Perfect Classic Madeleine recipe | with a note of vanilla
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- Опубліковано 17 сер 2021
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Madeleines are classic. We all love them! I’m sharing my recipe of a perfect classic madeleine with a note of vanilla - if you don’t have vanilla powder you can leave it out!
▶Vanilla Madleines◀
All ingredients need to be at room temp (20°C) apart from the melted butter.
Quantity: 6 Madeleines
Eggs 42g
Milk 6g
Salt 0.4g
Vanilla Powder 1g
Sugar 40g
Honey 5g
Cake Flour 45g
Baking Powder 1.5g
Melted Butter 53g
*Vanilla powder: You can make vanilla powder by drying out used vanilla beans and grinding them into powder. I will upload another video separately that covers this. If you don't have vanilla powder, you can scrape vanilla seeds and use them (if using vanilla seeds, then reduce the quantity to half)
① Add the eggs, milk, salt, vanilla powder, sugar, honey into a bowl and whisk.
② Sift in the cake flour & baking powder and mix
③ Add in the melted butter (40~50°C) and mix until you get a homogenous batter.
④ Pipe it into the madeleine pan.
⑤ Bake at 180°C for 9~10mins (Pre-heat to 200°C)
How to store: Store in air-tight container and store at room temp up to 4~5 days.
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#madeleine #madeleines #sugarlane #조한빛 #슈가레인
Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!
Was about to do a follow along lemon tart :(. Looking forward to them.
@@irfokun yep! at this speed I'll be able to upload it by tomorrow!
다시 볼 수 있는거죠..? 힘내세요!!!!
Sorry not related to this video but did you plan a tutorial about roll cake for Christmas ?
What kind of milk did you used?
I made this recipe and the chocolate one today. Both classic and chocolate madeleines are very delicious and easy to make. I don't have a madeleine pan, so I used my 7-cm tart molds instead and increased the baking time. They came out great. Thanks a lot to Hanbit for sharing the excellent recipes and tips to make my first-time madeleines a big success.
Sounds great!
I just did it today and I really love it!
Easy, delicious, not too much time for prepare and bake.
ok nice!
As always, I love watching your videos!!
Thank you so much!
I think I've found a new channel to distract myself with during lockdown. And more reasons for South Korea to be added to my post-pandemic travel bucket list. 감사합니다!
Welcome aboard!
I just made some madeleines using this recipe and the results were glorious! Thank you so much for the videos. As a novice baker, I truly am learning so much!
Glad to hear!
You are amazing as always. Your beautiful wife is so so blessed to have such a talented pastry chef to whip up fantastic dessert whenever. 💕
Thank you so much
Thank you very much!! Love this recipe so much. I've recooked this recipe, following the instructions. So delicious. Waiting for the next videos.
My pleasure 😊
너무 쉽고 설거지 쉽게 계량이 나누어져서 재미있게 만들었어요! 초코랑 바닐라 둘다 했는데 너무너무 맛있어서 집에 있는 유자청으로도 꿀대신 넣어서 만들었는데 어른들이 너무너무 좋아해주셨어요^^ thanks for sharing your lovely recipes🥰
ㅎㅎ 감사합니다!
I really like Madeleine especially vanilla Madeleine. Thanks Hanbit Chef!!
You are so welcome!
I made this today & am blown away at how easy it was to make and most importantly they were so delicious. I love it so much. Thanks Chef 💖
Glad you liked it!!
마들렌의정석~딱요거예요.
요즘동영상보면서따라해보고..혼자감탄하고맛에감탄하고..ㅎㅎ 젊은아이들말로존맛탱입니당..감사해요
ㅎㅎ넹~
Your channel is so useful. Love your videos
Happy to hear that!
I’ve just baked them and my family loves it so much. Thanks again. Looking forward to try out other recipes in your channel. 😉
Glad you like them!
Thankyou Hanbit for sharing. I tried the recipe! It’s so good. Cheers from Singapore 😊
My pleasure 😊
This recipe is fantastic! When I made it a second time I added a few drops of orange blossom, and the mix of both vanilla and orange blossom is just sublime! Thanks!
Sounds great!
love seeing the madeleines rising in the oven!
lol
LOVE IT LOVE IT LOVE IT GONNA RECOOK THIS THX CHEF
thanks!
Hello chef, thank you so much for the recipe❤️❤️❤️ i tried making this today and turns out amaaaaazziinggg!!! It’s my first time make madeleine ✨
My pleasure 😊
Tried this today and it was good. Easy recipe with success.
Great 👍
Love this recipe Hanbit! I made it for a dinner party dessert and it was a hit! Hope to visit sugarlane in seoul when we travel there in dec!
Wonderful!
I just made this recipe! It turns out so freakin good, not dry and fluffy. But I rest it in fridge for an hour before bake.
Thank you!!!!!!
Sounds great!
Can you let me know what's the texture like after it's cooled down? Still soft or dense?
@@tweewin soft!
@@sinsyee thanks! You just convinced me to try it out. I'm obsessed over his video tutorials. Professionally made, explained, and super easy to understand for pro-bakers and newbies alike. ❤
Magnifique bravo chef parfaite explication c’est top merci😘
thanks!
Thank you.
Mum n 2 kids just finished them under 10min 😄😄!!
That's how good n nice this recipe is.
I made 2x recipe. 12 pieces jst gone so quick..😄😄
My pleasure 😊
Woww one of my favourite dish with my new favourite chef
Hope you enjoy
I made your recipe yesterday and i use vanilla pod in it 😋 it’s soooo good thank you chef ❤️🩹🙏🏼
nice!
thanks for that great recipe 👍
My pleasure 😊
Thank you for this recipe! I had already tried 7 other recipes from other western chefs, and nothing works out well as leftover. I'm am hunting for a soft madeleine that stays soft a room temperature, like the ones you can buy in store. Excited to see you have this one! Will try soon.
ok!
Thank you so much for explaining vanilla power I did not know what this was Now do😊
No problem 😊
Thank you for this recipe!
Btw can you use regular all purpose flour or cake flour is essential?
yeah it works.
I love it ❤️
thanks
Rooting for you Hanbit!
Thank you!
Looks delicious
Thank you 😋
Hello! I've been enjoying your content very much. Do you think you could do a video explaining the kinds of flours you use and what are the differences between them. Thank you for sharing all your knowledge with us 😊✨
Sure thing!
Great recipe and easy to make, I've failed to make it before with other recipes online but your explanation are so clear and easy to follow, I've made my Madeleine cake successfully and it tastes so good😋
Thank you Chef Hanbit 😘
My pleasure 😊
@NK Wong Can you let me know what's the texture like after it's cooled down? Still soft or dense?
@@tweewin still soft 😋
@@nkwong874 thank you! I tried 7 other recipes from western chefs and all weren't good when it's cooled. I love the ones they sell at Sam's Club, so soft and yummy even at room temperature. Been hunting for something like that.
Very excited to try this recipe this week! 🤓😁
I made this recipe and it turned out delicious 😋
Great 👍
This recipes is good and easy to follow. Thks for your teaching and guidance Hanbit! Kamsahamida
Glad you like them!
Awesome content Chef 😍
great!
I tried this recipe but used all purpose flour instead so I think that's why it didn't rise as much as yours did. But the recipe is great. Glad that I can skip the 1-hour flour sitting as in other recipes :D Please keep sharing more recipes!!!
yep. there's more gluten in all purpose flour. it's heavy. you can add just a bit more baking powder - but it will do only a bit of magic.
Cheer you up 🍋🍋🍋 Very Yummy 🤤
Thank you 😋
Nice video and delious madeleine
thanks!
Chef Hanbit, is it ok to replace the 6g milk with coffee or fruit juice for variation without compromising the texture of the madeleine? I want to make a Cold Brew Coffee Vanilla version of your recipe but am clueless on how to tackle this.
Thank you so much for taking the time to respond to most of your viewer’s questions and comments! It’s amazing that while doing a massive job re-uploading the videos, you still find the time and put in all your effort to reply to comments and answer questions! 💕
oh the thing is - whatever flavour you put in needs to be super concentrated and it's impossible with just normal coffee or fruit juice. You can buy coffee flavour from Sainte Lucie brand which is super concentrated and I guess you can use that but even then, I would put in instant coffee (powder) instead. So the quick answer would be "nope it wouldn't work".
@@HanbitCho thank you for your reply!!
@hanbit cho I initially measured 53g of solid butter and melt on the saucepan. However, after melting my butter the weight became 50g. I wonder for melted butter, the weight 53g is after melted or before melted
unless you evaporated it, it should be the same.
Hello, Iam using same owen as you do , i wated ask which setting are you using for fan . Is it 1 or 2 fan intensity ?
Thank you for your reply:) Big fan from Slovakia 🇸🇰
i always use fan 2
안녕하세요! 방금 이 레시피와 올려주신 초콜릿 마들렌 레시피로 우정공업사 깊은틀에 휴지없이 구워서 빵빵한 마들렌을 만들 수 있었어요. 감사합니다! ㅎㅎ 혹시 휴지를 하게된다면 더 큰 배꼽을 만들어낼 수 있을까요? 확실히 초콜릿마들렌은 바닐라보다 더 볼륨있게 나왔습니다. (아마 코코아파우더 때문이라고 생각하고 있어요.) 두 가지 마들렌이 좀 더 비슷한 부피를 가지면 좋겠는데 팬닝양을 늘리는 대신 냉장휴지로 비슷한 효과를 낼 수 있는 지 궁금합니다.
ㅎㅎ 한번 해보셔요. 냉장 휴지하면 약간 나아질 수 있을거에요!
@@HanbitCho 감사합니다🙇♀️
Hello, I try your recipe and it turns well, so yummy. I just wanna ask if I want to make the lime madeleines, how should I change the number of ingredients? Or I just add more lime zest?
yeah just add lime zest.
Hai chef, can I substitute the cake flour with all purpose flour? I can't get the cake flour here, or another mix flour can substitute?
yep.
안녕하세요 궁금한게 있어서요 혹시 바닐라파우더가 카페에서 바닐라라떼 만들때 쓰이는 그 바닐라파우더를 말하는건가요 아니면 바닐라빈이 들어가는 파우더를 말하는건가요?ㅠ
혹시 재료가 없다면 바닐라빈을 써도 괜찮을까요??
아 여기서 말하는 바닐라 파우더가 바닐라 빈을 말려서 갈아놓은것인데 네이버에서도 검색해보시면 팔아요! 이런거 얘기하는 겁니다 bakingmon.com/product/detail.html?product_no=17203&cate_no=60&display_group=1
바닐라빈 쓰면 더 좋죠 - 비싸서 못 쓰는것일뿐 ㅎㅎ
@@HanbitCho 감사합니다ㅠㅠ
셰프님 책 구매했어요ㅎㅎ영상에서 마들렌팬은 정우공업사 깊은틀6구인가여?
네 맞습니다~
hi chef hanbit! i tried with your recipe but just wondering why my madeleines didnt appear with the bumps. do you know where it went wrong? thanks!🤗
yeah lots of reasons - the pan, the oven, experience & technique.
어쩐지 휘낭시에 영상을 봤는데 이상하네~라고 생각하고 또 봤네요. 근데 마들렌 영상까지 갑자기 게시가 되어 있어서 더 이상하네~ 싶었는데 댓글을 보니 이런 이유가.. 덕분에 복습했어요. 무리 마시고 천천히 시간이 나실 때에 올려주셔요. :-)
오늘 12시간째...노동중입니다 ㅋㅋㅋㅋ 이제 8개 올렸네요;;;;
This madeleines recipe works so well 👍🏻, but I still struggle getting it out of the pan even after greasing it, do you guys experience this too?
Edit: I tried Hanbit's advice and it worked well! Also, I found another alternative using shortening. It came off right away 💙
oh really? i'll give you a tip. After you grease it, spray bread flour (not cake flour) and tap the madeleine pan thoroughly so that you get a thin layer of flour as a coating layer. Once you pipe the batter on top of this, it'll come off easily.
@@HanbitCho thanks for the tip chef, will try again soon!!
@@HanbitCho thanks for the tip
Do you recommend to chill the batter and for how long? Please advise
no need
Hello Chef! I just watched ur chocolate madeleine video. Can I just double this recipe and use this batter to add 9g of cocoa powder and opt out the vanilla for half of the batch to make chocolate madeleine as I would like to try both vanilla and chocolate but prefer not to make the batter twice as it is tedious >
give it a try! i guess you can!
Hi,
Will it be better to use icing sugar as it can melt more easily compared with sugar? Will it cause any difference in texture?
Thanks
oh with madeleines no need.
Hi chef , may I know if i use deck oven for baking? What temperature should I set for baking?
it's up to you really.
hi! did u bake with fan oven or without ?
with fan!
I just this and the chocolate madeleines!! And there’re absolutely gold, moist and fluffy.
Pleeeeease make more flavors Mr Hanbit!!!!
nice!
I was wondering if i can alter the recipe to make matcha madeleine instead by subbing out vanilla powder with matcha? Is it possible?
oh yes, that's possible but it won't be a 1:1 swap. can't remember it right now. i'll upload a video on that another time!
Dear Hanbit!! I used your vanilla madeleines recipes n it worked very well.. until I bought a bigger mould n double the receipt it failed. Can advise the ingredients proportions for doing 18 madeleines mould?? Or advise me why it didn’t puff up the hump?
you need to calculate it depending on the size of the mould!
So no resting time in the fridge? I just got my new pans and this sounds promising if I can save the resting time. Does it make much difference?
yep no resting.
dont I need to rest the batter in the fridge for at least 1 hour or over night?
nah you don't need to.
Hi Hanbit! I'm into madeleines at the moment and most recipes say that batters need to refrigerate to get the hump on top. I've tried refrigerating but sometimes I get the hump and sometimes they are just flat. Do you have any tips on this? I do use baking powder too.
it depends a lot on the madeleine pan.
My pan isn't deep as chef hanbit has, but i got that pretty hump. What i did is to fully put the batter on the mold
Chef we don’t have cake flour where I live.. so what is best to use? All purpose flour ? Do I change the amount?
yeah all purpose is fine.
Hi, where do u buy the Madeleine tray from? Been trying to find Madeleine tray that the depth is deep like yours.
you can only find deep pans in Korea!
@@HanbitCho thank you! Hard to find in sg😔
@@selenateo2080 I tried the ones I bought at red man it had a little hump but not crack… but it is still very yummy and light…
@@kanokornmongkhonrat yeaa i also have that! but after a while, it became a stick pan. :(
Thank you chef!! Pre heating to 200° and then reduce to 180° right when I’m about to put the Madelines in?
Yeah
Can I ask a question that do we need to leave the mixture overnight or doesn’t need to?
oh you don't need to. you can pipe it straight away.
This recipe turned out great , thank you but I don’t know why mine didn’t come out golden looking ( in terms of color ) than yours. Which oven mode/symbol do you recommend? And can I triple this recipe in 1 go? Kamsamida!
bake for just a bit longer! it'll turn golden! yeah you can scale it up.
Thanks Chef !
But I’m afraid it’ll get dry? What are your thoughts?
Wow, it rising perfectly 😍😍😍 may i know what brand is the madeleine pan you use?
oh it's a Korean one.
Interesting other recipes require chilling of the batter and sometimes the pan too before putting in the oven but in this recipe you don't have to do either which is great. Wonder why? Also is cake flour important or can you use APF?
it's fine without chilling. still works fine.
Hi ~ Can you tell me why the melting butter must be at 40-50C ? I just know its does not over that because will activate baking powder too soon, Why not at room temp ? thank you so much
oh you add the butter at the very end so it's ok!
@@HanbitCho Oh because I saw you said All at room temp apart from the butter so I thought it must mean something
Hi Chef, can I replace with vanilla paste instead as I don’t have vanilla powder? What’s the ratio? 🤔
oh yes you can! I'm not sure about the ratio though...I rarely use vanilla paste...
Thank you for the reply. ☺️
Hi chef, what is the difference if we fridge the batter or we don’t? I see most of the recipes need to fridge the batter for an hour, why need so? What makes this recipe different from those need to keep in fridge?
oh not that much difference!
I wonder what the diffence is between the recipe using baking powder like yours and other recipe that need to put the batter in fridge 🤔
oh it's just difference in style. pretty much tastes the same. you can rest the batter with my recipe and it'll give you a slightly higher hump.
Made this today. Very nice. Excellent recipe. One question- the madeleine I made seems to have a freckles look. Is it because I didn’t mix the dry ingredients properly? Please advise.
oh vigorous whisking that's why. take it smooth!
@@HanbitCho oh so I must whisk lightly after I put in the flour like you said in the video from inside to outside?
Made another batch. Perfect this time. Thanks for the tips
Nicely explained as aways.
I have one question: have tried many madalein recepies but they never become moist inside as the high quality ones you would buy from the store anywhere in France.
How can we make them moist inside rather then light and fluffy?
Thank you in advance.
store in a air tight container and serve the next day.
@@HanbitCho thanks, will give that a go
Lecker 😋🎉
hello
thank you for the recipe 😊 can i know why it become a bit sticky after the next day ?
it's moist! that's why!
Moisture from the honey. :) Better than having dry ones for sure!
Can u teach us how to make canele ? Thanks. I love your teaching!!
Great suggestion!
@@HanbitCho look forward
Hello! Love your videos! Have a small question regarding this. Does sitting the batter out at room temp instead of baking it immediately affects the bump results?
You normally don't leave madeleine batter out at room temp!
Hi hanbit if I want to make chocolate flavour how much choco powder should I put
oh thats a different recipe.
Amazing light madeleine!!! Thx. One question though. When I was kid the madeleine in France were more dense, heavier, buttery. To have this result what would be the recipe thx.
try replacing cake flour with all purpose flour.
@@HanbitCho scaling up flour as well ?
We don't have cake flour in Australia, only all purpose/plain flour and Self Raising Flour. Any suggestion what can make up cake flour? Thank's Chef!!
oh you can mix all purpose flour and starch - take a look on google for the exact recipe for this.
Coles & Woollies sell cake flour 😊
Hi chef, if I want to make a lemon variant, what should I add? Thank you :)
lemon zest!
@@HanbitCho thank you :)
Chef, please, I need help when baking madeleines. I don't get a hump. Should I turn on the oven from the bottom only or from the top as well at the same time? Also, should I turn off the fan or not?
it's all about the pan. you can buy the pans i use on my shopee store: Hanbit Cho Korean Bakeware
@@HanbitCho
Hello chef!
Can I omit the honey and add liquid vanilla? Would it still work fine 🤓😄 ?
yeah it'll work.
Chef how can I prevent the madeleine from getting sticky and moist exterior after it’s baked?
thats normal and natural.
If i want to make gluten free version? How to measure the flour? I'll use almond flour ot cassava flour
hmm not sure
This recipe is amazing! Baked them and my family and friends love it! But I'd like to check if its possible to replace the vanilla powder with vanilla extract/vanilla essence? If so how much sld the quantity be because essence/extract is in liquid form.
yep you can do that. just a few drops of vanilla extract!
@@HanbitCho wow! I didn't expect such a prompt reply from you! Thank you so much! I thought I needed half a teaspoon or more but was afraid that it would throw the balance off with the rest of the dry ingredients! I really like your videos and you are only the 2nd person I subscribe to on UA-cam! The other one is an exercise Youbtuber.
By the way got a question for u, is it necessary to mix flour in liquid (egg/milk) in a zigzag manner. Some videos teach that never to mix the flour in a circular motion! I wonder why..
@@HanbitCho also the madelines became sticky after a few hours is that normal? How long can they last for in room temperature or do they need to be refrigerated?
Yep thats what we call moist. Check out the descriptions for storage!
@Cecilia Lee Can you let me know what's the texture like after it's cooled down? Still soft or dense?
hi, i was wondering if i could replace vanilla powder with vanilla extract? if yes, would it be 1:1 ratio?
it'll taste different though
@@HanbitCho got it, thank you!
Hi Chef, i try making it several time, it turn out great but the raise of the bump is not like a gentle mountain, it raise like a small bump,.why ? I try your chococ madeline recipe and the raise was great!
yeah it depends on the pan and the oven.
Hi, I can’t find the specific number of “g” for the cake
oh in the description.
can i skip honey? Or can u tell me the substitute of honey?
oh just replace honey with sugar.
Does this recipes not need to chill in the fridge to get the bump?
yep
If i don't have vanilla powder and only have vanilla pod at home, can it be substitute?
oh some vanilla paste would do.
@@HanbitCho alright! Thanks for replying! Can't wait to try your drink recipes....all look soo delicious 🤤
Unfortunately I find your instructions not working for madeleines as I didn’t wisk to incorporate air and the madeleines didn’t have the hump develop. Can you please advise what will be the issue?
need a better moul.d
Hello... Could you please provide the address for this made-in-korea mold please?
bought on the internet!
바닐라파우더 대신
바닐라익스트랙 써도 되나요?
한번 해보셔요! 저는 별로인것같습니다.
@@HanbitCho 바닐라파우더를 사야겠네용 답변감사합니다~
@@user-cq8ig6ru1o 바닐라빈 조금 긁어서 넣으셔도 됩니다.
So I finally tried the recipe, while it is tasty and delicious but it is a cakey Madeleine rather than the traditional type. Still a lovely recipe.
Wonderful!
Hi Chef, I just watched your video and think to do it right now, but I don't have milk at this time, is milk compulsory to add😂?
oh hmm it's nice to have