Vanilla and raspberry madeleines

The day before (or at least 4 hours in advance), melt the butter and honey together in your saucepan.  

Pour the flour, sugar and baking powder into your mixing bowl.

Cut the half vanilla pod in two and scrape out the vanilla seeds. Add them to the mixing bowl.

Begin whisking and then add the eggs, one by one.

Mix this way for 5 minutes, at a fairly fast speed.

Then reduce your mixing speed and drizzle over the melted butter and honey mixture.

Finally, mix for an additional minute at medium speed.

Apply a layer of film as such that it is touching the mixture, and then leave overnight in the fridge (or for at least 3-4 hours).

The next day, generously butter and dust your madeleine moulds with flour.

Pour the madeleine mixture into a piping bag, fitted with a nozzle.

Apply a little batter into the first cavity, add a raspberry and finally fill up to the 3/4 level. Repeat for each of the tray's cavities.

Return to the fridge.

Lastly, preheat your oven to 210°C.

Place your madeleines into the oven and immediately drop the temperature to 170°C. Bake for 8 to 10 minutes, depending on your oven.

After baking, leave to cool for 2-3 minutes before removing from the mould.

Melt the chocolate in a bain marie, then dunk the madeleines. Once the chocolate is nicely distributed, place your madeleines onto a grille and leave until the chocolate hardens.