100% Chocolate Madeleine | with chocolate ganache & chocolate coating
Вставка
- Опубліковано 10 лип 2024
- This madeleine is legit 100% chocolate - can't get more chocoateyyyyy!
0:00 Intro
0:32 Ingredients
1:12 Let's Start
3:42 Dark Ganache
5:59 Chocolate Coating
▶Korean Silicone Coated Madeleine Pan◀
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
▶Chocolate Madeleines◀
Quantity: For 12 madeleines (my Korean madeleine pan has deeper cavities so the quantity that I’ve given will probably yield more than 12 madeleines for your pan)
Whole Eggs 88g
Milk 11g
Honey 11g
Sugar 81g
Salt 0.3g
Cake Flour 90g
Cocoa Powder 20g
Baking Powder 3.3g
Butter 111g
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 1 minute of extra baking time makes quite a bit of difference so you need to adjust your baking time accordingly.
▶Chocolate Ganache◀
Dark Couverture Chocolate 50g
Heavy Cream 50g
▶Chocolate Coating◀
Use compound/coating chocolate. Do not use couverture chocolate - your madeleines will stick to the pan. (Any teflon or silicon coated pans would work. Non-coated pans will not work)
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★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Madeleine/Financier/Baton Pans:
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: amzn.to/3olzHJK
Perforated Silicone Mat (Mesh): amzn.to/3ollr3W
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK)
Stainless Steel Whisk: amzn.to/43ca8JV
Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: Not the same levelling bar as mine but closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
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★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
★Online Courses★
hanbitcho.com/
#chocolatemadeleine #hanbitcho #sugarlane - Навчання та стиль
Love your videos. You rock man. Every recipe comes out perfect
Glad you like them!
Please don’t stop making videos! You are amazing, thank you for your PERFECT videos! 🤍
thank you!
Thank you so much for this! The list of equipment in the description is a lifesaver as I’ve been struggling to find the appropriate equipments
thanks!
Great Chocolate Madeleine recipe and a amazing Chef. Thanks Chef Hanbit.🤤😋👍
Thank you 😋
Can't wait to try this😋 Thank you chef.
My pleasure 😊
It looks delicious, thank you for sharing
Most welcome 😊
This has got to be the best video on making Madeline's. Thank you for a great video❤
thanks!
Stunning!!!
Thank you! Cheers!
Always so wonderful to watch your videos and best of all have learned from them if recipes are followed they always turn out spectacular please keep doing videos 😊
Thanks so much 😊
I love your videos. You are so talented!!!!!
Thank you so much!
I love watching your videos. Its simple and relaxing☺️ thank you Chef Hambit💐
My pleasure 😊
It looks delicious. I will try it. Tks Chef!!
My pleasure 😊
Thank you master Hanbit, this is a great recipe, and a thorough and clear tutorial. Thank you for sharing and teaching and making it into such a great video. I'm definitely going to try it someday and make some delicious chocolate madeleine for my colleagues.
Glad it was helpful!
Hi Hanbit, I watched your video a year ago and it has been always my saviour in my baking…Thank you so very much🙏❣️
I have made so much pastry, but never Madeleine. I will definitely try soon. Thanks for tutoring ! 👨🍳
My pleasure 😊
You are amazing chef❤
Thanks a lot 😊
It's a French pastry but you've done it so well, never seen such a beautiful madeleine 😂 you've done a good job!
Wow, thank you!
🤩Thanks a lot Chef for the delicious récipe👌👍👏.
My pleasure 😊
i just tried this amazing recipe, even though my molds aren't that deep, they turned out really good and so flavorful. thank you for the recipe chef!
nice!
Can't wait to try ....
Hope you enjoy
I always follow your recipes and it turns out really delicious. Thank you so much for explaining it thoroughly
I am living in korea for 2 years now and I always wanted to make salted bread, hopefully you'll make soon ..😊
My pleasure 😊
Wow looking so delicious 🤤😋
Thank you 😋
Hope you are well! Been missing for your video updates!!!
All good
Every video it's a master class
thanks!
Yay.. happy to see chef update ❤❤❤
Hope you enjoy
@@HanbitCho I am Chef.. thank you very much for staying healthy. We happy to see you updated.
I made them today,they are very yammy 😋,thank you for the recipe 😊
Great 👍
I got the best results of Madeleine after so many attempts with so many different recipes thank you so much for sharing with us your honest recipes ❤😊
My pleasure 😊
Very nice recipie Hanbit! They looks amazing! Have a nice day! 👍👏🍫🍫🍫
Thank you so much 😊
@@HanbitCho Thanks! 🙂🙂🙂
Супер, Шеф! Спасибо большое за отличный рецепт !👍👍 Great, Chief! Thank you very much for the great recipe!👍👍
thanks!
한빛 쉐프님!
수고 많았어요!👍
감사합니다!
My favorite pastry chef ❤
Good choice!
Going to try this weekend👍❤
Have fun!
Omg u are back ❤
yeah!
Look awesome best chef ever 🌹
Thank you so much
Parfait chef 😊
thanks.
Hello Chef Hanbit, love your videos. Can you make a video on how you make ice-creams/gelato/sorbets? Always a treat watching your detailed videos and explanations.
nice
Happy new year hAnbit
happy new year!
Lovely ❤❤❤❤❤
thanks!
This looks gorgeous me and the kids will have some of these done soon enough i can say right now they will not last long in my house
nice!!
Отличный результат.Спасибо за урок.
WOW Fantastic thanks
Most welcome
Looks so delicious 😋😋😋😍😍😍
Thank you 😋
I liked so much😊
nice!
Hey Hanbit! Thank you so much for this video. I have lots of respect for you for sharing so many insights and the way you present those recipes in general. For some weird reason I stopped seeing your videos in my feed for the last year or so and kind of forgot about this channel. I'm a bit pissed at the way youtube curates content - but at least I have a lot to catch up on!
thanks!
Hanbit, please give us a signature chocolate birthday cake for family birthdays..I'm dying for a wow birthday cake for family birthdays.
Pretty please ❤
yeah
شكرا على الوصفات الجميله
thanks
Oh my god. This such a great help. Can you also make butterscotch as well? Thanks!
sure.
I already bought Korean Madeleine, its heavy same with the price 😂 but its very worthed. And i already rebake from video Cofficture (when you do collabs with them). The result its very delicious. Thank you Chef for your kindness to introducing great recipes.
nice!!!
terimakasih oppa hanbit.. sepertinya mudah dan saya akan mencobanya
thank you.
A matcha madeleine recipe next please! ❤
okie
Thanks for sharing Hanbit! You didn’t mention this in your video but briefly did in your ig post, will couverture chocolate coating work on this pan since it’s silicone coated like you said? Prefer couverture as it tastes better.
Also, can we wash the pan with detergent? Does it wear off the coating? I alr washed mine with detergent. Soft scrub tho.
really difficult.
Im celebrating diwali in 10 days..and this would be on my dessert table ❤
nice!
Waooooh it looks so yummmmy tasty and just st awesome revipe🎉🎉🎉🎉❤🎉🎉🎉🎉🎉
thanks!
@@HanbitCho my pleasure
Id love you to make some kind of a things you need to know video :D
cool
Hello Chef! Thank you for your time and kindness, your Channel is going to grow up very fast, love all your explanations.
Please, if you consider it, could you teach us how to make chocolate Castella cake and chocolate cheesecake? Thank you, have a wonderful day❤
Thank you, I will
Thanks For the recipe, May I know if 111g butter is for the weight of “after melted” or “before melted”? Thanks so much
yeah its after melted.
Perfeitos. Gostaria muito que tivesse tradução português. Mas irei tentar fazer. Perfeito. ❤
thanks!
Hello chef
Why we add butter at about 50 degrees in to the batter?
hello!
You're my favorite chef to watch ,Plz make more videos frequently .😢 Love From Pakistan 🇵🇰
sure
Requesting
Pandan coconut madeleine
And raspberry white chocolate madeleines please!
Made the chocolate one today ❤
sure!
Omg i just stumbled over this gem
thanks.
Thank you! I wonder where to get the Korean madeleine pan?
yes in the description
❤ your video presentation hasameda! Pro standard.
Thanks! 😃
Chef, I bought the same frying pan and it has arrived. I would like to ask you how much batter should I put in each slot?🎉
just fill it up to 80%
Hi Hanbit, may I know if your “Sugar Lane’s cafe dessert class “ book is available in English now ?
oh i'm afraid not....sorry
Buongiorno chef ! Io ho degli stampi di Madeleine ma non sono come il tuo .. dove lo posdo trovare qui in Italia? Ricetta favolosa 😍😍👏👏
hello!
Senang melihat anda kembali lagi .resep y bagus
thanks.
OMG!!! The cookies look irresistible! I am going to give it a try on the weekend! Thank you for the video ❤
You are so welcome!
Спасибо за рецепт ! А разве не надо шоколад темперировать перед покрытием Мадленов ?
hello!
❤❤❤❤❤❤
thanks!
hello chef, can you explain why do we have to put the butter at 50-60c degree? thank you
hello!
Chef do you have recipe of sponge microwave? Thank you
yep
"I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory--this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me, it was myself. I had ceased now to feel mediocre, accidental, mortal."
hello!
Hiya!@@HanbitCho
Question! Doesn’t time affect drastically the experience of eating affect a fresh out of the oven madelein vs a cold one?
yes
HI Chef Cho, is your oven fan on or off when you bake.?merci
fan on
At first I thought you tempered the chocolate to get that beautiful shine, but you didn't? Does the temperature of the chocolate matter?
And do you get the same results with any silicone coated pan?
Sorry for so many questions 😅 but it's really interesting.
yes pls take a look at the video!
Hi I am planning to make just the madeleine and the ganache part. Is it ok if I don’t store them in the fridge after it is done?
well for ganache you need to.
How to prepare the chocolate coating? How much chocolate to use? Just meet the chocolate by itself? Need to add anything?
oh just melt it.
Thank you for taking some time out of your busy schedule to upload another amazing recipe for us!! This looks delicious 😋😋
My pleasure 😊
Hello, I only have AP flour, is cake flour absolutely necessary for this recipe? Also I don’t have baking powder, what happens if I omit it? Or can I use a substitute? What would you recommend? Thanks
AP works fine.
Hello chef
is your book out in english yet? I would like to have something to reference when I'm baking your recipes. I have made the chocolate genoise and the lemon bars and they are brilliant! I can't wait to bake more of your recipes, thankyou for sharing
oh i'm afraid not.
Well, chef you should make an English Recipe Book. Many here would definitely be buying it.
I see, so the secret is at the madeleine mold/pan for that perfect shiny look coating... I was using the regular madeleine pan, and even brushed it with cocoa butter but the chocolate coating and madeleine was sticking to the damn mold lol, quite frustrating... thanks chef for the video!!!
yep
안녕하세요 Hanbit, I like your videos and was following you to bake cakes, like Genoise. Could you please put the amount of every ingredient on the screen? It will be easier for us to practice.
Ah in the description.
Is compound chocolate like the chocolate bars I get from the grocery stores and just melt them in the microwave? Also, does it matter what percentage of cocoa it contains? I live in Canada so I'm not sure what compound chocolate is😅
Oh they are meant to be similar but not quite sure.
Olá , onde consigo achar essa forma de chocolate ? Você falou que ela é de silicone por dentro ? Achei muito interessante será que consigo achar na Amazon ou AliExpress obrigada
ola!
Do I have to put honey? If I can replace it, what should I use instead?
right.
Hello Chef! How many grams did you put on chocolate coating for each mold?
it depends on the mould!!
Hi chef! I wanna ask is it better for the batter to be on room temp or cold ? What do you thick which is better chef?
Better to be cold
just room temp is fine.
Hi chef how to make thai milk iced coffee
Will try
Thank you so much 😊😊😊
recipe is delicious, but when demolding after 10 minutes in the freezer, the madeleines break and the coating is stuck on the mould. I use the mould from this video. Any idea how I can fix this?
yes pls follow the instructions
Hello chef please make red velvet Madeline..
oh okie
What kind brands chocolate for coating ? Cause my stuck on the mold 😂
yeah i use any coating chocolate.
chef, is it ok to use deck oven ?
Yes indeed
😊👌👌👌
thanks!
What brand of compound chocolate would you recommend?
any brand works well!
@@HanbitCho alright thank u 😊
Just came through ur vdo.. Any replacement for egg??
hmm
Hi hanbit. I have been wondering if you have quit already. Thank you for this recipe
thanks!
Any egg substitute for vegetarian ❤
oh...not sure..
Reason of using warm butter ?
it's just the way it is!
What is the name of coating chocolate ? Which brand ?
any brand would work. even cheap ones work well. u need the right pan.
what brand of coating chocolate is used?
any brand would work.
It's too hard to find right coating chocolate !! Please just tell us exact brand name that u use