In a small saucepan, soften butter over medium warmth; scale back warmth to low, and preserve heat. (Alternatively, in a small microwave-safe bowl, warmth butter on excessive till melted simply earlier than utilizing.)
Within the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, orange zest, and salt at excessive velocity till pale, thick, and almost tripled in quantity, about 4 minutes. Whisk in buttermilk, orange blossom water, and vanilla bean paste.
In a small bowl, whisk collectively flour and baking powder. Utilizing a balloon whisk, gently fold flour combination into egg combination simply till mixed. Add very heat melted butter in two to a few additions, gently folding with whisk after every addition till nicely mixed and easy. Cowl with plastic wrap, urgent wrap straight onto floor of batter, and refrigerate for no less than 2 hours, ideally in a single day. (Batter may be refrigerated for as much as 2 days.)
Preheat oven to 375°F (190°C). Spray a 16-well nonstick madeleine pan* with baking spray with flour.
Switch chilly batter to a pastry bag, and lower a ½-inch opening in tip. Divide batter amongst ready wells (about 25 grams every).
Bake till golden brown with a domed heart (edges shall be deep golden brown) and an instant-read thermometer inserted in heart registers 200°F (93°C) to 210°F (99°C), about 8 minutes. Let cool in pan for 3 minutes. Take away from pan, and place on an ovenproof wire rack over a parchment paper-lined baking sheet. Scale back oven temperature to 170°F (75°C).
Dip either side of heat madeleines into heat Crisp Citrus Glaze to coat with a skinny layer. Let stand, bump facet up, on ready rack till set, 2 to three minutes. (If glaze begins to set, gently reheat over steaming water as wanted.) Dip once more for a second coat of glaze. Place in heat oven with door cracked to crisp glaze, about 2 minutes. (Alternatively, let stand at room temperature till dry, 10 to fifteen minutes.)
