1. In a small saucepan over medium heat melt the butter with the bay leaves. The butter will crackle and start to foam slightly. Stir until the brown bits collect at the bottom of the pan. It will smell nutty and be amber in color. Transfer to a heat proof bowl, making sure to collect all the brown bits.
2. Sift the flour, baking powder, and salt.
3.  In the bowl of a stand mixer combine the brown sugar, and eggs. Mix on medium speed until light and fluffy, 5-6 minutes. Add the vanilla, and milk. Mix for another minute or two.
4.  Add in the dry ingredients and mix until just combined. Remove the bay leaves and drizzle the butter,  gently fold with a spatula. Transfer to a bowl and cover the surface with plastic wrap and refrigerate for at least an hour, preferably overnight.
5.  Preheat the oven to 375. Spray or brush a Madeleine tin with melted butter. Place 1 tablespoon of batter into each shell. Bake for 8-10 minutes, until the edges are golden and the centers spring back. Be careful not to overcook.
6.  Allow to cool for a few minutes before removing. Serve warm dusted with powdered sugar or allow to cool completely before dipping in white chocolate.

Make the Chocolate Shell

1. In a double boiler, warm the chocolate until it begins to melt. Remove from the heat and continue to stir until completely melted. Add a tablespoon of melted chocolate into each mold (I find silicone mold works best) and gently press a Madeline into the chocolate, spreading the chocolate out beneath it. Place in the freezer for 10-15 minutes. Gently remove the Madelines from the mold.