Madeleine stuffed with whipped honey over coulis

Preparation:

1. Slowly heat 125 mL of cream with honey; stir with a wooden spoon. Once honey and cream are blended, cool in freezer for 30 minutes.

2. Add the rest of the cream. Once cream is very cold, whip it into a stiff chantilly.

3. Slice open the madeleines and garnish with chantilly

4. Make a caramel by heating the sugar and water and decorate the madeleines with caramelized net sugar

Tip:

For maple syrup enthusiasts, add the chantilly to the cream and the sirop. All the ingredients must be very cold.