HONEY MADELEINES

1. Heat the oven to 160°C, fan forced.
2. Place the eggs, sugar, and honey in the bowl of a stand mixer fitted with a whisk attachment and whisk for 1 minute.
3. Add the flour, almond meal, baking powder, and salt, then continue to whisk until just combined.
4. Melt the butter, bringing it to approximately 50°C.
5. Switch the whisk to a paddle attachment then stream in the butter while mixing on a low speed, until combined.
6. Pipe the batter into each madeleine tin cavity, filling them three quarters of the way (approximately 25g) and bake in the preheated oven for approximately 7 minutes, or until golden in colour.
7. Allow the madeleines to cool completely at room temperature.
8. Clean and dry the madeleine tin before preparing the gold chocolate coating.

GOLD CHOCOLATE COATING

1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Pipe approximately 15g of the tempered chocolate into each cavity of the cleaned madeleine tin, then press the cooled madeleines into the chocolate.
3. Place into the freezer for 1 hour before unmoulding.
4. Serve at room temperature.

Note:    Store at room temperature for up to 2 days.