Makes around 25 madeleines :

• 235 g unsalted butter
• 1/4 grated tonka bean
• 200 g T55 flour
• 10 g baking powder
• 1 pinch of table salt
• 60 g milk
• 40 g lemon blossom honey
• 3 medium eggs
• 140 g granulated sugar

Instructions:

1. Melt 200 g of the butter (reserve the remaining 35 g for greasing the baking mould) and cook until slightly browned (beurre noisette). Leave to cool a little while you prepare the other ingredients.

2. In a bowl, mix the baking powder, grated tonka bean and salt. In another bowl, whisk the milk, honey and eggs together.

3. Now, add all the dry ingredients to the wet mixture and then add the brown butter (don't strain it as you want to keep the brown bits).

4. Leave the mixture to rest in the fridge for 30 minutes (or even over night). Pre-heat the oven to 210°C.

5. Place a tablespoon of the batter into each mould brushed with melted butter and bake for about 9 minutes.