I'm not what you would call a pastry chef, but I'll try this...

Freshly baked Madeleins are probably as close to perfection as you can get in the baking world...not too sweet, not too cakey, just right! 
You can usually find Madeleins in bulk and individually wrapped at Costco, or sometimes Super Target carries them in their bakery, but these delicious taste treat sensations are difficult, if not impossible to find freshly baked.  I even searched the four French Bakeries in the Salt Lake Valley and NOT ONE of them makes Madeleins.
So...since we have a Madelein Pan (purchased at what I would assume was an incredibly ambitious time a few years ago), when I ran across this recipe I was very curious if this would satisfy my urge for freshly baked goodness...

Madeleines

Recipe adapted from "My Paris Kitchen" by David Lebovitz

Yield: 16 individual cakes 

INGREDIENTS

2 large eggs, at room temperature
½ cup granulated sugar
1 cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
10 tablespoons unsalted butter
1 tablespoon honey

DIRECTIONS
Place the eggs in a bowl of a stand mixer fitted with a whisk attachment.  Whip on medium-high speed, adding the sugar a little at a time, until all the sugar is incorporated.  Turn the mixer to high and whisk until the eggs have doubled in volume, 3 to 5 minutes.
Remove the bowl from the stand mixer and stir in the flour, baking powder, salt and vanilla extract. Cover the bowl and allow to rest for at least 30 minutes and up to an hour.
Meanwhile, melt the butter in a small saucepan over medium heat. (Remove and reserve 2 tablespoons of the butter for brushing the pans.) Add the honey and cook, stirring until smooth, about 1 minute more. Remove from the heat and allow to cool, about 30 minutes.
Stir the butter and honey mixture (rewarm to liquefy if necessary) into the batter until smooth. Cover the batter and allow to rest for an additional 30 minutes or up to an hour.
To make the Madeleines, preheat oven to 400°. In 2 madeleine molds, brush 16 indentations with the remaining 2 tablespoons melted butter. Using a tablespoon, fill each indentation in the molds three-quarters full with batter. The batter will be quite thick so just 'eyeball' it. Tap the pan on the counter to distribute the batter evenly. Bake until deep golden brown, about 8 to 10 minutes. Remove from the oven, allow to cool for 30 seconds, and then tip them out onto a cooling rack.
Eat the Madeleines plain, with coffee or serve with whipped cream and strawberries.