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I love these chocolate madeleines - they are soft/moist and give plenty of chocolate flavour. Try making them and you’ll love it!
▶Chocolate Madeleines◀
Quantity: For 6 madeleines (my Korean madeleine pan has deeper cavities so the quantity that I’ve given may give more than 6 madeleines for your pan)
Egg 40g
Milk 5g
Honey 5g
Sugar 37g
Salt 0.3g
Cake Flour 41g
Cocoa Powder 9g
Baking Powder 1.5g
Butter 50g
① Melt butter in advance.
② Add egg/milk/honey/sugar/salt into a bowl and mix well.
③ Sift in the cocoa powder/baking powder and mix well.
④ Add in melted butter (40~50°C)
⑤ Bake at 180 °C for 8~10mins (pre-heat 200 °C) Baking time is rather short for madeleines so you 1 minute of extra baking time makes quite a bit of difference so you need to adjust your oven accordingly.
When the madeleine is completely cooled down then you can apply the chocolate coating (watch the video). I’ve had feedback regarding the madeleine not coming off and the reasons are:
a) You need to use either coating chocolate (for example: I use Pate a Glacer Brune, Cacao Barry) or tempered couverture chocolate
b) Your pan needs to be a non-stick madeleine pan (teflon coated). Most madeleine pans these days are Teflon coated but not all of them are.
c) You need to keep it in the fridge/freezer long enough for the chocolate to set completely.
Storage: Can store in an air-tight container at room temp. for up to 3~4 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
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/ @hanbitcho
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
/ sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
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#madeleine #madeleines #sugarlane #조한빛 #슈가레인
30 сен 2024
