Orange Madeleines

Ingredients

• 115 g unsalted butter

• 15 g brown sugar

• 15 ml honey 

• 100 g castor sugar

• 1 g salt

• 120 g flour

• 4 g baking powder

• 3 eggs

• zest of 1/2 an orange

Method

In a saucepan, melt the butter, brown sugar and honey over low heat. Stir gently with a heatproof spatula to ensure nothing burns.

In a bowl, combine the sugar, salt, flour, and baking powder and mix well with a whisk. Form a well in the centre of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.

When the eggs are fully incorporated and the batter is smooth, slowly whisk in the butter mixture. Whisk in the orange zest. The batter will still be runny and similar in consistency to cake batter.

Cover with plastic wrap pressed directly onto the surface of the batter to prevent a skin from forming. Refrigerate for 6-8 hours or preferably overnight. This helps with the signature madeleine bumps.

Pipe the batter into a non-stick or silicone pan, filling 3/4th of each indent.

Bake at 180° C for 8 minutes or till done. It should spring back when you touch the bump.