How to Make Madeleine Dough

1. Mix flour with baking powder and salt.
2. Beat eggs and granulated sugar until fluffy.
3. Add flour into the egg mixture.
4. Add grated lemon zest and orange zest.
5. Add vanilla essence and mix well.
6. Add honey and milk.
7. Add melted margarine (at medium temperature) and mix well.
8. Store the dough in the refrigerator for at least 3 hours before baking the madeleines (overnight is better).
9. Grease the madeleine mold with margarine evenly.
10. Using a piping bag, pour the madeleine batter into the mold (4.5 to 50 grams per madeleine).
11. Bake in a preheated oven at 220 degrees Celsius for 5 minutes, then reduce the temperature to 180 degrees Celsius. Total cooking time is 17 to 18 minutes.
12. Once baked, immediately remove from the mold.
13. Allow to cool before filling.
14. Using a large straw, poke each madeleine on the side.
15. Using a piping bag and small nozzle, fill each madeleine with pineapple filling (between 5 & 10 grams per piece).
16. Arrange madeleines on a serving plate and sprinkle powdered sugar on top.

How to Make Pineapple Filling for Madeleines:

1. Cook caramel with sugar and water over medium heat.
2. Once cooked, pour in coconut milk, then add margarine.
3. Stir well over low heat until all the caramel dissolves, then add pineapple jam.
4. If the filling is too thick, add a few spoons of hot water and stir well!
5. Let it cool.
6. It is ready to be used.