Vanilla Honey Madeleines

Melt 90 g unsalted butter over low heat or in a warm water bath, then cool it until no longer hot.

Preheat the oven to 190°C and dry the madeleine mold completely before coating it.

Whisk 2 eggs with 70 g sugar and 20 g honey for about 2 minutes.

Stop when the mixture looks paler, slightly thicker, and the sugar grains feel less noticeable, without trying to whip it into a stiff foam.

Sift in 90 g cake flour and 0.5 teaspoon baking powder.

Fold from the bottom upward with a spatula, just until no dry flour remains, so the batter stays light and does not develop toughness.

Mix in 1 teaspoon vanilla extract and 15 ml milk first.

Add the cooled melted butter in 3 additions, folding well each time until the batter turns glossy and no oily streaks remain.

Cover the surface of the batter and chill it for at least 30 minutes.

The contrast between cold batter and a hot oven helps the centers rise into the classic madeleine hump while the edges set first.

If the mold needs coating, use butter and cake flour separate from the measured batter ingredients.

Coat each cavity lightly and fill it to 80 percent. Bake at 190°C for 10 to 12 minutes and remove the madeleines when the edges turn golden.