Place 115 g unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts and begins to foam.

Continue cooking until the foam subsides, the milk solids turn amber, and the butter smells nutty, about 4 to 5 minutes. Pour immediately into a heatproof bowl and set aside to cool to room temperature.

Sift the flour, baking powder, and salt together into a bowl and set aside.

In a large bowl, beat the eggs, sugar, and honey together with a hand mixer or stand mixer on medium-high speed for 3 to 4 minutes, until the mixture is pale, thick, and falls from the whisk in a slow ribbon.

Add the vanilla extract and beat for 30 more seconds.

Add the sifted flour mixture and fold gently with a spatula until just combined and no dry streaks remain.

Pour in the cooled brown butter and fold again until smooth and glossy. Do not overmix.

Press plastic wrap directly onto the surface of the batter and refrigerate for at least 1 hour, or overnight.

Heat your oven to 200 C / 390 F. Brush the madeleine molds generously with softened butter and dust with flour, tapping out the excess.

Place the prepared pan in the freezer for 10 minutes while the oven finishes preheating.

Spoon or pipe the cold batter into the molds, filling each about three-quarters full. Do not spread it.

Bake for 10 to 11 minutes, until the edges are deep golden, the centers are puffed into a dome, and the tops spring back when lightly pressed.

Remove from the oven and immediately invert the pan onto a wire rack. Tap gently to release the madeleines. Let cool for 5 minutes before serving, or eat them straight away.