Name: Skull Madeleines
Yield: 5
Ingredients: 5 dozen large marshmallows -; Black sprinkles for the face -; 2 tbsp. unsweetened Dutch-process cocoa powder -; 2 tbsp. boiling water -; 1 1/2 tsp. boiling water -; 1 large egg -; 1 large egg yolk -; 1/2 tsp. pure vanilla extract -; 1/2 c. cake flour (not self-rising) -; 2 tbsp. cake flour (not self-rising) -; 7 tbsp. sugar -; 1/4 tsp. baking powder -; 1/4 tsp. Coarse salt -; 7 tbsp. unsalted butter -; 8 oz. bittersweet chocolate (preferably 61 percent) -; 1 c. heavy cream -; 1 tbsp. light corn syrup -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Skull Madeleines

1. 5 dozen large marshmallows -

2. Black sprinkles for the face -

3. 2 tbsp. unsweetened Dutch-process cocoa powder -

4. 2 tbsp. boiling water -

5. 1 1/2 tsp. boiling water -

6. 1 large egg -

7. 1 large egg yolk -

8. 1/2 tsp. pure vanilla extract -

9. 1/2 c. cake flour (not self-rising) -

10. 2 tbsp. cake flour (not self-rising) -

11. 7 tbsp. sugar -

12. 1/4 tsp. baking powder -

13. 1/4 tsp. Coarse salt -

14. 7 tbsp. unsalted butter -

15. 8 oz. bittersweet chocolate (preferably 61 percent) -

16. 1 c. heavy cream -

17. 1 tbsp. light corn syrup -

How to cook deliciously - Skull Madeleines

1. Stage

Make the marshmallow skulls: Using scissors, trim 1/3 of curved side from each marshmallow to create a flat surface. Trim a sliver from 2 sides of the bottom of each marshmallow at an angle for a tapered chin. Cut a slit above chin for a mouth. Using a toothpick, poke 2 holes halfway down each marshmallow for eyes and 1 in between for a nose. Pour sprinkles onto a plate. They will be different sizes; choose 1 small and 2 large for each. Insert small sprinkle for nose and larger sprinkles for eyes.

2. Stage

Make the madeleines: Preheat oven to 350 degrees. Generously butter mini-madeleine pans.

3. Stage

Whisk cocoa powder and water in a medium bowl until smooth. Let cool slightly, then whisk in egg, yolk, and vanilla until incorporated.

4. Stage

Beat flour, sugar, baking powder, and salt with a mixer on low speed until combined. Raise speed to medium, and add butter and 1/2 the cocoa mixture. Beat for 2 minutes, then scrape sides of bowl. Beat in remaining cocoa mixture on medium speed until completely combined, scraping sides of bowl as needed.

5. Stage

Transfer batter to a pastry bag fitted with a 1/4-inch round tip, and pipe into buttered pans, filling each 3/4 full. (Refrigerate batter between batches.) Bake, rotating halfway, until testers inserted in centers come out clean and madeleines spring back when pressed, 8 to 10 minutes. Unmold onto wire racks, and let cool.

6. Stage

Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking until combined. Pour over chocolate, and process until smooth.

7. Stage

Set racks with madeleines over parchment-lined baking sheets. Spoon some of the glaze over each madeleine to coat. Transfer to clean parchment-lined baking sheets. Refrigerate until glaze is firm, 15 to 20 minutes. Push sticky side of marshmallow skulls into madeleines, and serve immediately.