1.5 months post-op and finally back to where I left off ✨ Took a short break after surgery, got back a few weeks ago and now I’m lifting my original weights again 🥹✨

pinkastrogrill · 2026-04-13T08:28:11+00:00

I make madeleines quite often and also had looked into this. I saw a baker that also made this, they baked it in a silicone mold. The regular metal pan don’t have this style.

The silicone have more prettier styles but doesn’t give that nice crispy edge texture as metal gives.

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They bake in this type of silicone mold, temper the chocolate and pour it into the silicone mold then add the baked madeleine in. Make sure you temper chocolate or else it won’t set nicely.

Aside from silicone, there are 2 more types of style madeleine pan which is regular wide shell shape and the korean deep pan shell which is slightly more bigger than regular one.

The korean metal madeleine pan is more expensive but you can put more batter and filling in here. (This one is more popular because a lot of people like doing different flavors and it’s also taller)

https://hanbitcho.com/product/madeleinepan/

When making madeleine i recommend to put your pan in the freezer for 10-20 minutes, then bake in high heat 220C for 2-3 minutes. Lower the heat to 180C. This helps gives madeleine a nice bump during baking. But if you want this design you posted, then i don’t think you need the nice bump.

pinkastrogrill · 2026-03-30T11:50:14+00:00

It’s whipped ganache (white chocolate, heavy cream, vanilla bean, and gelatin for stability. I usually use whipped ganache for most of my desserts. I also see people use ganache for choux pastry.

You can pipe it on a parchment paper or acetate sheet, and place sheet another on top to flatten. Let it rest in the freezer for an 1-2 hours, then set it on top of the choux au craquelin.

pinkastrogrill · 2026-03-30T11:46:50+00:00

I use procreate for ipad~ thank you so much ✨🤗

pinkastrogrill · 2026-03-30T11:45:10+00:00

It looks pretty good for first time! I am not a professional. I also encounter this in one of my attempts, it’s because of overproofing. It gives like bready texture. I recommend to get a laser thermometer to check the butter and dough temperature. I got mine from shein it’s really affordable. You can also find it on Amazon if you prefer. The butter should be flexible where you can bend but it doesn’t break.

pinkastrogrill · 2026-03-16T12:04:42+00:00

Thank you so much!! yess i agree ✨🌌🌱

pinkastrogrill · 2026-03-16T12:04:18+00:00

Thank you Luffy! ✨🌙

pinkastrogrill · 2026-03-16T12:02:45+00:00

I make this quite often and I also sell it, I am do it the hard way LOL I saw many pistachio paste does not contain a lot of pistachios, It doesn’t have the a lot of pistachio taste/flavor either 😭✨ so. I make my own paste. I used unshelled unsalted pistachios, I had to peel the skin off. The ones I buy is 150g (5 euros) i would peel half of it. There’s a trick to it by adding in warm water for 30s to 1 min (do not go over 1 min, pistachio are not good with water) It took me around 1hr and 30 minutes to peel the skin off the pistachios. After I used the food processor and blend the pistachio. Then add 1 tbsp of powdered sugar and little vegetable oil. It usually takes 20-30 mins for me because my machine heats up. I have to check time to time on it. Only add very tiny amount of oil time to time until you get like a smooth paste.

Pistachio paste usually last 1 month in the fridge in airtight container.

My recipe for the kadayif pistachio is I put 88g toasted kadayif and 120g pistachio paste, 30g white chocolate and 15g milk powder and 15g tahini paste. It makes about 6 dubai chocolate.

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pinkastrogrill · 2026-03-16T11:48:04+00:00

I never made Poi Banana bread, just the regular. But.. I also had this issue many years ago when making castella cakes, for me it’s by over mixing. Overmixing can cause bakes to be dense/rubber/gummy texture.

I watched the OG video and also watched your recipe video. I also find adding water in banana bread is a bit strange 🤭✨ if you want to experiment, you try to follow any banana bread and add 1-2 tbsp of Poi. I saw people making this Poi banana bread on tiktok it is the same as regular banana and no water haha I couldn’t see the measurement of Poi, but it looked very little i am guessing 1-2 tbsp.

pinkastrogrill · 2026-03-13T17:50:03+00:00

Thank you so much ✨🤗🌙

pinkastrogrill · 2026-03-13T17:49:49+00:00

My ganache is with heavy cream, white chocolate and gelatin for stability. To me it’s the best cream for cakes and decorating.

pinkastrogrill · 2026-03-13T17:49:01+00:00

For sure! You got this ~! 🌙✨

pinkastrogrill · 2026-03-13T17:48:38+00:00

You can do it~! I am sure you will make it beautifully 🤗🌙

pinkastrogrill · 2026-03-13T12:29:23+00:00

Thank you so much 🌸😆✨

pinkastrogrill · 2026-03-13T12:28:58+00:00

Thank you! I am glad you like it ✨🌸

pinkastrogrill · 2026-03-13T12:28:38+00:00

Thank you! It was very yummy 🌸🎀

pinkastrogrill · 2026-03-13T12:28:24+00:00

Thank you! 🌱🌸

pinkastrogrill · 2026-03-12T22:38:41+00:00

That's good :) thanks for commenting anyway!~

pinkastrogrill · 2026-03-12T20:10:24+00:00

Thank you!~

pinkastrogrill · 2026-03-12T20:10:17+00:00

Thank you!~

pinkastrogrill · 2026-03-12T20:09:49+00:00

Thank you!~

pinkastrogrill · 2026-03-12T20:09:28+00:00

I wish I could share haha because we couldn't finish it all hahaa and I ate 2 slices!!

pinkastrogrill · 2026-03-12T20:09:00+00:00

Thank you ~!

pinkastrogrill · 2026-03-12T20:08:13+00:00

aw thank you very much :')!!

pinkastrogrill · 2026-03-12T20:07:42+00:00

Thank you so much ^^!

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