【もはや仕込み】お家で1.5kg分のマドレーヌ4種を作ります。

The recipe is under the description section ↓ Subscribe here →    / @nekonomecafe2385   *Tap the bell mark after subscribing to receive notifications of new videos! --------------------------------------------------------------------- I've started an online patisserie, so I hope you'll try it...!!! Online patisserie [Chat LuuME] → https://chat-luume.com/ Twitter →   / nekonomecafe   Instagram →   / nekonomecafe   ----------------------------------------------------------------- Hi, I'm Nekonome. This time I tried to make a large batch and make it easy to create variations. You don't need to make a large amount, but you can still mix the base and add flavors in the same way, so I highly recommend it. Conversely, in confectionery shops, baked goods like this require a lot of preparation for even one type, so they don't do it this way, but Cook the custard all at once ↓ Separate it for the chocolate version and the diploma ↓ Add flavors for the choux and eclairs ↓ Use the rest for tarts, etc. In this way, I often prepare the parts for various sweets all at once. If you make a lot of sweets at home, it will be even more fun if you know these techniques to improve workability! ! As for the origin of madeleines, I looked back at a book I have on hand and found the following theories. -From the name of a woman who made this sweet in a hurry in France -From the name of a French chef named Madeleine Paulmier -Named by a confectioner named Avis (who invented the modern style of choux) -Derived from Sancta Maria Magdalena and the worship of Mary -Because a girl named Madeleine offered them to pilgrims With so many theories, I feel like "honestly I don't know". It's delicious, so it's fine. [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ [Table of contents] 0:00 Opening 1:10 Weighing 4:19 Madeleine dough 10:09 Talking 11:33 Baking 13:30 Finishing 15:05 Packaging 17:44 Food review -------------------------------------------------------------------- [Recipe] ~Madeleine Plain (Lemon)~ 90g whole egg 75g granulated sugar 15g honey 65g plain flour 20g almond powder 4.5g baking powder 85g unsalted butter 1/2 lemon peel ~Madeleine Chocolat~ 90g whole egg 75g granulated sugar 15g honey 75g plain flour 8g cocoa powder 4.5g baking powder 85g unsalted butter 10g sweet chocolate ~Madeleine Pistachio~ 90g whole egg 75g granulated sugar 15g honey Pistachio paste 7g 70g plain flour 15g pistachio powder 4.5g baking powder 85g unsalted butter Pate glacé blanc (as needed) Assorted pistachio achet Madeleine Earl Grey 90g whole eggs 75g granulated sugar 15g honey 80g plain flour 5g Earl Grey 4.5g baking powder 85g unsalted butter [How to make] Melt the unsalted butter in a saucepan and leave to cool at room temperature Add the granulated sugar and honey to the whole eggs and mix with a whipper until the sugar dissolves Add the sifted flour Add the melted unsalted butter and mix with a whipper (For chocolate and pistachios, use paste or Add the chocolate here) Wrap tightly and leave in the fridge for half a day to overnight Leave at room temperature for about 15 minutes, squeeze out the mixture into the mold until it is 80% full, and bake at 180℃ for about 15 minutes [Ingredients and equipment used] ■12 shell-shaped Madeleine molds https://amzn.to/2VvVEod ■Cuisipro fine zester https://amzn.to/38ynGnJ ■Clip sealer Z-1 https://amzn.to/2x12Mjb ■Petipa fine granulated sugar 1kg https://amzn.to/2VsuJcW ■Tomiz dolce cake flour 1kg https://amzn.to/2sfNu7w ■Tomiz almond powder 500g https://amzn.to/38t62BG ■Yotsuba unsalted butter 450g https://amzn.to/2YF4lwx ■Sweet Chocolate Daito Cacao 51% https://amzn.to/2RGlQet ■Granbell Pistachio Paste 200g https://amzn.to/2UVBN1m ■Pistachio Powder 200g https://amzn.to/2zoAe3Y ■Pata Glace White https://amzn.to/2HrHDjO [Things often used in videos] ■Heat-resistant spatula (rubber spatula) https://amzn.to/38y3imq ■Toshiba ERPD3000W oven https://amzn.to/2slfTJ6 ■cotta Silpan (240×360) ← I couldn't find mine. It's from cotta. https://amzn.to/347fR6A ■ Whipper (probably this one) TAKAGI 18-8 https://amzn.to/2PdsirL ■ Portable stove Iwatani CB-SS-1 https://amzn.to/38F1TuG ■ Scale Tanita KD-189 https://amzn.to/38usScb ■ Infrared thermometer https://amzn.to/36sy0vz ■ Iron plate Endo Shoji Baking tray small WTV50003 https://amzn.to/2ruGq70 ■ Heat-resistant glass bowl 25cm iwaki https://amzn.to/36ph7BY ■ Heat-resistant glass bowl 21cm iwaki https://amzn.to/2E6qpXz The above link uses Amazon Associate Link. ------------------------------------------------------------------------------------------ Blog → https://nekonomecafe.com/ Twitter →   / nekonomecafe   Instagram →   / nekonomecafe   Online Patisserie [Chat LuuME] → https://chat-luume.com/ I also post on NicoNico Video! https://www.nicovi...