Injeolmi Madeleines
Nutty & Chewy Injeolmi Madeleines with a Hidden Mochi Surprise!
Experience a delightful twist on classic madeleines with this Injeolmi Madeleine recipe! These delicate cakes are coated in a nutty soybean powder, offering a subtle roasted flavor. Inside, you’ll discover a delightful surprise: chewy mochi pieces and a rich Injeolmi ganache, creating a harmonious blend of textures and tastes in every bite. Perfect for using up leftover mochi and soybean powder, this recipe brings a unique nutty charm to your baking. Recipe adapted from ‘Every Recipe on Earth’ and ‘Man-Gae Recipe’.
Madeleine Batter- 75g unsalted butter
- 70g eggs
- 10g egg yolk
- 75g granulated sugar
- 8g honey
- 1 pinch salt
- 1/2 tsp vanilla extract
- 75g cake flour (or all-purpose flour)
- 15g almond flour
- 2g baking powder
- Appropriate amount of mochi, cut into small pieces
Injeolmi Ganache- 100g white chocolate, finely chopped
- 100g heavy cream
- 10g roasted soybean powder (kinako), sifted
For Topping- Appropriate amount of roasted soybean powder (kinako), sifted
- 100g white chocolate, finely chopped
- 100g heavy cream
- 10g roasted soybean powder (kinako), sifted
For Topping- Appropriate amount of roasted soybean powder (kinako), sifted
Cooking Instructions
Step 1
In a small saucepan, gently melt the unsalted butter over low heat until completely liquid. Be careful not to let it boil.
Step 2
In a mixing bowl, whisk together the whole eggs and egg yolk until well combined and slightly frothy.
Step 3
Place the egg mixture bowl over a double boiler (a bowl set over simmering water). Add the sugar, honey, salt, and vanilla extract. Whisk continuously until the sugar is dissolved and the mixture is warm to the touch (about the temperature of a warm bath). This gentle heating helps to create a tender crumb.
Step 4
Sift the cake flour, almond flour, and baking powder directly into the egg mixture. Gently fold them in using a whisk until just combined and no dry streaks remain. Avoid overmixing, as this can toughen the madeleines.
Step 5
Gradually pour the melted butter into the batter while whisking gently. Continue whisking in one direction to ensure the butter is fully incorporated and the batter is smooth, preventing separation.
Step 6
Cover the batter tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This resting period allows the gluten to relax and the flavors to meld, resulting in a better texture.
Step 7
Preheat your oven to 190°C (375°F). Butter and lightly flour your madeleine molds. Transfer the chilled batter into a piping bag and pipe it into the prepared molds, filling them about 70-80% full. Bake for 10 minutes, or until the madeleines are puffed up and golden brown. They should have the characteristic hump.
Step 8
[Prepare the Injeolmi Ganache] Place the finely chopped white chocolate in a heatproof bowl and melt it gently over a double boiler. In a separate small saucepan, warm the heavy cream until it’s just steaming (do not boil). 
Step 9
Once the white chocolate is melted, stir in the sifted roasted soybean powder until well combined. Then, gradually pour in the warm heavy cream while stirring continuously to create a smooth ganache. The soybean powder adds a wonderful nutty depth.
Step 10
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for about 30 minutes, or until it reaches a thick but pipeable consistency. Transfer the chilled ganache to a piping bag.
Step 11
Once the madeleines have cooled slightly, you can either carefully scoop out a small amount from the center and pipe in the Injeolmi ganache, or spread some ganache on top and dust generously with the sifted roasted soybean powder. If you incorporated small pieces of mochi into the batter before baking, you’ll enjoy an extra chewy texture. Enjoy your delightful Injeolmi Madeleines!
