Part 4/7:
While the batter chills, turn your attention to the madeleine pan. Generously apply butter to the surface of the pan to ensure easy removal once baked. Then dust the surface with all-purpose or bread flour, ensuring an even coat by tossing the pan. It is crucial to chill this greased and floured pan in the fridge to allow the butter to harden, which aids in creating a beautiful caramelization on the madeleines as they bake.
Chilling the batter and pan is essential; resting the gluten in the flour allows for better rising in the oven, resulting in that signature 'belly' shape that madeleines are famous for. If you skip this step, your madeleines’ 'belly' may not be as pronounced.