Madeleines are a delicious miniature cake, prepared in a madeleine pan to give the traditional scalloped edge and golden brown crumb. This recipe has been adapted from Will Torrent's book Patisserie at Home. This recipe requires you to make a beurre noisette, if you don't feel confident doing this, you can just melt the butter. The beurre noisette does help give the madeleines their classical caramel colour and nutty taste. The batter also needs to be left in the fridge overnight, which helps them keep their shape when baking.