Whisk the eggs and sugar together until pale and fluffy.

In a separate bowl, mix the flour, baking powder, and salt.

Gradually add the dry mixture to the egg mixture, alternating with the melted butter and heavy cream, stirring gently to avoid deflating the batter.

Cover the batter and refrigerate for at least 1 hour.

Preheat the oven to 375°F (190°C) and grease the madeleine pan. Spoon the batter into the molds, filling them three-quarters full.

Bake for 10-12 minutes, until the edges are golden and the centers spring back when pressed.