Saffransmadeleiner

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1. 1
   In a small bowl, whisk together ½ cup (60 g) all-purpose flour, ¼ tsp. kosher salt, and ¼ tsp. baking powder.
2. 2
   In a stand mixer fitted with a whisk, beat the ¼ cup (50 g) granulated sugar, 2 tsp. (14 g) honey, and 1 egg plus 1 yolk (66 g), room temperature, to a bowl of a stand mixer. Using the whisk attachment, whisk for 2–3 minutes until the mixture is pale, thick, and fluffy. Sift in the dry ingredients and then fold in until just combined. Add 4 Tbsp. (57 g) unsalted butter, melted, and 5–6 strands of saffron and gently fold until well incorporated. Pour the batter into a piping bag and refrigerate for at least 4 hours or overnight.
3. 3
   When ready to bake, brush melted butter into the cavities of the madeleine pan and freeze the pan while the oven preheats. Preheat the oven to 425°F/218°C.
4. 4
   Pipe 1 Tbsp. batter into each cavity (about 21 g each). The batter will spread out on its own while it bakes, so there is no need to spread it.
5. 5
   Bake the madeleines for 2 minutes and then turn the temperature down to 400°F/200°C and bake until the edges turn golden brown, about 4–5 minutes.
6. 6
   Let the madeleines cool for 5 minutes before turning them out onto a wire rack.
7. 7
   In a microwave-safe bowl, microwave ½ cup (85 g) white chocolate melting wafers in 15-second increments, stirring well after each until the chocolate has melted. Alternatively, if you don’t have a microwave, bring a small pot of water to a boil and set a small heatproof bowl on top of the pot, making sure the bowl does not touch the water. Add the chocolate to the bowl and stir until melted about 2 minutes.
8. 8
   Wipe down the madeleine pan with a towel and pipe 2–3 tsp. white chocolate into each cavity. Gently press each madeleine shell face down into the chocolate. Refrigerate the pan for 5–10 minutes or until the chocolate sets. Remove each madeleine from the pan.
9. 9
   Take a small fluffy brush and lightly dip it into the pink powdered food coloring. Brush and buff the color onto the chocolate, leaving some white spaces. Repeat with orange powdered food coloring and fill in the white spaces and blend portions of the pink and orange so that it looks seamless. Use a small brush to add gold leaf. Do Ahead: Store in an airtight container for up to 3 days at room temperature.