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First, cool the butter until it's warm enough to remain fluid and emulsify, but not so hot that it cooks the eggs or thins the batter.
Next, incorporate the honey or invert sugar, which helps retain moisture, slows down staling, and enhances the color of the shell.
Allow the batter to rest in the refrigerator for at least 3 hours, or ideally overnight. This resting period allows the flour to fully hydrate, the gluten to relax, and the batter to thicken.
When ready to bake, pipe a mound of batter into each mold, filling them about ¾ full. The batter will spread as it heats, so mounding it in the center encourages a rise.
Preheat the oven to 220°C for the first few minutes to initiate the rise, then reduce the temperature to between 180°C and 190°C to finish baking without over-browning.
Be careful not to overmix the batter once the flour is added; gently fold until just combined to avoid developing too much gluten, which can make the madeleines tough.
Avoid opening the oven door during the initial baking time, as a drop in temperature can cause the madeleines to collapse before they set.
Keep an eye on the baking time and remove the madeleines when the edges are golden and the center springs back. If left in the oven too long, they can dry out quickly.