100% Chocolate Madeleine | with chocolate ganache & chocolate coating
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- čas přidán 3. 08. 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
---------------------------------------------------
★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 - Jak na to + styl
Love your videos. You rock man. Every recipe comes out perfect
Glad you like them!
I love your videos. You are so talented!!!!!
Thank you so much!
That looks incredible.
thanks!
I love watching your videos. Its simple and relaxing☺️ thank you Chef Hambit💐
My pleasure 😊
Can't wait to try this😋 Thank you chef.
My pleasure 😊
This has got to be the best video on making Madeline's. Thank you for a great video❤
thanks!
Great Chocolate Madeleine recipe and a amazing Chef. Thanks Chef Hanbit.🤤😋👍
Thank you 😋
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 😊
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!
It looks delicious. I will try it. Tks Chef!!
My pleasure 😊
Stunning!!!
Thank you! Cheers!
It looks delicious, thank you for sharing
Most welcome 😊
You are amazing chef❤
Thanks a lot 😊
🤩Thanks a lot Chef for the delicious récipe👌👍👏.
My pleasure 😊
I made them today,they are very yammy 😋,thank you for the recipe 😊
Great 👍
My favorite pastry chef ❤
Good choice!
Every video it's a master class
thanks!
Very nice recipie Hanbit! They looks amazing! Have a nice day! 👍👏🍫🍫🍫
Thank you so much 😊
@@HanbitCho 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.
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🙏❣️
Look awesome best chef ever 🌹
Thank you so much
Happy new year hAnbit
happy new year!
Hope you are well! Been missing for your video updates!!!
All good
Wow looking so delicious 🤤😋
Thank you 😋
Omg u are back ❤
yeah!
Going to try this weekend👍❤
Have fun!
I have made so much pastry, but never Madeleine. I will definitely try soon. Thanks for tutoring ! 👨🍳
My pleasure 😊
Can't wait to try ....
Hope you enjoy
Looks so delicious 😋😋😋😍😍😍
Thank you 😋
Супер, Шеф! Спасибо большое за отличный рецепт !👍👍 Great, Chief! Thank you very much for the great recipe!👍👍
thanks!
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 😊
Parfait chef 😊
thanks.
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 😊
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!
Lovely ❤❤❤❤❤
thanks!
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!
한빛 쉐프님!
수고 많았어요!👍
감사합니다!
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
I liked so much😊
nice!
Отличный результат.Спасибо за урок.
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!!
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!
WOW Fantastic thanks
Most welcome
Oh my god. This such a great help. Can you also make butterscotch as well? Thanks!
sure.
A matcha madeleine recipe next please! ❤
okie
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!
terimakasih oppa hanbit.. sepertinya mudah dan saya akan mencobanya
thank you.
شكرا على الوصفات الجميله
thanks
Waooooh it looks so yummmmy tasty and just st awesome revipe🎉🎉🎉🎉❤🎉🎉🎉🎉🎉
thanks!
@@HanbitCho my pleasure
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
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!!!
Senang melihat anda kembali lagi .resep y bagus
thanks.
Thank you for taking some time out of your busy schedule to upload another amazing recipe for us!! This looks delicious 😋😋
My pleasure 😊
You're my favorite chef to watch ,Plz make more videos frequently .😢 Love From Pakistan 🇵🇰
sure
Im celebrating diwali in 10 days..and this would be on my dessert table ❤
nice!
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
❤ your video presentation hasameda! Pro standard.
Thanks! 😃
Id love you to make some kind of a things you need to know video :D
cool
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.
Perfeitos. Gostaria muito que tivesse tradução português. Mas irei tentar fazer. Perfeito. ❤
thanks!
Requesting
Pandan coconut madeleine
And raspberry white chocolate madeleines please!
Made the chocolate one today ❤
sure!
Omg i just stumbled over this gem
thanks.
"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
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
Thank you! I wonder where to get the Korean madeleine pan?
yes in the description
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.
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.
Hi hanbit. I have been wondering if you have quit already. Thank you for this recipe
thanks!
Question! Doesn’t time affect drastically the experience of eating affect a fresh out of the oven madelein vs a cold one?
yes
Buongiorno chef ! Io ho degli stampi di Madeleine ma non sono come il tuo .. dove lo posdo trovare qui in Italia? Ricetta favolosa 😍😍👏👏
hello!
❤❤❤❤❤❤
thanks!
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 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.
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.
HELLO HANBIT CHO
I AM BAAAAAACK!
yes!
HI Chef Cho, is your oven fan on or off when you bake.?merci
fan on
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
Why we add butter at about 50 degrees in to the batter?
hello!
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%
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.
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.
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.
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
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!
Mantap
thanks!
On another note: I made your churros financiers. They are to die for, and everyone loved them.
cool!
Hello Chef! How many grams did you put on chocolate coating for each mold?
it depends on the mould!!
hello chef, can you explain why do we have to put the butter at 50-60c degree? thank you
hello!
What brand of compound chocolate would you recommend?
any brand works well!
@@HanbitCho alright thank u 😊
Спасибо за рецепт ! А разве не надо шоколад темперировать перед покрытием Мадленов ?
hello!
Do I have to put honey? If I can replace it, what should I use instead?
right.
Could you do a veg nougat
yeah
😊👌👌👌
thanks!
What is the chocolate coating? Is that something you make or is it something you buy?
you buy it.
Chef do you have recipe of sponge microwave? Thank you
yep
chef, is it ok to use deck oven ?
Yes indeed
Chef, is it possible for you to make us a sugar-free vanilla syrup?
oh yeah
Hi hanbit may i know what makes the madeleine had big hump ya ? Mine came out flat 😅😅
u need the pan.
Thanks hanbit, sorry I have one more question.
Do we need to melt the chocolate only or we need to temper it ?
Do you teach how to melt chocolate in your online class ?
Reason of using warm butter ?
it's just the way it is!