Mini Madeleine (มินิมาดแลน)

1.Bring eggs out of the fridge and leave it to warm up at the room temperature.

2.In a pot, melt the butter, brown sugar, and honey over low heat.

3.Sift flour, baking powder and salt into a large mixing bowl. Add sugar and mix well with a whisk. Slowly add the eggs one by one, whisking to incorporate each into the egg mixture before adding the next.

4.When the eggs are fully incorporated, and the batter is smooth, slowly whisk in the melted butter mixture and vanilla extract.

5.Transfer to a piping bag and rest in the fridge for 2-3 hours.

6.Preheat oven to 180°C for convection. Spray nonstick cooking spray evenly in all the cavities of a mini madeleine pan.

7.Pipe the madeleine batter into the cavities, fills each about three-quarters of the way to the top. Bake for 6-7 minutes. Remove from the oven and unmold immediately by banging the corner of the madeleine pan against the surface until the fresh madeleines drop out.

8.Sprinkle icing sugar evenly over the madeleines and promptly.