Pistachio & Strawberry Madeleines

Prepare clarified butter:
1 -In a saucepan melt butter over low heat, without stirring, 10-15 minutes or until melted
2 and solids separate from fat.
3 -Remove from heat; let stand 5 minutes.
4 -Skim off foam.
5 -Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan.
7 -Store in airtight container, melt as needed.
Strawberry Jam
8 Combine strawberries, lemon juice and sugar in a saucepan. Cook in low heat
9 until the temperature reaches 40-44C.
10 - Remove from the heat and slowly add the pectin-sugar mixture while whisking.
11 - Once the pectin is incorporated, place back in the heat, bring to a boil.
12 - Boil for 1min, remove from the heat
13 - Let cool and place in jars.
Prepare the madeleines:
15 - Pre heat oven to 350F.
16 - Place madeleine molds in the freezer for 5 min, then brush with clarified butter, repeat the process.
18 - Using the stand mixer, mix eggs and sugar on medium using a paddle attachment until sugar dissolves.
20 - Add lemon zest, baking powder and slowly add the flour in a few times. Mix on low speed until smooth.
22 - Add pistachio paste, milk and melted butter, mix on low until combined and smooth.
23 - Place the bowl in the fridge for 30min.
24 - Pipe on prepared molds halfway through, add strawberry jam and cover with additional batter. Add crushed pistachios.
26 - Bake at 350F for 12-15min, until golden brown. Remove from the mold
27 - Add tempered chocolate (or candy melts) into the mold, place cooled madeleine on top, let the chocolate set for 15min and put in the freezer for 5 min before removing from the mold.