I plan to use these in a small variety box for valentines, I'm almost finished and I'd never do it again.
Some things are too clever.
Some things are too clever.
Madelaines in white callebaut couverture.
- Thread starter retired pastrychef
- Start date
Hi @retired pastrychef
I haven't seen a heart-shaped Madeleine tin before, mine is just the regular shape. I do love them as a mini cake because they are very light and airy in texture. I tend to eat a few of them in one sitting as one is never enough.
I'm also a fan of the Callebaut chocolate; although it can be quite expensive, it is very easy to use. I've used it to make fudge, and it tastes fabulous!
The flowers you painted on the tin that have transferred onto your chocolate are very pretty and have worked out lovely for you. I do like the fact that you have given the detailed version of how to make and then the very quick option of just dunking the chocolate in your video albeit you wouldn't be able to get the pretty flower design if you did it that way.
I know you mentioned not to get the chocolate on the rim of the tin, but could you have used a scraper to slightly flatten the back of the heart where you have pushed it up and stretched/smeared it over? Ensuring you didn't touch the rim but made the back of the hearts a little straighter?
Even though it did take time and effort I do think they look pretty and will make a lovely gift for people.
Thank you for sharing.
I haven't seen a heart-shaped Madeleine tin before, mine is just the regular shape. I do love them as a mini cake because they are very light and airy in texture. I tend to eat a few of them in one sitting as one is never enough.
I'm also a fan of the Callebaut chocolate; although it can be quite expensive, it is very easy to use. I've used it to make fudge, and it tastes fabulous!
The flowers you painted on the tin that have transferred onto your chocolate are very pretty and have worked out lovely for you. I do like the fact that you have given the detailed version of how to make and then the very quick option of just dunking the chocolate in your video albeit you wouldn't be able to get the pretty flower design if you did it that way.
I know you mentioned not to get the chocolate on the rim of the tin, but could you have used a scraper to slightly flatten the back of the heart where you have pushed it up and stretched/smeared it over? Ensuring you didn't touch the rim but made the back of the hearts a little straighter?
Even though it did take time and effort I do think they look pretty and will make a lovely gift for people.
Thank you for sharing.
retired pastrychef
Active Member
yes I could have done all that but they're done and I'll never bother again. !Hi @retired pastrychef
I haven't seen a heart-shaped Madeleine tin before, mine is just the regular shape. I do love them as a mini cake because they are very light and airy in texture. I tend to eat a few of them in one sitting as one is never enough.
I'm also a fan of the Callebaut chocolate; although it can be quite expensive, it is very easy to use. I've used it to make fudge, and it tastes fabulous!
The flowers you painted on the tin that have transferred onto your chocolate are very pretty and have worked out lovely for you. I do like the fact that you have given the detailed version of how to make and then the very quick option of just dunking the chocolate in your video albeit you wouldn't be able to get the pretty flower design if you did it that way.
I know you mentioned not to get the chocolate on the rim of the tin, but could you have used a scraper to slightly flatten the back of the heart where you have pushed it up and stretched/smeared it over? Ensuring you didn't touch the rim but made the back of the hearts a little straighter?
Even though it did take time and effort I do think they look pretty and will make a lovely gift for people.
Thank you for sharing.
I've ordered some heart shape silicone molds, soo much easier to deal with and fancy looking.
Pink callebaut, ganache filling and sprinkle with silver dust, it takes all the skill out but no sense trying to beat success.
Also ordered this cone mold. Modernistic appearance, minimal effort.
retired pastrychef
Active Member
Dubai kunafa is a crunchy pistaccio filled choc bar, all the rage now, astronomically priced even on Amazon,
the crunch comes from dried kataifi dough, its just a wheat shred, I bought some from amazon, $8 for 100 grams.!
I can't see any difference from shredded wheat, so I bought a 500g of shredded wheat, same thing, just crunch it up.
$8 for 100g vs $6 for 500g.
A small jar of pistaccio cream was very expensive at $30 500g, I mixed it with tahini paste, doubled the yield/halved the cost.
It would be an ideal filling for the choc hearts.
Look at these prices.
the crunch comes from dried kataifi dough, its just a wheat shred, I bought some from amazon, $8 for 100 grams.!
I can't see any difference from shredded wheat, so I bought a 500g of shredded wheat, same thing, just crunch it up.
$8 for 100g vs $6 for 500g.
A small jar of pistaccio cream was very expensive at $30 500g, I mixed it with tahini paste, doubled the yield/halved the cost.
It would be an ideal filling for the choc hearts.
Look at these prices.
Lol! You do make me laugh, 'yes I could have done all that' you remind me of a cooking teacher I used to work with she was very much of the same opinion about things.
I ordered the geometric moulds a while back and made smashable hearts with them, I think I used candy melts for those. I've never bought different coloured chocolate I tend to use the colour mill dyes with white chocolate or candy melts as it's oil based it dyes really well.
As for taking out all the skill, once upon a time, it was a specialist subject,t but as people want lots of different shapes and varieties of things the moulds do come in really handy.
I do like the look of the cone moulds you mentioned, I've not seen them in silicone before and you can get them in the UK.
I've never heard of them before but if you do end up making them I'd love to see them.
I do love your bargain hunt on finding the best ingredients for a reasonable price, and swapping like for like at a knockdown price!
Users who are viewing this thread
Similar threads
- Article
