Ingredients
5 dozen large marshmallows
Black sprinkles for the face
2 tbsp. unsweetened Dutch-process cocoa powder
2 tbsp. boiling water
1 1/2 tsp. boiling water
1 large egg
1 large egg yolk
1/2 tsp. pure vanilla extract
1/2 c. cake flour (not self-rising)
2 tbsp. cake flour (not self-rising)
7 tbsp. sugar
1/4 tsp. baking powder
1/4 tsp. Coarse salt
7 tbsp. unsalted butter
8 oz. bittersweet chocolate (preferably 61 percent)
1 c. heavy cream
1 tbsp. light corn syrup
Preparation
Step 1Make the marshmallow skulls: 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.Step 2Make the madeleines: Preheat oven to 350 degrees. Generously butter mini-madeleine pans.Step 3Whisk cocoa powder and water in a medium bowl until smooth. Let cool slightly, then whisk in egg, yolk, and vanilla until incorporated.Step 4Beat 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.Step 5Transfer 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.Step 6Make 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.Step 7Set 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.
