Preparation

Start by scraping the seeds from the vanilla bean and mashing them into part of the sugar. Melt the butter, lemon zest, vanilla seeds, sugar, and honey together in a saucepan. Bring the mixture to a boil until all the sugar has dissolved and the consistency thickens slightly. Remove the saucepan from the heat and let the mixture cool to room temperature. Sift the wheat flour, almond flour, and baking powder together into a bowl. Blend the eggs and egg yolks briefly with an immersion blender. Alternately mix the flour mixture and the eggs into the butter mixture, a little at a time. Add the lemon juice and salt at the end. Let the batter rest in the fridge for 30-60 minutes. Use a red silicone madeleine mould with space for 9 madeleines. Fill each indentation with about 14 g of dough. Bake at 180°C (convection) for 8-10 minutes until the cakes are beautifully golden. Let the cakes cool in the mould for a few minutes before carefully tipping them out onto a cooling rack.

TIP

Brush the warm madeleines on the back with lemon syrup (made from equal parts water and lemon juice, boiled until the sugar is dissolved) for extra flavour. Store them airtight and preferably eat them the same day for the best experience.

Temper the RUBY chocolate using your preferred method. Fill the madeleine moulds with chocolate, so they are about 1⁄4-1⁄2 full. Gently press the cooled madeleines into the chocolate, so that the chocolate spreads and reaches the edge of the mould. Place the mould in the fridge for 5-10 minutes for the best and quickest result. Carefully remove the finished madeleines from the mould. Add a touch of gold leaf as decoration for an elegant finish.