Clementine Madeleines

Ingredients

• 8 tbsp unsalted butter – melted and browned
• 1 tbsp unsalted butter – melted (for brushing pan)
• 1 tbsp all-purpose flour – for dusting pan
• 2 large eggs
• 0.5 cup granulated sugar
• 1 tbsp honey
• 0.25 tsp fine sea salt
• 2 clementines clementines – finely zested
• 1 cup all-purpose flour – sifted
• 1 tsp baking powder
• powdered sugar – for dusting (for serving)

Instructions

1. Brown the butter: Melt 8 tbsp unsalted butter in a small saucepan over medium heat until the milk solids turn golden and it smells nutty, 4–6 minutes. Immediately scrape into a bowl to cool to lukewarm.
2. Prepare the pan: Lightly brush a madeleine pan with 1 tbsp melted butter, dust with 1 tbsp flour, and tap out the excess. Refrigerate the pan while you make the batter.
3. Whisk the base: In a medium bowl, whisk 2 large eggs, 0.5 cup sugar, 1 tbsp honey, and 0.25 tsp fine sea salt until pale and slightly thick, 2–3 minutes.
4. Add clementine aroma: Finely zest 2 clementines directly into the bowl and whisk to combine.
5. Fold in dry ingredients: Sift 1 cup flour and 1 tsp baking powder over the egg mixture. Use a spatula to fold gently until just a few streaks remain.
6. Incorporate butter: Stream the cooled browned butter down the side of the bowl, folding until the batter is smooth and homogenous. Do not overmix.
7. Rest the batter: Cover and refrigerate 1–24 hours to hydrate the flour and develop the signature hump.
8. Heat the oven: Place a rack in the center and preheat to 425°F (220°C). Keep the prepared pan chilled until filling.
9. Fill the molds: Spoon or pipe the cold batter into the chilled molds, filling each 2/3–3/4 full. Chill the filled pan 10 minutes for the best bump.
10. Bake hot then lower: Bake at 425°F for 5 minutes until the edges are just set and a small hump forms. Without opening the door for long, reduce oven to 375°F (190°C) and bake 5–7 minutes more until the edges are deep golden and the centers spring back when lightly pressed.
11. Unmold and finish: Rap the pan to release the madeleines onto a rack and cool 5–10 minutes. Dust with powdered sugar if desired and serve warm; they are best the day they are baked.