Melt 125 g butter and let it cool until lukewarm.

Ingredients

• 125 gButter, without salt
• 150 gEgg, whole, raw, fresh
• 125 gSugars, granulated
• 15 gHoney
• 4 gLemon peel, raw
• 125 gWheat flour, white, all-purpose, unenriched
• 5 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 0.5 gSalt, table
• 10 gButter, without salt editorial addition
• 10 gWheat flour, white, all-purpose, unenriched editorial addition

Method

1. Melt 125 g butter and let it cool until lukewarm.
2. Whisk 3 eggs with 125 g sugar, 15 g honey and the lemon zest for 5 minutes until pale and thick.
3. Sift in 125 g flour with 5 g baking powder and 0.5 g salt, fold in gently and finally fold in the lukewarm butter.
4. Cover the batter and chill for 60 minutes at 4 °C; cold batter forms the hump during baking.
5. Preheat the oven to 210 °C. Grease two 12-cup madeleine tins with 10 g soft butter and dust with 10 g flour.
6. Put about 23 g batter into each cup, bake for 4 minutes at 210 °C, then 6 minutes at 190 °C until the edges are golden and the centres have risen into a hump.
7. Turn the madeleines out immediately and cool on a rack for 5 minutes.