14tablespoons (200g)unsalted butter (plus 2 additional tablespoons for the pan)
1/4 cup (60ml)whole milk, room temperature
1 teaspoonpure vanilla extract
1 ¼cups (200g)all purpose flour
1/4teaspoonfine sea salt
2teaspoons orange zest
1 cup (114g)confectioners sugar
Melt the butter (14 tablespoons) and set aside to slightly cool as you prepare the rest of the batter.
In a medium bowl, whisk together the flour, salt, baking powder and orange zest and set aside.
In a stand mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the whisk.
Whisk in the melted, cooled butter.
Add the milk and vanilla extract.
Remove the bowl from the stand mixer. Using a spatula or wooden spoon, gently fold the flour mixture into the egg mixture. Folding in half of the flour mixture, then fold in the other half.
Cover the batter and chill in the refrigerator for at least an hour, or up overnight.
During the last few minutes of chilling, preheat the oven to350°F (177°C).
Melt the remaining 2 tablespoons of butter. Using a pastry brush, lightly brush the pan with melted butter.
The batter will be quite airy and spongey after resting. Don't deflate it. Fill each scalloped well with batter, about 3/4 full. No need to spread it to the edges. These will rise. Just place the batter in the center. Cover and refrigerate remaining batter if you do not have 2 madeleine pans to bake the batter all at once.
Bake for 10-12 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter, tapping to release the madeleines. Transfer the madeleines to a wire rack to cool.
While the madeleines are cooling, prepare the glaze. Combine the confectioners' sugar and champagne in a bowl. Whisk until smooth and thickened slightly.
When the madeleines cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess on the side of the bowl. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Madeleines are best eaten on the day they're made. They start to lose their texture and moisture the following day. If you must store them, keep them stored at room temperature in an airtight container up to 3 days.