Makes 12 Madeleines
1/2 cup unbleached all-purpose flour
Pinch kosher salt
2 large egg yolks
1 large egg
1/4 cup granulated sugar
1 1/2 teaspoons vanilla bean paste (or extract)
4 tablespoons unsalted butter, melted
1teaspoon orange blossom water
Butter the molds lightly with 1 teaspoon softened butter (leftover butter paper works perfectly)
1. Adjust oven rack to low center position; heat oven to 375 degrees. Sift flours and salt together in small bowl; set aside.
2. Beat yolks with whole egg in bowl of electric mixer fitted with the whisk attachment. Mixuntil the color changes to light yellow and gets fluffy, about 3 minutes. Next add the sugar and vanilla bean paste and beat until ribbons form in the batter, about 3 minutes. Lightly fold in flour mixture, then melted butter. ( do not over mix )
3. Spoon batter into a piping bag and pipe enough batter to just fill to the top of each mold. (oruse a spoon to fill the molds) Bake until tops are golden and cakes spring back when pressed lightly, about 8 minutes. Transfer the madeleines to a sheet of parchment to cool.