DAY BEFORE BAKE-AND-EAT DAY:
In a small bowl whisk the flour and baking powder together. In a medium bowl whisk together the eggs and pure botanical sugar; slowly add in the milk and whisk until smooth. Add the flour mixture into the wet mixture, whisk until fully blended, then add the melted butter (remember to have a bit more for the pan) whisking until the batter becomes thick and shiny. Cover and chill the batter overnight. (Batter will appear to have risen and will have air bubbles.)
MAKE THE GLAZE:
Heat the milk (I simply used a 2-cup glass measuring vessel and heated the milk in the microwave, on high for 1 minute). If a skin has formed, skim it off. Immediately, add the white chocolate chips and whisk until the chips are fully melted and smooth in appearance. Place the glaze in the refrigerator, mixing it a few times as it cools. Cover until ready to use.
The next day, heat oven to 450°. Brush the madeleine molds with melted butter. Dust with flour; tap out excess. Divide the batter among the molds, filling each to the top. Bake until the madeleines rise, are deep golden brown around the edges and spring back when gently pressed in the middle, approximately 8–9 minutes.
Unmold the madeleines immediately onto a prepared rack. Let cool for 5 minutes. Dip the tip of each madeleine into the glaze; place them on a on a serving platter and finish with a light sprinkle of flavored pure botanical sugar.
Serve these delicate beauties with your favorite cup of tea... bon appétit!
The recipe for these classic cookies is adapted by La Bella Terre from the Blé Sucré in Paris.