UBE MADELEINES

1. Prepare vanilla and sugar mixture - Cut the vanilla bean in half and scrape the insides with a knife to release the seeds. Add the seeds to the granulated sugar and use your fingers to rub them together. You want to release the aroma from the vanilla! Set aside.
2. Melt the butter - Melt the butter in a small saucepan over medium heat. Take off the heat and place the leftover the vanilla pod in the butter mixture. Set aside to cool to 105-120°F (40-50°C).
3. Sift dry ingredients - In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
4. Beat the eggs and sugar - In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until pale and thick, about 5 minutes, or by hand for about 10 minutes. 
5. Combine other wet ingredients - Add the milk, honey, and ube extract. Mix just until combined.
6. Add the dry ingredients - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
7. Fold in melted butter - Slowly pour in the melted butter. Using a spatula, fold the batter gently until the butter is fully incorporated into the batter.
8. Chill - Cover the batter plastic wrap and chill for at least 4 hours or overnight. This will create that signature hump on the madeleines! 
9. Preheat and grease - When ready to bake, preheat oven to 390°F (200°C). Melt 1-2 tablespoons of butter and use to grease each cavity of your madeleine pan. Chill the pan in the freezer for 5 minutes before filling. 
10. Fill each cavity - Pipe the batter into the cold madeleine pan, filling each cavity about 3/4 full.
11. Tap the pans - After filling the molds with the batter, tap the pans gently on the countertop to release any air bubbles and level out the batter.
12. Bake - Immediately bake at 390°F (200°C) for 10-12 minutes or until the edges of the madeleines are golden brown and have that signature hump. Remove from the oven and let it cool in the cavities for 2-3 minutes before transferring them to a wire rack. 

UBE GLAZE

1. Prepare ube glaze and strawberry bits - Combine the sifted powdered sugar and ube extract until you get a smooth mixture. Set aside. Take the freeze-dried strawberry pieces and using a knife, cut them into little powdery bits. 
2. Brush on the glaze - When the madeleines have completely cooled, use a pastry brush to top the shell side of each madeleine with a layer of ube glaze. Make sure to be generous with the application!
3. Sprinkle with strawberry bits - Top each madeleine with a sprinkle of the freeze-dried strawberry bits.