INGREDIENTS
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5 eggs
100g caster sugar
100g demerara sugar
50g honey
50g water
90g milk
225g cake flour
10g baking powder
225g brown butter (beurre noisette, passed)
1 vanilla pod, split and scraped
1g fine salt
Method
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Prepare the batter
Whisk the eggs and caster sugar until pale.
In a small pan, cook the demerara sugar, honey, and 50g water to soft-ball stage (118°C).
Slowly whisk this syrup into the eggs while continuing to beat.
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Fold in the drys
Sieve together the flour, baking powder, and salt, then fold into the egg mixture.
Add the vanilla, brown butter, and milk, mixing gently until smooth.
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Rest
Cover and refrigerate for 24–48 hours to allow the batter to mature.
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Bake
Grease the madeleine moulds with butter.
Pipe or spoon the mixture into the moulds, filling three-quarters full.
Bake at 180°C for 8 minutes, or until risen and golden with the signature hump.