In a small bowl, sift together the flour, baking powder, and salt, set aside.

In a medium bowl, whisk the eggs, sugars, vanilla bean caviar and honey until smooth. Stir in the flour mixture, just until incorporated; set aside.

In a small saucepan, melt the butter over medium-high heat. Continue cooking the butter until the butter foams and turns golden brown in color. Remove from the heat and slowly whisk into the batter. Spoon the batter into a pastry bag (or Ziploc bag) and refrigerate 1 hour or overnight.

Preheat the oven to 400 degrees. Lightly grease a 16-cake regular Madeleine pan with non-stick spray.

Pipe the batter into the mold, filling about 2/3 full. Bake for 8 to 10 minutes, or until the edges are golden brown and the centers are puffed and lightly spring back when pressed. While still hot, remove from the pan and move to a cooling rack to cool completely.

Dust with confectioners’ sugar and/or dip the edges in melted white or dark chocolate.