Hazelnut madeleines with frangelico cream

Heat the butter and cream in a pan over a medium heat until the butter is browning. Take off the heat and stir in the honey, mixing until it's cooled and barely warm to the touch. Set aside.

Place the eggs and both sugars into the bowl of an electric mixer with a whisk attachment and whisk on a high speed until very light and fluffy – about 10 minutes.

Add the browned butter and cream, whisk briefly, then fold in the dry mixture. Pop the batter in the fridge to rest for about 1 hour.

Preheat the oven to 200°C/400°F/gas 6. Grease a 12-hole madeleine tray with butter and dust with flour.

Fill each madeleine shell with 1 heaped tablespoon of the chilled batter, then bake in the oven for 8 minutes, or until golden.

To make the Frangelico cream, split the vanilla pod in half lengthways and scrape out the seeds, either with a teaspoon or the back of your knife.

Put the vanilla seeds in a bowl with the cream, icing sugar and Frangelico, then whisk until thick enough to form soft peaks.

Spoon into a bowl and serve alongside the warm madeleines for dipping.