Warm madeleines with yuzu curd

Whisk eggs, sugar, honey, vanilla and a pinch of fine sea salt in an electric mixer until pale and fluffy (8-10 minutes). Sift over flour and fold through. Fold in butter and yuzu zest, a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (at least 1 hour or overnight if time permits).

Meanwhile, for yuzu curd, whisk eggs, yolk and sugar in a heatproof bowl to combine. Stir in yuzu juice. Place over a saucepan of simmering water and stir continuously (do not whisk) until mixture thickens (11-12 minutes). Remove from heat; add the butter, one piece at a time, whisking to incorporate after each addition. Strain into a bowl and quickly chill over an ice bath. Spoon curd into a piping bag fitted with 5mm nozzle and refrigerate to firm and chill (1 -2 hours).

Preheat oven to 180°C fan-forced. Lightly brush 18 madeleine moulds with melted butter, then spoon in heaped tablespoons of madeleine mixture. Bake until tops are domed and spring back when lightly pressed (8-10 minutes). Turn out onto a wire rack to cool.

Cut a small slit in each madeleine. Pipe a little yuzu curd into the centre of each madeleine. Arrange on a serving platter and serve with extra yuzu curd on the side for dipping.