Gianduja hazelnut topping
100 g half cream
100 g Gianduja milk chocolate with hazelnuts
Bring the cream to the boil and pour onto the chocolate pieces. Whisk the mixture until smooth.
Spread over a tray and leave to cool in the refrigerator.
Hazelnut madeleine biscuit
250 g egg
230 g sugar
3 g salt
15 g honey
210 g flour
8 g baking powder
160 g unsalted butter
70 g hazelnut paste (or hazelnut spread)
85 g whole milk
Whisk together the eggs, sugar, salt and honey.
Add the flour, which has been sifted with the baking powder.
Add the warm melted butter, whole milk and hazelnut paste.
Cover and set aside in the refrigerator overnight.
Put the madeleines into moulds (25 g per indentation) and leave to rest in the refrigerator for one hour before cooking.
Put onto a heated tray and bake at 190 °C for 12 minutes, turning the tray at the end of 6 minutes.
When the madeleines have cooled, fill them from underneath with the chocolate hazelnut filling, using a piping bag with a small nozzle.