Lemon Madeleines by Lenôtre

In a mixing bowl, beat the eggs with the sugar, Lavender Honey and Sea Salt until light and doubled in size (about 4-5min / Medium Speed).
Whisk in the flour and baking powder until incorporated.
Then, add the softened butter with the lemon zest. Gently mix until well incorporated.
Fill your Pastry Bag with the Madeleine batter. Ideally, refrigerate it overnight, if not possible, a minimum of 2 hours will do. IMPORTANT: In order to get a nice Madeleine bump your dough needs to be really cold and your oven very hot.
Preheat oven to 445F/230C (at least 30 minutes prior baking).
Place your Madeleine Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
Take your Pastry Bag out of the fridge and carefully pipe your batter into each wells of your Flexipan®.
Drop your oven to 400F/200C, and bake for 5 minutes. You will notice a curve in the batter and after that the Madeleine Bump will grow.
Then, drop your oven to 350F/180C and bake for an additional 5 minutes. Every oven heats differently, monitor your madeleines.
Once your madeleines are out of the oven, unmold right away and place on a cooling rack. They can be enjoyed right out of the oven and up to a few days later stored in a airtight container. Enjoy! Bon Appétit!