Skull Madeleines

Ingredients Marshmallow Skulls For the Madeleines 2 tablespoons unsweetened Dutch-process cocoa powder, sifted 2 tablespoons plus 1 1/2 teaspoons boiling water 1 large egg, room temperature 1 large egg yolk, room temperature 1/2 teaspoon pure vanilla extract 1/2 cup plus 2 tablespoons cake flour (not self-rising), sifted 7 tablespoons sugar 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 7 tablespoons unsalted butter, softened, plus more for pans For the Glaze 8 ounces bittersweet chocolate (preferably 61 percent), finely chopped 1 cup heavy cream 1 tablespoon light corn syrup Directions 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. 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. Marshmallow Skulls *** Ingredients 5 dozen large marshmallows Black sprinkles for the face Directions 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. Source: http://www.marthastewart.com/

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