[4K] Glazed Ganache Madeleines, Perfect for Gifting

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◼️Recipe for Espresso Madeleine (Makes 9 pieces in a deep Madeleine mold by Jungwoo Industrial)
Butter 88g
All-purpose flour 66g
Almond flour 33g
Baking powder 2g
Sugar 80g
Salt 1g
Egg 77g
Vanilla extract 1.5g
Honey 20g
Espresso 22g
◼️Recipe for Yellow Cheese Madeleine (Makes 9 pieces in a deep Madeleine mold by Jungwoo Industrial)
Butter 73g
All-purpose flour 70g
Almond flour 23g
Baking powder 2g
Sugar 70g
Salt 1.5g
Egg 57g
Vanilla extract 1.5g
Honey 18g
Yellow cheese powder 26g
◼️Recipe for Matcha Madeleine (Makes 9 pieces in a deep Madeleine mold by Jungwoo Industrial)
Butter 100g
All-purpose flour 60g
Almond flour 30g
Baking powder 2g
Sugar 71g
Salt 1g
Egg 80g
Vanilla extract 1.5g
Honey 20g
Matcha powder 8.5g
◻️Madeleine Making Process:
1. Mix sugar, honey, vanilla extract, and salt into room temperature eggs using a whisk.
2. Sift all-purpose flour, almond flour, and baking powder, then mix with the whisk.
3. Add melted butter at 55-60 degrees Celsius and mix with the whisk.
4. After shaping the batter, refrigerate it for 2 hours in a piping bag.
5. Grease the mold with butter and store it in the refrigerator until use.
6. Preheat the oven to 210 degrees Celsius (for a Smeg oven).
7. Pipe the batter into the mold and bake at 180 degrees Celsius for 13 minutes.
8. Cool the madeleines in the mold for 2-3 minutes, then transfer them to a cooling rack.
9. Once cooled, use an apple corer to make a hole in each madeleine.
10. Apply glaze and let it dry for 1 minute and 20 seconds at 170 degrees Celsius.
11. Fill with ganache.
◼️Espresso Ganache:
Dark coverture 52g
Milk coverture 13g
Animal-based whipping cream or heavy cream 50g
Espresso 7g
◼️Yellow Cheese Ganache:
White coverture 80g
Animal-based whipping cream or heavy cream 36g
Cream cheese powder 17g
◼️Dark Ganache (Used for Matcha Madeleine):
Dark coverture 52g
Milk coverture 13g
Animal-based whipping cream or heavy cream 50g
(If you want to replace it with Matcha ganache, use white coverture 75g, animal-based whipping cream or heavy cream 35g, Matcha powder 2g.
◻️Ganache Making Process:
1. Heat whipping cream in a microwave to 70 degrees Celsius.
-For Espresso ganache, preheat it with espresso.
2. Add coverture and mix with a spatula.
-If it doesn't melt well, melt it in the microwave in short intervals.
3. Emulsify with a hand blender.
-If using ganache on the same day, you can skip using a hand blender for Espresso and Dark ganache.
-For Yellow Cheese ganache, it is recommended to use a hand blender even if using it on the same day.
-If using it after refrigerating for more than a day, it is recommended to use a hand blender before refrigerating.
4.Put the ganache in a piping bag and store it at room temperature or in the refrigerator.
◼️Espresso Glaze:
Powdered sugar 35g
Espresso, as needed
Water, as needed
-Adjust the amount of espresso and water according to the desired concentration.
◼️Yellow Cheese Glaze:
Powdered sugar 35g
Cream cheese powder 3g
Water, as needed
-Adjust the amount of water according to the desired concentration.
◼️Dark Glaze:
Powdered sugar 35g
Matcha powder 1g
Water, as needed
-Adjust the amount of water according to the desired concentration.
◻️Glaze Making Process:
Mix powdered sugar with powder (or espresso) and water gradually until the desired concentration is reached.
Add water little by little, stirring continuously.
◼️Storage:
Freeze and thaw at room temperature before consuming.
Can be stored at room temperature for about a day in winter.