My madeleines have been made with Australian chestnut flour which gives them an earthy flavour together with the nuttiness created by browning the butter. Extra honey drizzled on top (especially if it’s pure and local) make theses extra delicious.
Here is a delicious little experiment from Claudia Anton - The Sugarologist. It’s an orange scented yeast bun, enriched with butter, filled with a swirls of chocolate and drenched in spiced orange syrup. This way you get fruit, chocolate, bun, sticky syrup and spice - just delivered a little differently.