Madeleines

Break the eggs lightly and start beating in the sugar straight away.

After a minute add the honey; keep beating 3 to 4 minutes until white and foamy.

Melt all the butter in a pan, add a squeeze of lemon juice and a pinch of salt, and let it cool a little.

Sift the flour into the egg mixture, then add the baking powder.

Incorporate slowly, then add the melted butter all at once (or in two goes) and whisk very slowly until a uniform paste at ribbon consistency.

Cover with a cloth and rest the batter at room temperature for at least 2 hours.

Coat each mould of the madeleine pan with a little melted butter, even if nonstick.

Preheat the oven to 220 degrees Celsius, about 428 degrees Fahrenheit.

Fill each mould three quarters full with a piping bag or a spoon, leaving room to rise.

Bake at 220 degrees Celsius for the first 3 minutes; the thermal shock makes the hump.

Reduce to 200 degrees Celsius (said '396 finite' for Fahrenheit) and bake another 6 to 7 minutes, 10 minutes in all.

Turn the madeleines out of the mould.