Madeleine Pops Recipe for Back to School !

Instructions:
1. Start by melting butter so that it is completely dissolved by the time you want to use it.

2. Mix sugar, salt, vanilla cloud flavoring and lemon zest in a large bowl.

3. Add the eggs, honey, milk, and oil. Mix well.

4. Add sifted flour and mix until smooth. Make sure to start mixing slowly so the flour does not scatter everywhere. Speed up gradually. Continue mixing until there aren’t any clumps of flour.

5. Add the warm melted butter and mix. Scrape the bowl with a spatula at the end to ensure everything is blended evenly.

6. Let the mixture rest in the fridge for a few hours (minimum one hour).Meanwhile, grease the pan with a thin layer of soft butter. Dust all-purpose flour on top of the pan, ensure all of the surface is covered with flour. Flip the pan, and toss it on the counter to remove the excess flour. Chill the pan in the fridge until right before use. Preheat the oven to 395oF (201oC).

7. Fill the batter up to about 85% of the capacity of the shell. Use a piping bag to do it easily.

8. Turn the oven temperature down to 365oF (185oC) and bake them for 9-10 minutes until the bumps bounce back very gently when touching them. Remove the cakes from the pan right after they are baked. Touch them gently since they are very soft while hot.

9. Insert the Rosy Dawn Popsicle sticks into the madeleine.

10. Melt white chocolate and drop some food color. Drip the chocolate on top; You can also decorate it with chocolate alphabet letters.

11. Lastly, add some sprinkles on top.

12. Enjoy these colorful and delicious madeleine pops!