рецепт МАДЛЕН / Perfect Classic MADELEINE recipe with Vanilla & White Vanilla Ganache / 바닐라 마들렌

Hello. It's Baker Ducook.

I prepared a recipe for a fantastic dessert madeleine. This time, I made a basic vanilla madeleine with a good flavor by adding a lot of vanilla. I made a video with a detailed description of the material as possible. Creamy white ganache combination with madeleine full of moist, fluffy, and amazing egg flavor! 😉

Because the madeleine contains a lot of butter, it affects the taste. Therefore, I recommend using fermented butter (gourmet butter) whenever possible.
Also, applying a lot of butter to a regular mold will come off easily, but the Madeleine pattern is better if you use a well-coated mold. 😅

If you learn some essential points, be sure to make the world's most delicious [Vanilla Madeleine] & [White Vanilla Ganache] filling at home!

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✸ How to store it ✸
01. If you make it and eat it right away, you can feel the taste of the crispy and soft.
02. Store it in an airtight container and eat it the next day to make it moist and enhance the flavor and aroma.
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🥚 Ingredients 🥚

** Using 12 madeleine molds (12-14 servings depending on mold size) **

◆ VANILLA MADELEINE BATTER ◆
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1 Vanilla
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105g Unsalted Butter
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2 Eggs
84g Sugar
20g Honey
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105g Soft Flour
3g (1 tsp) Baking Powder
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✸ WHITE VANILLA GANACHE ✸
(12-14 fillings madeleine)
** Add the vanilla bean to the Madeleine batter and use the remaining vanilla peel(pod) **
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1 Vanilla Peel (Pod)
80g Heavy Cream
120g White Chocolate
7.5ml(1/2TBsp) Vanilla Extract
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🥚 PROCESS 🥚

◆ Making Madeleine BATTER ◆
* Spread butter on the Madeleine mold, sift and sprinkle with bread flour, and place in the refrigerator to harden.*
(also possible in the freezer for about 10 minutes)
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01. Cut 1 vanilla and scrape the vanilla bean.
02. Melt the butter and set it to around 50 degrees.
(To prevent the butter from bursting, melt it in the microwave for 30 seconds at a time.)
03. Add the vanilla bean to melted butter and mix.
04. Add sugar and honey to eggs and mix lightly.
05. Put it on a double boiler pot to melt the sugar completely. When the temperature is around 50°C, take it out of the hot water pot.
06. Sift the cake flour and baking powder and mix until no powder is visible.
07. Add melted butter&vanilla and mix. (It is essential to mix at a similar temperature of 40-50°C)
08. After wrapping, rest in the refrigerator for at least 1 to 12 hours.
** Ingredients are mixed well through resting, and taste and aroma are enhanced.**
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09. After refrigerating, Mix the batter with a spatula and squeeze it with a piping bag.
10. Bake at 180°C for 15-17 minutes. (200°C preheat / Unox oven standard)
11. Lay it on its side in the frame to cool it for a minute, then transfer it to a cooling pan.
** If you don't take it out of the Madeleine mold right away, it becomes moisture, and if you turn it upside down on a cooling pan, The shape of the madeleine could get pressed down.**
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✸ WHITE VANILLA GANACHE ✸
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01. Put heavy cream and vanilla peel in a pot and bring to a boil over medium heat.
02. When it boils, turn off the heat, add white chocolate and melt in the residual heat.
03. Add vanilla extract and mix.
04. Leave it at room temperature and when it becomes thick, transfer it to a piping bag. (1-2 hours at room temperature to harden)
** If it hardens too much, use a microwave.**
05. Dig up the madeleine with a cookie cutter and squeeze out the ganache filling.
06. Harden the ganache for 10-20 minutes in the refrigerator.
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