Grease the moulds and sprinkle with strong bread flour if necessary. Melt the unsalted butter in a microwave. Pre-heat the oven to 170°C.
Mix the ★ dry ingredients and sift into a bowl.
Mix the eggs, honey, and vanilla beans together and add to the ★ dry ingredients. Stir until evenly combined.
Add the melted butter and stir well. Add the rum and stir until the batter is even and smooth.
If you have time, rest the batter for more than 1 hour. I put the batter into a piping bag and put it in the vegetable bin in the fridge.
Pre-heat the oven to 170°C. Pipe the batter into the moulds to fill up to 80 %. Give several sharp taps to the moulds to flatten the surface.
Bake at 170°C for about 20 minutes. When a skewer inserted comes out clean, they are ready. Remove the madeleines from the mould and put on a cooling rack.
When almost cooled, cover with cling film and leave to cool completely. Alternately, you can cover with a moistened tea towel while hot and leave to cool.
To store them, wrap them in cling film or put in a plastic bags to prevent from drying out.
Freshly baked, these are fluffy and have the wonderful smell of vanilla. After cooled, the sponginess is settled and moist. I like them either way.
Have a look at my 'Milky Madeleine' Recipe ID:1758859.
Story Behind this Recipe
My children ask me to make madeleines very often. I use the same recipe every time (Recipe ID: 1758859), but I thought they might get bored with the same taste, so I wanted change it. I was given vanilla pods, so I decided to use a whole pod in one batch. It was so good!
This is an easy recipe. The baking time differs according to your oven, so adjust if necessary. By using a whole vanilla pod, you can enjoy vanilla's rich aroma.