Madeleine Tahitian vanilla

First, prepare the vanilla butter. To do this, split the Tahitian vanilla beans in half, scrape out the seeds, and add them to the butter.
Add the split and scraped vanilla beans as well.
Gently melt the butter, then let it infuse for 15 to 20 minutes off the heat.
Remove the pods before use. For an even more intense vanilla flavor, let it rest for 1 hour.

For the madeleine batter, mix the eggs, sugar, and honey in the mixer bowl without beating until pale.
Sift the flour and baking powder together, then fold into the mixture on low speed.
Pour in the vanilla-infused melted butter at 40–45°C in a thin stream to avoid cooking the eggs and to achieve a smooth texture.
Mix just until combined.
Cover with plastic wrap and let rest in the refrigerator for at least 2 hours (ideally overnight).

Finally, fill the buttered madeleine molds 80–90% full, then bake at 200°C for 5 minutes to create the thermal shock
and the dome of the madeleine.
Then lower the temperature to 160°C and continue baking for 6 minutes, depending on the size of the mold.
Remove immediately and place on a cooling rack.

Split the vanilla beans, scrape out the seeds, and infuse both the pods and seeds in the cream.
Heat the cream to 85°C, cover, and let it infuse for 10 minutes.
Remove the pods.
Pour the cream in three batches over the melted Ivoire white chocolate to create an emulsion.
Blend with an immersion blender until smooth.
Finally, cover with plastic wrap and let set for 4 hours in the refrigerator.
The ganache should be soft and pliable, ready to be piped into the madeleines.

Prepare the vanilla powder by rinsing the beans used for the ganache.
Dry them in the oven at 80°C for one hour, then blend them very finely until you obtain a smooth, fragrant powder.
Sift if necessary.

To make the glaze for the madeleines, mix the powdered sugar and water until you obtain a smooth glaze.
Add the vanilla powder (amount depending on the desired intensity).
Adjust the consistency: add a few drops of water if too thick, or icing sugar if too runny.
Use at 28–32°C for an even coating.