المادلين الفرنسي

Crack two eggs into a large bowl.

Add the sugar to the eggs.

Split the vanilla bean lengthwise and scrape out the seeds with a knife.

Add the vanilla seeds to the egg and sugar mixture.

Whisk the mixture well until it becomes light in color and fluffy in texture.

Combine the dry ingredients (flour, baking powder, and salt), then add them to the mixture in two batches.

Gently fold until no traces of flour remain.

Melt the butter over low heat, then let it cool slightly.

Add the cooled butter to the batter and mix until fully combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to chill and firm up the batter.

Brush the madeleine molds with butter and lightly dust them with flour to prevent sticking.

Fill each mold three-quarters full using a piping bag.

Place the molds in a preheated oven at 180°C (356°F).

Bake for 12 minutes until the madeleines puff up and turn golden.