Daniel Boulud's Madeleines

Preparation

1. Step 1

   Whisk ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a small bowl.

   Step 2

   Whisk 2 large eggs, ⅓ cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

   Step 3

   Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).

   Step 4

   Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.

   Step 5

   Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.