Measure the ☆ dry ingredients. Leave the eggs at room temperature. Melt butter in the microwave.
Add the beaten eggs and honey to the sifted dry ingredients and whisk until all the ingredients are completely combined.
Add the melted butter in 4 or 5 batches and continue to whisk constantly. Add the vanilla oil and rum and stir well. The batter is done.
Cover the batter with cling film and rest in the fridge overnight. Be patient.
The next day: Take the batter out of the fridge and preheat the oven to 180°C.
Spoon or pipe the batter into moulds, filling them 80%.
Bake at 180°C for 15~20 minutes. Keep an eye on the madeleines and adjust the temperature and/or baking time as needed.
After they're baked and cooled, transfer the madeleines to an air-tight container.
Be patient once again. Wait for another day or so until the madeleines are moist and tasty. Check on them so they don't dry out.
Story Behind this Recipe
I like to use strong bread flour for baking, so I used it for making madeleines, too. By using almond flour and cultured butter, I succeeded in making rich and dense madeleines.
Be patient. This is key to this recipe. Making the batter it is easy; you just mix the ingredients. By adding strong bread flour, you can make them very smooth, moist, and spongy. Cultured butter adds good flavour, too. This recipe goes easy on the sugar, so add more if you like.