Madeleine entremets | Taste of France®

Ingredients

• 1 oz. (25 g) sliced almonds
• 2 medium eggs (scant ½ cup/100 g)
• Scant ½ cup (3 oz./80 g) superfine sugar
• 1½ oz. (40 g) butter, melted and still warm
• Generous ⅓ cup (1¾ oz./50 g) all-purpose flour
• 1 oz. (30 g) potato starch
• ¾ tsp baking powder
• Butter and flour for the baking ring
• Scant ½ cup (100 ml) water
• 2½ tbsp (1 oz./30 g) superfine sugar
• ½ vanilla bean, split lengthwise
• 1 sheet (2 g) gelatin
• 1 cup (12 oz./340 g) chestnut honey
• Scant 2 tbsp (1½ oz./40 g) acacia honey
• 3 tbsp (60 g) glucose syrup
• Scant 1 cup (210 ml) whipping cream
• 3 medium egg yolks (2¾ tbsp/45 g)
• Scant ⅔ cup (150 ml) whole milk
• 1 tsp unsalted butter
• 1 large egg yolk (1 tbsp/20 g)
• 2¼ tbsp (¾ oz./20 g) light brown sugar
• 1 tbsp (10 g) cornstarch
• 1½ cups (350 ml) whipping cream
• 3½ oz. (100 g) pastry cream (see above)
• 4 oz. (110 g) dark chocolate, 70% cacao, chopped
• 1½ oz. (40 g) cacao paste
• 4½ oz. (125 g) cocoa butter, chopped
• 3½ oz. (100 g) white chocolate, chopped
• ⅓ oz. (10 g) milk chocolate, chopped
• 3½ oz. (100 g) cocoa butter, chopped
• 1½ tsp (8 g) edible gold luster dust
• Honey