8 K-Style Madeleines – stylish & modern
#madeleines #travelcake #dessert
Madeleines are classic. They are relatively easy and extremely quick to bake. Amazing for homebakers as well as shop owners. Madeleines have evolved in the Korean market into an avant-garde product. Now, there are so many variations and techniques involved in making madeleines.
You gain access immediately upon purchase for 365 days.
You will be provided with a recipe in PDF format.
Ask any relevant baking questions and the instructor will gladly answer your question
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The classic madeleine is a simple classic, but it can feel a bit boring – we’ve added our own flair to the classic by adding crumble to it. A final touch of snow sugar and a maple pipette creates perfection.
What’s a pastry without chocolate? Well, you’re sure to get your fill of chocolate with this madeleine thanks to its ganache.
Coconut works so well with madeleines. And with this recipe you’re sure to be satisfied with coconut, both on the inside & outside
An East Asian touch – and it’s delicious. The highlight is the matcha coating which not only enhances the matcha flavour but elevates the aesthetic.
Lemon madeleine is the most common variation of the classic. Inserting lemon curd brings it to another level by introducing a creamy texture.
Orange and apricot are natural pairings. This recipe is a great demonstration of orange flavours and the colour “orange”!
Pistachio lovers out there? I know you’ll love it. The pistachio flavour is really brought out by the pistachio ganache.
The difficulty of using caramel flavour is that it’s subdued by the madeleine batter itself. This recipe overcomes the issue by containing pure caramel inside.
Useful tips & tricks will help you stay on track and ensure consistent results.
Baking the cookie is only half the story, because if you don’t store it well then it simply becomes waste!
Hanbit goes through the ingredients and explain the why and how.
What gives you a fat belly?
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef
Hanbit is the CEO of Sugar Lane Baking Academy based in Seoul, Korea. As a pastry chef, his mission is to make baking more enjoyable – both for homebakers and professionals. This is being achieved through his baking academy in Seoul where he has taught more than 2500 students over 6 years.
You can access the course any time for 1 year from time of purchase.
Please feel free to leave your questions
Please refer to our refund/cancellation policy and send an email to sugarlane.korea@gmail.com
amy_pham@ymail.com
Delicious recipes with very detailed techniques. Hanbit is super responsive on questions too. Totally recommended!
elisa_uc@yahoo.com
Is absolutely amazing how much you can learn and most importanly not forget. The class is easy to watch and the end results are gonna be gone from the plate immediately. I usually have to do 3-4 batches because my husband eats them all in one sitting. Highly recommend these classes! So far, they’re the best ones put there!
How can I measure the ingredients and change the recipe to my own recipe? I believe is the most important thing that is to teach us how can recipe change as our own otherwise the course will just like a YouTube tutorial instead of a online course.