Tuesday, February 12, 2008



(Make a delicious cake with first-class pâtissier)

I love this lovely book; there are a lot of pictures (the same as many book in Japanese). The chefs (pâtissier) will show you how to make a delicious cake (you can see in the picture that there are many kind of pastry that the book shows how to make).

The book starts with introducing the chefs (some of them have their own book and there are some French chefs, who will show how to make the famous pastry from their shop, like Tart Tatin from Hôtel Tatin). Then you will be shown how to make famous French pastry from the famous shop (like Dalloyau) and etc.

And if you don’t have a basic knowledge of pastry making, don’t worry, all the chefs will guide you from the basic like how to prepared the pan, make the basic sponge cake and much more. After that there are series of how to make a French pastry (they’re so good looking, and the instruction is step by step). The book has variety of the pastry from sponge base, tart, ice dessert, butter cake, chocolate and simple bake goods. Plus, there is a dictionary of dessert, which has information of ingredient and special words that use in pastry making. Most of the ingredients are simple or if they are special, there is the address of the shop (and the website) where we can find them (in Japan).

But I accept that I love this book because of the beautiful pictures, it’s so tempting, all the pastry look very beautiful (a feast to the eye). It’s good to know that we can make many kind of patisserie style dessert at home (the recipe is in small quantity, not the professional size). This book is good for anyone who likes the French pastry.

Many kinds of dessert

The recipe with illustrations

After talking about the book it’s time to try the recipe, the Madeleine bases on basic pastry ingredient so use the best if you can (or use the vanilla extract that you really love). I like it warm from the oven but when they are cool my sister will put it in the toaster oven, it will crisp on the outside (I know it’s not traditional but if it’s delicious I don’t mind).

Mostly I will prepare everything, like Madeleine batter and pans in the evening (put the pans in the refrigerator, too because they have been greased and floured) and I will bake them in the morning, what easy lazy time! A plain little cake (or some people call cookie) with a hot coffee or tea, I think it’s so relax.

Note: this recipe has to refrigerate overnight before use, and greased and floured pan very carefully the Madeleine is a sticky cake.

From: 一流パティシエといっしょに美味しいケーキを作りたい (make a delicious cake with first class pastry chef)


Make 24 standard sizes Madeleine

200 g unsalted butter
200 g cake flour
6 g baking powder
1/8 tsp salt
150 g eggs, at room temperature
200 g superfine white sugar
1 tsp pure vanilla extract

Melt the butter and allow it to cool while making the batter.

Sift the flour, baking powder, sugar and salt together in to a medium bowl and set aside.

Put egg in a bowl then set the bowl over the pot of simmering water, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when lifting the beaters. Add the vanilla extract and beat to combine.

Pour half amount of egg mixture over the flour and, using a large whisk, mix the flour mixture and egg together to moisten, then add all the egg (the mixture will be crumble). Add melted butter into the flour mixture (little by little 5-6 times) mix until smooth do not overmix. Cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven to 190°C. Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Make sure the pans are well greased, the Madeleine will stick like crazy and hard to remove.)

Drop a generous tablespoonful of the batter into the center of each prepared mold.

Bake the madeleines for 10 to 12 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake, or they will be dry.

Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool.


  1. Too bad i dont understand japanese. IF not this book really looks like a must have! :(

  2. I love all your recipes. All of them are very good. Thank you for sharing. Do you read japanese? I wish to buy those japanese book you recommend but I can't read japanese :( Is there any software I can use to translate jap to english :)

    Keep the good work coming. Thank you very much once again for sharing your fabulous recipes.


  3. the ingredients included "150g eggs". Does it mean 150g eggs without eggshell or with eggshell? I know this is an ridiculous question but I just suddenly got confused

  4. It's mean 150g of whole egg without shell.



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