Lemon-Chocolate Madeleines

• Zest and juice of 1 lemon
• 2½ teaspoons honey
• 12 tablespoons (1½ sticks) unsalted butter cut into pieces, plus more for greasing pans at room temperature
• 1 vanilla bean
• 4 large eggs
• 1 cup granulated sugar
• 2 tablespoons packed light brown sugar
• 1¼ cups unbleached all purpose flour, plus more for the pans
• 1 teaspoon baking powder
• 1 teaspoon salt

Chocolate Ganache (Makes about 1 1/2 cups):

• ¼ cup heavy cream
• 2 tablespoons packed light brown sugar
• 4 tablespoons (½ stick) unsalted butter at room temperature
• 8 ounces bittersweet chocolate roughly chopped

1. Preheat the oven to 400°F. Butter and flour 2 madeleine pans. Set aside.

2. Bring the lemon juice to a boil in a small saucepan over medium heat. Add the lemon zest and simmer for 2 minutes. Add the honey and simmer for another 3 minutes. Add the butter and stir until melted. With a sharp knife, slice the vanilla bean lengthwise, then use the back of the knife to scrape the seeds into the pan. Discard the vanilla bean. Set aside and let cool slightly.

3. Whisk together the eggs, granulated sugar, and brown sugar in a large bowl. Add half the honey-butter mixture and stir to combine. Stir in the flour, baking powder, and salt. Mix in the remaining honey-butter mixture.

4. Place the madeleine pans on a baking sheet and fill the molds two-thirds full, about 2 tablespoons of batter for each mold. Bake for about 15 minutes, or until golden around the edges.

5. Remove from the oven and turn out the madeleines onto a wire rack to cool. When cool enough to handle, dip one end halfway up each madeleine into the chocolate ganache. Place on a tray lined with parchment paper. Allow the chocolate to harden to room temperature before serving.

For The Ganache:

1. Bring the cream and the brown sugar to a boil in a small saucepan over medium heat. Reduce the heat to low. Whisk in the butter and chocolate and stir until melted.