In the mixer bowl, whisk the eggs with the sugar and praline.
Add the flour and baking powder, which have been previously sifted, alternating with the milk. Mix well.
Add the melted butter, then the almond extract and mix well.
Cover the bowl with plastic wrap and refrigerate for 10 to 12 hours.
Butter and flour the madeleine molds if they are metal. If they are silicone, greasing is not normally necessary, but to ensure perfect unmolding, do it anyway.
Put the preparation in a piping bag and fill the molds.
Cooking:
Preheat the oven to 215 C (420 F). Cook the madeleines for 13 minutes. Unmold as soon as they come out of the oven and let cool on a rack.