Lemon Honey Madeleines with a Domed Back

What you need

• 2 large eggs, at room temperature
• 100 g (1/2 cup) granulated sugar
• 1 tsp honey
• 1 lemon, zest only
• 100 g (3/4 cup + 1 tbsp) all-purpose flour, plus extra for the tin
• 1 tsp baking powder
• 1 pinch salt
• 100 g (7 tbsp) unsalted butter, plus extra for the tin

Method

Restated from the original video

1. 1

   Melt the butter in a small pan and let it cool until just warm.

2. 2

   Whisk the eggs, sugar and honey in a bowl until pale and thick, about 5 min with an electric whisk.

3. 3

   Stir in the lemon zest.

4. 4

   Sift the flour, baking powder and salt over the eggs and fold in with a spatula until no dry streaks remain.

5. 5

   Fold in the cooled butter in two additions until the batter is smooth and glossy.

6. 6

   Press plastic wrap onto the surface of the batter and chill for at least 1 hour, or overnight. The cold batter is what gives the hump.

7. 7

   Brush the madeleine tin with soft butter, dust it with flour and tap out the excess. Keep the tin in the fridge until needed.

8. 8

   Heat the oven to 200 °C (400 °F).

9. 9

   Spoon or pipe the cold batter into the moulds, filling each about three quarters full. Do not spread it.

10. 10

    Bake until the centres have domed and the edges are golden, 9-11 min.

11. 11

    Rap the tin on the counter to release the cakes and cool them on their sides. Serve the same day, ideally still warm.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.