In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk eggs, heavy cream, and vanilla extract until smooth.

Gradually combine the wet and dry ingredients, mixing until just incorporated.

Fold in the melted butter until the batter is smooth and glossy.

Cover the batter and refrigerate for at least 1 hour (or up to 24 hours) to enhance flavor and texture.

Preheat the oven to 375°F (190°C).

Grease a madeleine pan with butter and dust with flour to prevent sticking.

Spoon the batter into the prepared molds, filling each about ¾ full.

Bake for 8-12 minutes, or until the edges are golden and the centers spring back when touched.

Let the madeleines cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or drizzle with glaze for an extra touch of sweetness.