Recipe for Madeleines with hazelnut cream, filled with forest fruit spread.

Making clarified butter: Place the butter in pieces in a saucepan, heat it over medium heat (about 20 minutes) until a thick white layer (the whey) forms. Let it cool and strain through a fine sieve. Set aside.

Preparation of the madeleine batter (to be done the day before): In a saucepan, gently warm the milk and the spread, then whisk to combine everything. In a mixing bowl, combine the eggs, sugar, and honey. Incorporate the milk mixture, followed by the sifted flour and baking powder. Finally, fold in the clarified butter. Transfer to a piping bag and let rest overnight in the refrigerator.

Cooking the madeleines: Preheat your oven to 210°C. Grease and flour your mold cavities, then place a ball of dough in each indentation and bake for 7 to 8 minutes.

When you take them out of the oven, let them rest for a few moments, then gently remove the madeleines and fill the center with a bit of berry jam using a piping bag.

To finish Note: If your madeleines do not rise or brown enough, increase the temperature of your oven. Conversely, lower the temperature if they brown too quickly.