Chestnut Madeleines

Melt 100g unsalted butter gently, then let it cool until lukewarm so it will not heat the eggs later.

Preheat the oven fully to 190°C, and brush the madeleine molds with a very thin layer of butter for clean release.

Whisk 2 eggs with 90g sugar for about 2 minutes, just until the sugar grains mostly dissolve and the mixture looks slightly paler.

Add 1 tbsp honey and whisk only until it is evenly blended into the egg base.

Sift in 120g all-purpose flour and 1 tsp baking powder, then fold with a spatula using broad strokes.

Stop when only a few dry streaks remain, because heavy mixing can make the crumb tight instead of light.

Loosen 80g chestnut paste with 20ml milk, add it to the batter, and press out any visible lumps with the spatula.

Pour in the cooled butter in 2 or 3 additions, folding until the batter looks smooth and glossy.

Press plastic wrap against the batter and refrigerate it for at least 1 hour so it becomes thoroughly cold.

Just before baking, fill each mold about 80% full, leaving space for the center hump to rise cleanly.

Bake at 190°C for 10 to 12 minutes, until the edges are golden and the centers have risen into rounded humps.

Remove them from the molds promptly, then cool on a wire rack for 5 minutes before serving warm.