Warm Madeleines with Yuzu Curd

Steps

1. Whisk eggs, sugar, honey, vanilla and a pinch of sea salt until pale and fluffy, about 8-10 minutes.
2. Sift flour over the mixture and fold through gently.
3. Fold in melted butter and yuzu zest a little at a time until just combined.
4. Cover and refrigerate the batter for at least 1 hour, or overnight.
5. For the yuzu curd, whisk eggs, egg yolk and sugar together in a heatproof bowl, then stir in yuzu juice.
6. Set the bowl over a saucepan of simmering water and stir continuously (do not whisk) until thickened, about 11-12 minutes.
7. Remove from heat and whisk in butter piece by piece until fully incorporated.
8. Strain the curd and chill quickly over an ice bath.
9. Transfer curd to a piping bag fitted with a 5mm nozzle and refrigerate until firm, 1-2 hours.
10. Preheat oven to 180°C fan-forced. Brush madeleine moulds with melted butter.
11. Spoon heaped tablespoons of batter into each mould.
12. Bake for 8-10 minutes until domed and springy to the touch.
13. Turn madeleines out onto a wire rack to cool.
14. Cut a small slit into each madeleine and pipe in a little yuzu curd.
15. Arrange on a platter and serve with extra yuzu curd on the side for dipping.