosher salt

• 1 tablespoon vanilla bean paste

• 4 eggs

• 2 ¼ cups (270g) cake flour

• 1 ½ teaspoons baking powder

• 1/2 teaspoon baking soda

• Powdered sugar, for dusting

• 12” styrofoam cone wrapped in clingfilm, toothpicks, and ribbon to assemble

directions:

1. In a saucepan set over medium heat, melt the butter, stirring occasionally. The butter will foam and then subside. Keep cooking until the milk solids at the bottom turn golden brown and it smells nutty and toffee-like, 5–7 minutes total.

2. Remove the pan from the heat to stop the cooking. Pour into a large bowl containing the sugar and salt, then whisk until well combined. Add the Táche Barista Original Pistachio Milk and vanilla bean paste, then whisk in the eggs until fully combined and smooth.

3. Set a sieve over the bowl and add the cake flour, baking powder, and baking soda. Stir lightly to combine, then sift into the bowl. Whisk until smooth, then cover and refrigerate overnight, or up to 24 hours.

4. When ready to bake, preheat the oven to 425°F. Brush your madeleine tray with melted butter, making sure to coat every ridge. Place the tray in the freezer for at least 15 minutes.

5. Use a tablespoon to scoop and drop the batter into each portion of the mold, then place the tray in the oven and reduce the temperature to 375°F.

6. Bake for 11–13 minutes or until they turn golden brown with a pronounced hump. 

7. When they’re done, pull them from the oven and turn out onto a clean dish towel and allow to cool completely. Repeat steps 4-6 until all the batter has been used.

8. When ready to assemble, arrange madeleines into rows of 3, 5, 6, 8, and 9 to prepare for the tower. Dust lightly with powdered sugar.

9. Working from the bottom of a styrofoam cone, attach the first row of 9 madeleines in a neat ring using toothpicks, with the scalloped side facing outward.

10.  Add the remaining rows, finishing with 3 arranged at the top.

11. Dust with more powdered sugar, then secure a ribbon bow to the top with a toothpick.