Recipe: 00296
Title : Filled Chocolate Madelines 
Author: Katie E Green <kgreen@u.washington.edu> 
Date  : August 1995

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Now this is not the orange one, I promised.  Mislaid that one 
temporarily.  But doesn't this make your mouth water when you
think of tea?  A Blue Ribbon Winner from Suzanne Kopf, Ohio State 
Fair.
 
What Suzanne does here is sandwich the madeleines with a rich, 
butter cream filling (but why not a chocolate one?  Add about 2 - 
3 spoons of cocoa power) to resemble partially opened cockle shells. 
Me, I would simply sandwich them, as I think they would be easier to 
eat.  Or, Her application would be pretty sitting in a raspberry puree
and a few fresh berries for a formal, but light desert.  You could rest 
one perfect berry inside the cocked shell to simulate a pearl.  Just 
a thought.  That's three variations on this delightful presentation. 
Or simply enjoy with tea.
 
     10 tablespoons unsalted butter
      3 oz 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 oz semisweet chocolate, melted
 
  Butter Cream Filling: 
 
    1/2 cup unsalted butter, room temperature 
      1 (1 lb) box powdered sugar 
      1 teaspoon vanilla extract 
      2 teaspoons milk
 
  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.

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