Pastry flour 236g / 2 cups
Baking powder 7g / 1 3/4 tsp
Butter, melted 236g / 2 sticks and 2 tsp
Sugar 193g / 1 cup
Brown sugar 29g / 2 1/3 TBSP
Salt 1g / 1/4 tsp
Honey 39g / 1 3/4 TBSP
Whole eggs 260g / 5 large eggs
Lemon zest 1g / zest of 1/2 lemon
Orange zest 1g / zest of 1/4 orange
Preparation of the batter
Sift the pastry flour and the baking powder together. Set aside until ready to use.
Melt the butter. Set aside until ready to use.
In a mixing bowl, combine sugars, salt, honey and eggs. Using a fewer strokes as possible, gingerly
whisk until just incorporated.
Using a plastic spatula, fold in flour and baking powder.
Then fold in melted (NOT hot) butter until thoroughly incorporated.
Pour batter into a pipping bag and refrigerate overnight and up to 2-3 days.
Baking of the batter
Pre-heat conventional oven to 425°F.
Apply a thin layer of melted butter to the inside of each madeleine cavity. Refrigerate or freeze pan
so that butter can harden.
Pipe madeleine batter to 3/4 of each madeleine cavity. Then tap madeleine pan against the work
surface to smooth top of batter.
Place madeleine pan on the center rack of the oven, close the oven door and lower the baking
temperature to 375°F. Bake for 10-12 minutes.
Once baked, immediately unmold madeleines onto a cooling rack.