Madeleines

Step 1: Sift the flour and baking powder into a bowl.

Step 2: Whisk the eggs and sugar vigorously for 2 minutes, until paler and foamy. Alternatively, beat for 1 minute at speed 6 with a handheld beater.

Step 3: Add the flour mixture in 3 parts, whisking gently between additions until combined.

Tip: Mix gently to avoid overworking the gluten and making the crumb less tender.

Step 4: Add the salt, oil, milk, honey, vanilla and lemon zest. Mix until combined.

Step 5: Add the butter and mix gently with a rubber spatula until combined. The batter will be fairly thin but should leave a faint ribbon briefly on the surface.

Step 6: Cover with plastic wrap touching the surface of the batter and refrigerate overnight, for at least 6 hours.

Step 7: Preheat the oven to 200°C / 390°F (180°C fan) for at least 30 minutes.

Step 8: Pour the batter into 2 piping bags, or 1 large bag. Fit each with a round nozzle about 0.7–1.2 cm (0.3–0.5 inches) wide, or snip the end off. Refrigerate the filled bags until needed, or freeze them for up to 2 months.

Step 9: Spray the madeleine pan with oil. Fill each cavity almost to the top.

Step 10: Bake for 10 minutes, until light golden.

Step 11: Unmold the madeleines straight away and pile them onto a serving platter. Dust with icing sugar and serve immediately while hot.