Navel bread madeleine
8 Class Projects
It takes about 1 to 2 hours hour(s) to complete each project.
lemon madeleine
Very Good Madeleine
Dirty Choco Madeleine
Mugwort Injeolmi Madeleine
GREEN TEA MADELEINE
Popcorn caramel madeleine
The classic tiramisu
Strawberry bottle-cake
Skills You’ll Learn
The first step in baking
Let's find out what ingredients and tools are needed for baking.
Weighing and preparation process
Learn how to measure madeleines correctly and what you need to prepare before making madeleines.
Navel bread madeleine basic process
Let's learn the basic process of making madeleines full of belly while keeping the kneading temperature and resting time.
Recipe application
Learn the proportions and apply the recipe when adding auxiliary ingredients to madeleines.
DECORATION AND FILLING WITH DETAILS
The chocolate coating enhances the details and maximizes the flavor with a caramel-like filling.
Making Moist Genoise
Find out what to keep in mind when making Genoise, which is the most basic part of baking.
How to use fresh cream
Learn how to use fresh animal cream, which has a different flavor depending on the temperature and degree of whipping.
Making rich flavored cream
I'm going to make a richly flavored tiramisu cream using “Part a Bomb.”
First baking, what would you like to make?
When you first start baking, what do you want to make? I am “Madeleine” was the first sweet I made when I started bakingI remember it. The process was simple and easy, so even though it was my first time making it, it wasn't difficult or difficult at all. At the time, I was proud to be a Madeleine Master, but it didn't take long for me to realize that was my arrogance.
Madeleine, isn't it a sweet anyone can make?
Madeleine seems easy because the ingredients and work process are simple, but rather Delicate sweets with a different texture and flavor even with a very small differenceIt's. If you don't accurately match the dough's recipe ratio, resting time, and butter temperature, it's hard to get the desired shape and flavor. In the class, I want to deal specifically with these delicate parts.
I have a love-hate relationship with desserts
It's “patissier dust.”
Only in class 101!
Madeleine Master Secrets
1. Madeleine belly principles and recipe applications
How to make the navel look big and plump, and how to modify the basic madeleine recipe to get the desired flavor I'll tell you everything from one to ten.
2. Various types of madeleine molds and shape variations
Used to make madeleines From the type of mold, the shape change that suits each one, the texture, and the method of use I'll let you know, so I'll take the time to compare them.
3. 6 types of applied madeleines
- lemon madeleine_icing
- Very Good Madeleine_Compote
- Dirty chocolate madeleine_ganache
- Mugwort Injeolmi Madeleine_Envivage
- GREEN TEA MADELEENE_CHOCOLATE COATING
- Popcorn caramel madeleine_caramel
As well as basic madeleines From how to apply and decorate with a variety of flavors It's well-organized!
4. Simple yet highly finished bottle cake
- Uncovering the “classic tiramisu”, the reason why tiramisu is ruined by others
- “Strawberry bottle cake,” the secret recipe for flavoring with 500 strawberries
It's a pity if you only use Madeleine! Bottle cake with tips for the best flavor with minimal ingredientsLet's also learn together.
Till the day we all have bumpy navels
Madeleine's life, bumpy belly! If you follow my class step by step from the beginning Anyone can easily master MadeleineYou can do it. I'll help you out!
Required for the class
Here is an introduction to the kit.
1. Material kit
When you only want to buy materials (*tools not included)
Prepare the 22 ingredients needed to make madeleines and cakes at once. It is convenient because they are shipped in small batches according to the capacity required for the class.
- 50g mugwort powder
- 100g soybean flour
- Deco Snow 100g
- 50 grams of cocoa powder
- T45 french flour 1kg
- Kali Bout Dark Chocolate 250g
- Kalibout milk chocolate 100g
- Green tea powder 50g
- Almond powder 100g
- Pectin powder 50g
- Strawberry ripple jam 200g
- 1kg per minute
- 1kg of white sugar
- 1 kg of flour
- 200 grams of trimoline per call
- Canoe dark roast 10g
- Lemon juice (lemon juice/200ml)
- 150 g baking powder
- 200g white coated chocolate
- Pan Gelatin 20g
- 1 Savoiardi (20 pieces)
- freeze-dried strawberry dice 20g
2.Tool kit
When you only want to buy tools (*materials not included)
This is a kit that allows you to prepare all the tools you need for Patissier Dust's class at once.
- Square pan No. 3, 1
- 1 measuring cup
- 1 scraper
- 1 14-inch pouch (10 sheets)
- 1 brush
- 1 flour sieve (12 cm)
- 1 jester
- 1 hand whisk (small)
- 1 silicone spatula (medium)
- 1 Apple Correr
- Bread knife (small) 1
- 1 digital thermometer
- 480 1 pod
- 806 1 round pod
- 1 Heritage Site 51*37 (10 sheets)
Able to improve quality
We will introduce additional components.
This is an additional configuration option that can be optionally purchased for the desired product.
So that you can enjoy baking more conveniently if you don't have one Please prepare together.
1. Madeleine frame 6
You can bake delicious madeleines with clear wrinkles in a cost-effective madeleine mold suitable for home baking.
- Product name: Madeleine fan plate 6 prong fan
- Size: Total fan length: height 18.5 cm x width 26.5 cm/size per madeleine: 7.6 cm long x 4.6 cm wide
- Material: Made of iron (polycarbonate sheet)
- Place of origin: China OEM
📌 The model of the oven used by the Patissier Dust Creator is the [Smeg Oven SPS43GHK] model. Since this product is out of stock, we recommend [Smeg Oven ALFA43K] as an alternative model.
2. Smeg Convection Oven
It is a product suitable for cooking large amounts of baking at the same time with even heat transfer and a small temperature range, so the cooking time and preheating time are not long, so energy can be saved.
- Product name: Smeg oven ALFA43K
- Color: silver
- Size: [W] 602 X [D] 584 X [H] 537mm
- Weight: 35 kg (including components)
- Rated voltage: 220V~, 60HZ
- Power consumption: 3 Kw
- Capacity: 60L (4 steps)
- Contents: 4 basic trays
- Safety certification: KTL HW07063-16003A
- Manufacturer: SMEG S.P.A
- Made in Italy
3. Square rod (thickness 1 cm)
It is a product with a generous length that helps you roll it to a uniform thickness when making thick cookie dough as well as for cutting cake sheets.
- Product name: AL square bars 50cm (2 pieces)
- Size: 1cm x 1.5cm x 50cm
- Material: aluminum
- Country of Manufacture: South Korea
4. Low angle bar (thickness 3 mm)
The generously-length bars help you roll cookie dough and tart dough to a uniform thickness. You can cut a cake sheet thinly at a low height.
- Product name: AL low angle bar 50cm (2 pieces)
- Size: 3mm x 1.5cm x 50cm
- Material: aluminum
- Country of Manufacture: South Korea
5. Luxell hand mixer
It is a hand mixer that can be used for a variety of home baking with a powerful 300W motor performance and a 6-step speed adjustment device.
- Product Name: LUXELPARTNER HAND MIXER (HM9103)
- Size: 24.5 cm wide x 17.6 cm high
- Rated voltage/power consumption: 220 V (60 HZ), 300 W
- Safety certification number: HU07128-18083A
- Material: stainless steel
- Country of manufacture: Chinese OEM
6. Bruma electronic scales
It is an essential electronic scale for accurate weighing of baking ingredients. Precise weighing up to the first decimal point is possible, as well as zero-point containers, so it is convenient to measure without the weight of the container.
- Product Name: Bulma kitchen scale BS100
- Material: stainless steel, ABS
- Size: 155 x 212 x 30 mm
- color: black
- Measurement unit: 0.1g
- Minimum measured weight: 0.3 g
- Maximum measured weight: 1 kg
🚚 This is a shipping guide.
- Depending on the availability of inventory, kit components may be shipped in place of other similar products.
- For inquiries about product defects or incorrect delivery, please contact the Class 101 Customer Service Center.
Curriculum
Creator
munji pâtissière
- 17th year of Korea Culinary Science High School
- Nakamura Academy 22nd
- Seorae Village Confectionary Staff
Hello, I'm “Pastry Chef Dust,” who has a love-hate relationship with desserts. I curiously beat the hotel to open my own confectionary store in 2018. But I really didn't know how to make and sell desserts. So I went to a private cafe in Seorae Village and learned about dessert A to Z for about 3 years.
In particular, I think I've gone through hundreds of tests to make madeleines that are smooth and moist at the same time the navel is bumpy. Through the class, I would like to give you specific baking tips and basic techniques for making madeleines with a full belly button. I want to focus on the golden ratio of dough, applied madeleines using a variety of ingredients, and how to make the same madeleines every day in a consistent manner. Also, I would like to help those who are thinking about starting a business with a “simple but highly finished bottle cake recipe.”
Let's take the first step in baking with Patissier Dust ;-)
@patissiere_munji
@patissiere_munji
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