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Filled Chocolate Madeleines

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

1/2 cup unsalted butter, room temperature
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.

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.

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