Cook the butter in a frying pan until it becomes nut brown, then filter it through a fine strainer.
Split the vanilla pod and scrape it.
Whisk the eggs with the sugar and the vanilla seeds, then add the honey.
Sift the flour, the baking powder and the cocoa, then mix with the eggs. Pour the warm butter and the milk on top. Leave to rest at room temperature 15 minutes. Add the chocolate chips.
Preheat the oven to 210°C.
Fill the madeleine molds to three quarters, then put them in the oven for 12 minutes.
Turn out the medeleines, let them cool on a cake rack then enjoy them.
«You can use chocolate chunks instead of chocolate chips. If you're making mini madeleines, only cook them for 6 minutes.»
Classic French petits fours made with honey, vanilla and chocolate chips.