Preparation

1. Preheat oven to th.6 (180°C).

2. In a bowl, beat the eggs and caster sugar until frothy. Mix flour and Le Guérandais Guérande Salt. Melt 125 g butter in a small saucepan over low heat.

3. Alternately add spoonfuls of flour and melted butter to the egg/sugar mixture, whisking vigorously.

4. Brush the orange under cold running water, pat dry and finely grate the zest. Mix the zest with the dough, along with the orange blossom water.

5. Melt the remaining butter and brush over a sheet of madeleine cavities. Fill each cavity with dough, but without overflowing.

6. Place in the oven at half-height and cook for 8 to 10 minutes, no more.

7. Remove the madeleines from the oven onto a wire rack and leave to cool completely before serving.