Your Cart is Empty

Madeleine with rose, pistachio and white chocolate

Recette de madeleine à la rose, pistache et chocolat blanc

By Caroline Plouffe | Photo et Stylism: Caroline Plouffe

PREPARATION: 30 minutes | REST TIME: 30 min | YIELD : 20-30 servings


  • 2 sachets (6g of loose tea) of Rose herbal tea from FloralTea
  • 30 g shelled pistachios. Grilled. Chopped
  • 200 g white chocolate
  • zest of 1 lemon
  • 3 eggs
  • 150 g of sugar
  • 200 g of flour
  • 8 g baking powder
  • 150 g of melted butter
  • 1/4 cup of milk


  1. Preheat the oven to 400 ° F / 200 ° C.

  2. Melt the butter in a small saucepan over low heat. Let cool.

  3. Bring the milk to a boil in a small saucepan. Infuse 1 sachet of herbal tea in hot milk for 7 minutes. Refrigerate.

  4. Mix the eggs and sugar with a whisk until the mixture whitens and forms a ribbon. Add the lemon zest.

  5. Add 3/4 of the flavored milk. Mix well. Add the flour and baking powder. Mix well.

  6. Drizzle the butter over the preparation and the rest of the milk. Mix and let stand in the fridge for 30 minutes.

  7. Fill the Madeleines molds 3/4 full and bake (?) Or until the Madeleines are lightly golden.

  8. Unmould immediately and let cool completely.


  • Melt the chocolate in a double boiler and soak the madeleines (to taste).
  • Place the chocolate covered madeleines on parchment paper in a baking sheet.
  • Crumble the contents of 1 sachet of rose tea.
  • Decorate the madeleines with small pieces of chopped pistachios and rose tea.
  • Chill in the fridge for a few minutes to allow the chocolate to cool and then store at room temperature.

NOTE Silicone Madeleine molds are preferable, if you do not have one, please butter and flour the mold well before adding the preparation.

Madeleines are best the same day but will keep for a few days in a tightly closed container.

To obtain the Rose herbal tea blend from FloralTea, click HERE


«The Rose herbal tea from FloralTea is the one that first made me fall in love with this Quebec artisan company. Indeed, the small rosebuds (Damascus and organic) made my eye between 2 kiosks of an outdoor summer market. After this meeting where I admit to having been seduced at first glance, it is the natural color of the infusion that made me succumb. PINK. Perfectly pink.

Since the rose is a love party classic and I love the classics, I've paired it with its best friend (chocolate) in an irresistible recipe. So for you, this month, Madeleine with rose, pistachio and white chocolate. For a perfect marriage (of flavors), of course, accompany it with a succulent rose tea!

Living on love, flour and fresh (rose) water ... One Madeleine at a time.


Happy Valentine's Day! »


Caroline Plouffe

Raised in the countryside, Caroline grew up learning about the benefits and respect for nature. After working in the kitchens alongside the great chefs of several Montreal restaurants, she passionately pursues her training as a self-taught chef in the Laurentians where she rediscovers the fields, the forest and the art of pastry making. The vast wooded expanses of this region give it a new inspiration: cooking with edible flowers. His creative nature, his curiosity and his 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 has fun transforming her current harvests into gastronomic works of art, to the delight of his guests. SakuraCake's unique, natural and local creations are his signature.

Leave a comment