Canelé Pâtisserie Chocolaterie

Step 1. Melt the unsalted butter in a small saucepan over medium heat until golden brown and smelling nutty, then set aside to cool to room temperature.

Step 2. In a large bowl, whisk the eggs, granulated sugar, and honey together for about 5 to 7 minutes until the mixture is pale, thick, and leaves a trail when the whisk is lifted.

Step 3. Sift the all-purpose flour, baking powder, and salt together in a separate bowl to remove any lumps.

Step 4. Gently fold the sifted dry ingredients into the egg mixture using a silicone spatula, using a light hand to avoid deflating the air bubbles.

Step 5. Stir in the lemon zest and vanilla extract, then slowly pour the cooled melted butter down the side of the bowl, folding it in until just incorporated.

Step 6. Cover the bowl with plastic wrap and refrigerate the batter for at least 2 hours, or ideally overnight; this temperature shock is what creates the iconic hump.

Step 7. Preheat your oven to 375°F (190°C) and generously brush a madeleine pan with melted butter and dust with flour, tapping out any excess.

Step 8. Spoon or pipe about one generous tablespoon of the chilled batter into the center of each shell mold; do not spread the batter out to the edges.

Step 9. Bake for 8 to 10 minutes, or until the edges are golden brown and the centers have risen into a tall hump and spring back when touched.

Step 10. Immediately turn the madeleines out of the pan onto a wire rack to cool; they are best served warm with a light dusting of powdered sugar.