Daniel Boulud's Madeleines
['3/4 cup all-purpose flour', '1 teaspoon baking powder', '1/2 teaspoon kosher salt', '2 large eggs', '1/3 cup granulated sugar', '1 tablespoon light brown sugar', '1 tablespoon honey', '2 teaspoons finely grated lemon or orange zest', '6 tablespoons warm melted unsalted butter', '12-cake regular madeleine pan or three 20-cake mini madeleine pans and a pastry bag or resealable plastic bag.']
Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.
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