In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In another bowl, beat the eggs and sugar using a hand mixer or stand mixer until pale and fluffy (about 5 minutes).

Add vanilla extract and mix well.

Gradually fold in the dry ingredients using a spatula, being careful not to overmix.

Pour in the melted butter and cream, gently folding until combined.

Cover the batter and refrigerate for at least 1 hour (or overnight). Chilling is crucial for achieving the classic Madeline hump.

Preheat your oven to 375°F (190°C). Grease the Madeline molds with butter and lightly dust them with flour.

Spoon about 1 tablespoon of batter into each mold, filling them about ¾ full.

Bake for 10-12 minutes until the edges turn golden brown.

Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Dust with powdered sugar or dip in melted chocolate for an extra treat. Enjoy with tea, coffee, or as a standalone dessert!