Cédric Grolet's Madeleines

Brown butter (in a saucepan): melt the butter and cook until it turns hazelnut-coloured and smells nutty. Off the heat, stir in the honey until melted. Set aside, lukewarm.

Put the Earl Grey tea in the bowl and chop finely: 10 sec / speed 10. Scrape down the sides.

Add the finely grated bergamot zest, sugar, eggs and milk. Mix: 30 sec / speed 4.

Add the sifted flour and baking powder. Mix: 20 sec / speed 4, until smooth.

Add the still-warm brown butter and honey mixture. Mix: 20 sec / speed 3.

Transfer the batter to a piping bag and fill a madeleine mould (about 25 g per madeleine).

Preheat the oven to 200 °C (gas 6). Bake immediately for 6 min, until the hump rises and the edges turn golden.