Skull Madeleines Recipes

SKULL MADELEINES

Steps:

• Make the madeleines: Preheat oven to 350 degrees. Generously butter mini-madeleine pans.
• Whisk cocoa powder and water in a medium bowl until smooth. Let cool slightly, then whisk in egg, yolk, and vanilla until incorporated.
• 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.
• 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. Unglazed madeleines can be refrigerated up to 3 days.
• 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.
• 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.

MADELEINES

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

REAL MADELEINES

Steps:

• Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
• Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
• Preheat the oven to 460 degrees F (240 degrees C).
• Fill silicone madeleine molds with the batter, filling each 3/4 full.
• Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

MARSHMALLOW SKULLS

Steps:

• 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.