Madeleines

Take the eggs out of the fridge so they come to room temperature. Melt 130 g of the butter and keep cooking until it foams, then turns golden with brown specks and smells of hazelnuts. Cool slightly.

Whisk the room-temperature eggs, the sugar and the salt for 5 minutes until pale, thick and doubled in volume.

Finely grate in the zest of the lemon and add the honey and vanilla extract.

Sift over 130 g of the flour and the baking powder and fold in gently, then fold in the browned butter.

Cover and refrigerate for at least 3 hours, or overnight. The cold batter hitting a hot oven is what makes the hump.

Brush the madeleine tin thoroughly with some of the remaining butter, softened, dust it with some of the remaining flour, tapping out the excess, and chill it too.

Heat the oven to 220°C. Spoon the cold batter into the moulds, three quarters full, without spreading it. If your tin holds 12, bake in two batches: keep the rest of the batter in the fridge, then wipe, butter, flour and chill the tin again before the second batch.

Bake for 5 minutes, then turn the oven down to 180°C for another 5 to 6 minutes, until golden and humped.

Turn out at once and eat warm, dusted with the icing sugar.