Vanilla Madeleines with Brown Butter

• 4.41 oz butter
• 1 vanilla pod
• 5 1/3 oz egg
• 4.41 oz sugar
• 1 lemon zest
• 4.41 oz flour
• vanilla syrup, for brushing (optional)

Steps

1. 1.Split a vanilla pod in half lengthwise and scrape out the seeds.
2. 2.Melt 125g butter in a pan and cook, whisking, until it turns a deep golden brown (beurre noisette). Set aside to cool slightly.
3. 3.In a mixing bowl, whisk 150g egg with 125g sugar and the zest of one lemon until well combined.
4. 4.Sieve in 125g flour and mix until the batter comes together and looks fluffy.
5. 5.Fold in the cooled beurre noisette until fully incorporated and the batter is smooth.
6. 6.Pipe or spoon the batter into a buttered madeleine tray.
7. 7.Bake until golden brown and the madeleines have risen with their signature hump.
8. 8.As soon as they come out of the oven, unmold and directly brush the hot madeleines with a vanilla syrup.
9. 9.Let cool briefly, then serve.