Vanilla, lavender, and honey madeleines

I love nothing more than a simple, fresh, even warm madeleine. It is best baked just a short time before serving, as it is the most moist and airy. 

120 g butter, pieces
1/3 vanilla pod, seeds
1 leveled tsp lavender
3 medium eggs, room temperature
30 g mild honey
100 g golden caster sugar
pinch of sea salt
115 g all-purpose (T65 in France) wheat flour
5 g baking powder


In a pan, melt butter, adding vanilla and lavender. Slowly melt, and let it stand, and infuse for 30 minutes.

Only then, Place eggs, honey, sugar, and salt in a bowl and beat with a hand whisk to incorporate, and 1 minute. When the eggs are mixed, combine baking powder with flour and sift into the egg mixture. Mix to incorporate but no longer. Add butter, straining it through a sieve, and mix with a spatula (again, to incorporate, no longer). Cover with plastic wrap so that it sits on the surface of the batter, and place in the fridge for at least 12 hours or up to 24 hours.

Heat the oven to 200°. Generously butter the madeleine tins with butter. Take the batter out of the refrigerator and fill the forms ⅔ full. Bake in the center of the oven for 8 to 10 minutes. Sometimes I do 8, sometimes I do 10 but do never overbake, or they will get hard quite soon.

Serve warm or cool and place in an airtight container to keep them moist.