Warm the eggs

• Place the eggs in a bowl of warm water to bring them to room temperature.

Beat eggs and sugar

• Beat the eggs and sugar in the stand mixer until light, airy and ribbony.
• The mixture should fall back on itself and hold a ribbon for a second before sinking in.

Melt the butter

• Melt the butter in a saucepan over the stove.

Prepare the dry ingredients

• Weigh out the flour and salt.

Fold in the dry ingredients

• Fold the sifted flour, salt and vanilla bean paste into the egg mixture with a spatula, keeping the dough light and airy.

Fold in the butter

• Fold in the melted butter in two additions until fully incorporated.

Chill the batter

• Cover the batter and refrigerate, ideally overnight, for the best bump.

Grease the pan and preheat

• Preheat the oven to 190 °C.
• Grease the madeleine pan with the oil spray over the sink.

Fill and bake

• Spoon the chilled batter into the molds.
• Bake until puffed and golden.

Make the matcha glaze

• Whisk the icing sugar, sifted matcha, vanilla bean paste and milk in a bowl, adding liquid gradually until thick but dippable.

Glaze and finish

• Let the madeleines cool, then dip the pretty side into the matcha glaze.
• Dust with crushed freeze-dried strawberry powder.