At least once a year, with a group of my cooking school students, I dine at the three-Michelin-star restaurant Astrance, by the ultra-talented chef Pascal Barbot. Under his creative hand, even the simplest dishes are transformative. I have never looked at a madeleine the same way since tasting his chestnut honey version that he serves at the end of the meal with coffee. His trick is to use beurre noisette, or brown butter, to add deep caramel notes, alongside an intensely flavored honey. The use of ground almonds likens this recipe more to that of a financier than the traditional, lighter madeleine. Inspired, I created my own version of that unforgettable treat. With just a few adjustments, the batter is made truly versatile as the base for shell-shaped madeleines: it becomes Walnut Cake; in a savory twist, as Rosemary, Parmesan, and Sun-Dried Tomato Muffins.