INGREDIENTS

INSTRUCTIONS

BUTTER CREAM FILLING
From: Katie E Green <kgreen@u.washington.edu>
Date: Sat, 19 Aug 1995 10:06:24 -0700
Preheat oven to 350F.  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.
Makes 84 madeleines or 42 filled cookies.
  OR:
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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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