Classic madeleines

Put 75g of the butter into a pan and melt over a low heat, then bring up to a medium-high heat and allow it to brown, reaching a mahogany-like colour with a nutty smell. Remove from the heat, add the remaining 20g butter and the honey, then leave to cool for 10 minutes, stirring occasionally.

Meanwhile, put the eggs and sugar in a bowl and use an electric hand mixer to whisk on a medium speed until incorporated, then turn up to high and whisk for 6-8 minutes until the mixture has doubled in volume (you can also use a stand mixer for this).

When the egg mixture is ready, add the melted-butter mixture and whisk on high speed for 5 seconds. Sift in the flour and baking powder, then use a balloon whisk to very gently fold it in with a figure-of-eight motion, being careful not to knock the air out. Carefully transfer to an airtight container, cover and chill overnight.

When ready to bake, remove the batter from the fridge and heat the oven to 220ºC, gas mark 7. With a pastry brush, paint the softened butter evenly into every nook and cranny of a 12-hole madeleine tin, then use a sieve to lightly dust the tin with a thin layer of flour. Turn the tin over and tap on the work surface to remove any excess, making sure every crevice of the shells is coated in a thin layer of butter and flour.

Give the madeleine batter a good stir, then spoon a dollop (around 1 tsp) into the centre of each shell – you don’t need to spread it out. Put in the middle of the oven for 8-10 minutes (don’t open the door until a full 8 minutes has elapsed). Check they have risen well and have a pronounced pale nipple that is just set. If the batter is still a little wet on top, give them 1 more minute. Remove from the oven and bash the tin on your counter to release them all easily.