• In a saucepan over medium heat, add the Butter and allow to melt. Once melted, add in the Cream and warm until you start to see tiny bubbles around the edges, remove from heat and stir in the Honey and Vanilla, mixing well. Set Aside and allow to cool for at least 10 minutes.
• In a stand mixer, using a whisk attachment, add both the whole Eggs and 2 Egg Yolks plus the Sugar and mix for about 8 - 10 minutes until nicely incorporated and on the fluffy side.
• Add in the Cream mixture (make sure it's slightly cooled), and continue to mix with the Egg mixture until all is well combined.
• Stop the mixer, and add in the ground Hazelnut meal and Salt, put on low and mix in. Add in the Flour, 1/2 cup at a time and repeat until all flour is combined.
• Place the Madeleine batter, covered, into the refrigerator for at least an hour or overnight.
• When ready to bake, preheat oven to 375°F.
• Grease the Madeleine pan with softened or melted butter, then lightly dust with flour. Alternatively, you can use a non-stick cooking spray that has both, I use Baker's Joy sometimes.
• In each mold, add about 1 tsp of the chilled batter (do not over fill, it will spread and overflow).
• Bake Madeleines in the 375°F oven for 5 minutes.
• Turn Off Oven for 1 minute.
• Turn oven back on to 325°F and continue to bake for 5 - 8 additional minutes.
• *Note: This step is what allows the Madeleines to get their signature mound.*
• Madeleines are ready when they start to turn lightly golden. Remove from oven, transfer to a cooling rack. Clean Madeleine pan and repeat baking the remainder of the batter.
• Dust with Powdered Sugar and Serve.

Best served same day! Enjoy!