Beat the eggs in a bowl, add sugar, salt and honey, and whisk well enough to turn ivory. Add the pre-made caramel sauce here and mix well. If the caramel sauce is frozen and hardened, microwave it for 20 to 30 seconds and let it flow slightly and mix with the egg mixture.

Sift the flour and baking powder and mix with a whisk, then add the melted butter little by little and mix well.

Place the finished dough in a piping bag and rest in the refrigerator for at least an hour. I matured it for one night.

Prepare molds before baking. Place it at room temperature and spread the soft butter evenly on the mold, sprinkle the powder, and shake it well to prepare the mold. I put on extra powder just in case, but I think it'll be separated well from the mold if I apply the soft butter carefully

Place 70 to 80 percent of the dough in a mold. Then drop the pan on the floor at a low height to arrange the dough. I have about 7 madeleines in total. If you mix 1.5, I think you'll get about 11 to 12. Keep that in mind

Bake for 15 to 20 minutes in a preheated oven at 170 to 180 degrees Celsius. If the area around the mold turns golden, poke it with a skewer and if it's clean, it's all cooked. After cooling it down with the pan, remove it from the mold and it's done!