Gluten-Free Hazelnut Madeleines

For the madeleine batter: Organise all the necessary ingredients.
Blend the whole eggs and milk together beforehand.
Combine the 3 types of flour, baking powder, castor sugar, almond flour and locust bean gum together.

Pour the dry ingredients in a mixing bowl.

Add the eggs and milk mix...

... and the honey. If the honey is too thick, melt it in the microwave for a few seconds.

Combine with a whisk...

... vigorously, until smooth. You can mix the preparation using a stand mixer.

Add the melted butter.

The point here is to create an emulsion, i.e. incorporate fat inside the mass.

The mass should start thickening...

... and will gradually become homogeneous.
At this stage, the gluten-free batter is ready. This batter can be used for any madeleine recipe, then add the appropriate ingredients to give it the desired flavour.

For hazelnut madeleines: Add 50 grams of hazelnut paste to the batter.

Combine well with a whisk. Transfer the preparation into a piping bag and refrigerate overnight.

Remove from the fridge one hour before baking so the temperature goes up between 17 and 20°C.
Fill the cavities of a madeleine mould up to 3/4 (no greasing required). You can use a silicone mould or, even better, a madeleine tin mould with non-stick coating. Place the mould on a perforated baking sheet.

Bake in the oven preheated at 250°C (gas 9) for 1 minute, then turn off the oven and leave the madeleines in the hot oven for 17 minutes. This baking technique inside an oven that has been turned off will prevent the formation of uneven bumps on the side of the madeleines. Make sure you don't open the oven during this operation.

When cooked, this is what the madeleines should look like. Baking time will be shorter in a professional oven.
Set aside to cool inside the mould.

For the decoration: Cut 20 grams of hazelnuts in half with a knife.

Add gold colouring powder with the tip of a knife.

Combine until the hazelnuts have a golden finish.

Crush 100 grams hazelnuts with a rolling pin...

... as shown in the photo.

Filling the madeleines: Make a cut inside the bump with a small knife.

We want to create an incision that goes down to the centre of the madeleine.

Insert the piping bag inside the incision and fill the centre with hazelnut paste.

Pipe between 4 and 5 grams hazelnut filling in each madeleine. This hazelnut paste is low in sugar but can be replaced with hazelnut chocolate spread.

This is what the result should look like.

Wipe any leaks of hazelnut paste with paper towel.

Temper 150 grams of dark chocolate (traditional method or technique with Mycryo).

Dip the base of the madeleine in the tempered chocolate.

Wipe with your finger to create a neat finish.

Dip the chocolate base in the crushed hazelnuts...

... so they stick to the chocolate before it sets. Repeat for all madeleines.

This is what the result should look like.

Arrange a hazelnut half on the madeleine to cover the incision mark.

Leave to crystallize at room temperature before serving. These madeleines will keep well for up to two weeks in an airtight container.