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Daniel Bouluds Madeleines

As if you need another reason to make these mini cakes for dessert: The batter can be prepped the day before. From: bonappetit.com MAKES 12 LARGE OR 5 DOZEN MINI

1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup all-purpose flour, plus more for dusting
2 large eggs
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons unsalted butter, melted, warm
Nonstick vegetable oil spray
Powdered sugar
Special Equipment
Three 20 cake mini madeleine pans or one 12 cake regular madeleine pan

Whisk baking powder, salt, and flour in a small bowl.

Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

Preheat oven to 400. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).

Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8-10 minutes for regular cakes.

Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.?