8-10 Servings

Ingredients: 

• 12 Donsuemor Madeleines (4 per layer, 3 layers total) 
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup pistachio spread
• 1/2 cup finely ground pistachios
• 2 cup dark chocolate chips
• ½ + 1 1/2 cups heavy cream (for pistachio layer, and ganache respectively)
• 1 cup kataifi (shredded phyllo)
• 2 tbsp melted butter (or ghee)
• Optional: pinch of salt

Instructions: 

1. Trim the hump (or “bosse”) from each madeleine so they sit flat. Line an 8 × 4-inch loaf pan with parchment paper, then arrange 4 madeleines in an even layer on the bottom.
2. Heat 1 ½ cups heavy cream until hot but not boiling. Pour over the dark chocolate chips and let sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly.
3. Pour half of the chocolate ganache over the madeleines and spread evenly. Refrigerate for a few minutes while preparing the pistachio layer.
4. In a bowl, heat the remaining ½ cup cream, then stir in the sugar and vanilla. Fold in the pistachio spread, finely ground pistachios and kataifi until smooth and creamy.
5. Arrange a second layer of 4 madeleines over the chocolate ganache, then pour and spread the pistachio mixture evenly over top. Finish with a final layer of 4 madeleines.
6. Pour the remaining chocolate ganache over the top layer and spread evenly. Sprinkle with chopped pistachios, then refrigerate for 2–3 hours, or until fully set.