Start by melting the butter. Then set aside to cool slightly.

In a big bowl, whisk together the eggs and sugar well. Whisk in the milk.

In a separate bowl, combine the flour, salt and baking powder. Then whisk this into the egg/milk mixture in two additions.

Add the zest and honey to the melted butter, and then pour into the batter in two additions, whisking together until smooth.

These can be baked right away, or even better, cover with plastic wrap touching the surface and chill for several hours or overnight. The batter will become thicker and be easier to put in the molds.

When you’re ready to bake, preheat your oven to 375F/190C (convection or standard).

Butter and flour the madeleine tin generously. Fill the molds ¾ of the way full, either piping or spooning the batter into the center.

Place in the freezer for 5 minutes until the pans are very cold and then put directly into the oven.

Bake for 5 minutes, and then turn down the heat to 325F/160C. Bake for an additional 5 minutes. If using silicone or non-convection, they might need to bake 2-3 more minutes. The cakes should spring back and they should be nicely brown as well.

As soon as they come out of the oven, de-mold the madeleine by turning over the pan onto a clean kitchen towel, tapping the end if necessary.