Method:

Pre-heat the oven to 190°c.

Making the batter:

1. Begin by melting the butter on a medium heat. Take off as soon as its melted and set aside.

2. Whilst the butter is melting, use a pastry brush to cover your mould with butter as evenly as possible. Then dust with flour, tapping it off so the coverage is even. 

3. Weigh the flour and baking powder into same bowl and mix in together a bit and then sift it. 

4. In a separate bowl, measure the eggs, sugar, honey, milk and lemon zest. Mix it together to dissolve the sugar in the liquid. You should now have: a pan with melted butter, a bowl with sifted flour and baking powder and a bowl with the milk/sugar/honey/zest. 

5. Add half of the flour to the bowl with liquid and whisk together. Add rest of flour and whisk in until you don’t see any strands of flour. Don’t overmix.

6. Pour in the melted butter all at once and mix in for 10-15 seconds. Cover the bowl and place in fridge to rest for 30 mins.

Filling the madeleine mould:

1. Prepare a piping bag with a 1cm tip and fill it with the dough.

2. Pipe 28-29g of the dough into each shape, have a teaspoon on hand to remove a bit if you overdo it. 

3. Bake at 190°c for 3 mins, then turn the oven down to 160°c and bake for a further 7 minutes.