• It is very important that you follow the recipe exactly as it is what makes it possible not to rest the batter and still with great result. I provide Cup/Tbsp measurement, but highly recommend using weighing scale for accuracy
• This recipe can make 6 large madeleines or 8 standard size madeleines
• Preheat the oven to 425 F (220 C) for conventional oven for at least 10 minutes. For convection oven, lower the temperature by 20 F (15 C).
• Grease your madeleine pan very well, even if it’s non-stick. I melt some butter and then brush on the well of the pan, dust with some flour. Tap off any excess. Then chill the pan in the freezer while you prepare the batter

Prepare the cake batter:

• Melt the butter and set aside
• Mix cake flour, sesame powder, salt, and baking powder. Whisk to combine
• Crack one room temperature egg in a bowl and whisk to combine. Measure out 40 grams of egg into a mixing bowl. Add milk, honey, sugar, in a mixing bowl and whisk vigorously for a minute or two until just the sugar melts, that's all. Sift in cake flour mixture and whisk until just combined, meaning, as soon as you don't see any more pockets of flour, stop mixing. take care not to overmixing at this point
• Add the warm melted butter. It is best if the temperature of the butter is between 40-50 C / 104 -122 F. Whisk until the batter is homogenous, smooth and shiny. The batter may thicken as the butter cools down, that's normal
• Pro tips: If you wish to chill the batter and bake it the next day because you don't have the time to do it now, you can do so too. Just cover it and put it in the fridge. Otherwise, this batter requires no chilling and can be baked straightaway. After chilling, just use a spoon to spoon the batter into the pan, don't use a piping bag as it will be too thick for piping bag

Pipe the batter:

• I prefer to transfer the batter into a piping bag. It's easier to dispense the batter neatly that way. You can also use a large ziplock bag and cut one of the corners.
• Otherwise, you can also use a spoon to spoon the batter into the prepared molds, filling each about 3/4 full only, which is about one tablespoon. You don't need to even out the batter. It will even out itself as the butter melts in the oven. It is important not to overfill the mold. This can prevent the bump/hump from rising

Baking:

• Place the pan in the oven middle rack and bake for 5 minutes. Then without opening the oven's door, reduce the temperature to 375 F (190 C) for conventional oven. For convection oven, lower the temperature by 20 F/15 C and bake for another 5-6 minutes or until golden brown with a nice hump. When you lightly press on the cake, it springs up lightly and no longer feels wet if you stick a toothpick into the hump to test for doneness

Cooling:

• Drop the pan on the counter to release hot air and gently transfer to a cooling rack, the hump facing up preferably so they won't get "squished"
• They can be served warm without coating with chocolate if that's what you choose to do

Coat with white chocolate (optional):

• Melt white chocolate over bain-marie or use a microwave to melt chocolate for few seconds
• Option 1: You can dip the Madeleine in the melted chocolate and place on cooling rack to harden
• Option 2: Pipe or spoon about 1 Tbsp of this chocolate into the madeleine pan. About 1/2 Tbsp for shallower pan. Carefully place the cooled-down Madeleine on top and gently press and move it around a little bit to make sure the chocolate coats the bottom of the Madeleine and leave the Madeleine on top of the chocolate
• Place the whole pan in the freezer for 30 minutes. The chocolate will harden and you can easily remove the chocolate coated Madeleine from the pan. Easy as that!