『 End of the week Happy »
Have a nice weekend
On weekends, I crave everything sweet and sweet
Just want to be lazy on the couch
Kittens snuggle up next to each other and doze off
Just a cup of hot tea for dessert
Madeleine, Macaron, Mousse
Napoleon, caramel pudding, lightning puffs...
Recommended today
Koichi Izumi New Year New
The best selling "Anise Chocolate Madeleine" in Japan
Zero pressure for novice operations
As we all know, our Japanese dean and teacher Izumi's shop "ASTERISQUE" can reach an annual sales volume of more than 200 million yen, and it has broken the sales record of Japanese sweets stores in 5 years!
In addition to some Japanese sweets, the teacher's shop also sells many classic small desserts like Madeleine!
Fennel chocolate Madeleine
01
Madeleine batter
formulation
224 g whole egg, 160 g yolk
352 g of caster sugar, 144 g of invert sugar
Low gluten flour 528 g, baking powder 28.8 g
36 g cocoa powder, 432 g unsalted butter
192 g of milk, 119 g of dark chocolate
Production preparation
1. Sift the mixture of low gluten flour, baking powder and cocoa powder.
2. Dissolve the unsalted butter into a liquid state.
3. Chop the dark chocolate with a knife.
4. Spray a layer of release oil on the mold.
Production process
1. Add butter and milk to the pan, mix and heat to dissolve to 40 °C.
2. Add the whole eggs in another pot and mix the yolks with a spatula and stir well.
3. Add caster sugar, invert sugar, and heat it to 32~35°C. The sieved powder mixture is added and stirred with a hand stirrer until it is dry and shiny. (Makes the sugar better blend, making the product surface smoother)
4. Pour "Step 1" into "Step 3" and stir well (pour slowly, pour as you pour). Add the chopped dark chocolate, stir until homogeneous and place in a garg.
5. Cut the mounting bag into small holes and squeeze into the mold until 9 minutes full.
6. Bake in the oven at 160°C for 15 minutes. Remove after baking and let cool at room temperature on a baking sheet lined with oiled paper.
02
Syrup
30 degrees Baume syrup 40 g
Ouzo 10 g
1, 30 degrees Baume syrup and ouzo can be mixed evenly.
03
Assemble
Chocolate noodle sauce 500 g
Crushed cocoa beans to taste
1. Remove the Madeleine cake, spray it with syrup on the surface and let it sit for about 1 hour.
2. Pick up a corner of Madeleine, dip half of madeleine in the black chocolate crispy sauce, lift it up and place it on a baking sheet lined with oiled paper.
3. Add the drizzled portion of the Madeleine cake with a few crushed cocoa beans and put them in a bag once the surface has solidified.
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