Melt the butter and set aside.

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

In a stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed until thick and pale yellow, about 5 minutes. Add the honey and vanilla bean paste, beating again. On the lowest speed, add the dry ingredients in 2 batches. Fold in the melted butter. Cover with plastic wrap and chill for at least 1 hour or longer.

Preheat oven to 375ºF. Prepare madeleine pan by generously buttering and then flouring, tapping out excess flour. Fill molds about ¾ full and bake for 8-10 minutes. The edges will be golden brown and the centers will be spongy. Invert pan over a wire rack and tap to release the madeleines. Let cool, dust with powdered sugar and serve. Repeat entire process with remaining batter, making sure pan is completely cooled (chill if necessary), buttered and floured. They are best eaten the same day. Unused batter can be covered and refrigerated for up to 3 days.