• Making& Baking the Madeleines
• In a bowl, thoroughly whisk together the eggs, honey, salt, and sugar.
• Add the dry: Sift the cake flour, pistachio powder, and baking powder directly into the same bowl, then mix well.
• Melt butter: microwave it in a separate bowl.
• Combine wet ingredients: Once the melted butter temperature is around 50°C, add the pistachio paste and heavy cream, mixing well.
• Combine everything together and mix until the batter looks glossy.
• Make sure the plastic wrap touches the surface of the batter. And then, refrigerate for at least 12 hours.
• Lightly grease your madeleine mold with butter.
• Gently stir the chilled batter to loosen it up and pipe.
• Preheat your oven to 200°C. Lower the temperature to 180°C and bake for about 14 minutes+.
• After the bake, flip them over to cool until lukewarm.
• Making raspberry jam
• In a saucepan, bring strawberries, sugar (A), and raspberry puree to a boil.
• Once it starts bubbling up, mix sugar (B) and pectin together, add it to the pot, and whisk rapidly.
• Keep stirring constantly for at least 4 minutes.
• Remove from heat, stir in the lemon juice, and mix well. Let it cool in the fridge.

Making the raspberry glaze

• Sift the powdered sugar, then thoroughly mix all the glaze ingredients together.

Final touches

• Poke a small hole in the top of the madeleine and rotate the tool inside to create a space for the filling.
• Pipe raspberry jam into each madeleine.
• Glaze: Lightly brush the outer surface of the madeleines with the raspberry glaze.
• Set the glaze: Bake the glazed madeleines in a 160°C oven for 1 minute to set the glaze beautifully.