Filled Chocolate Madeleines
Madeleines are small, delicately beautiful French cakes. These tiny treats are sure to be a hit at your holiday party - they're filled to the brim with chocolate!
Notes
Variation: Fill molds 2/3 full and bake madeleines about 10 minutes until centers test done. Dip narrow ends in melted chocolate or brush tops with chocolate to coat. These would also be pretty dusted with ground chocolate over the wet chocolate icing.
Ingredients
- 10 tablespoons unsalted butter
- 3 ounces semisweet chocolate
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup sugar
- 1 1/4 cup all purpose flour, sifted
- 1/8 teaspoon salt
- 3 eggs, room temperature
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, melted
- 1/2 cup unsalted butter, room temperature
- 1 pound box powdered sugar
- 2 teaspoons milk
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour, or spray madeleine molds.
- Melt butter and chocolate in saucepan over low heat; stir to blend.
- Sift cocoa powder, sugar, flour and slat into medium bowl.
- Beat or whisk eggs, egg yolks and vanilla in small bowl until light and fluffy.
- Blend melted chocolate mixture and eggs into flour mixture. Stir until sugar is well incorporated (about 2 minutes).
- Fill each mold 1/2 full. Lightly tap pan so that tops are all flat.
- Bake in oven for 5 minutes or until centers are done. Remove to wire racks, shell side up, to cool.
- As cakes cool, place in airtight container to prevent drying out.
Prepare Butter Cream Filling:
- Cream butter, sugar and vanilla until well incorporated.
- Add enough milk to make a spreadable filling.
- Spread 1 1/2 teaspoons of filling between each pair of cakes (flat sides) and mound more to top so it gives the effect of an opened sea shell.
- Refrigerate in a covered container to firm filling.
- Brush melted chocolate on top side of each cookie presentation. May be frozen. Let stand about 15 minutes at room temperature.
