Hot Chocolate Madeleines with Marshmallow Crème

Directions

Madeleines

1. Melt 1 Tbsp. Crisco® All-Vegetable Shortening in the microwave using a microwave safe bowl. Start with 30 seconds and add in 10 second increments until melted. Then, brush madeleine pan cavities with melted Crisco. Dust in a bit of all-purpose flour. Place plan in freezer.
2. Measure out 6 Tbsp. of a Crisco® All-Vegetable Shortening Stick by using the measuring guide on the wrapper of each stick. You want 6 Tbsp. You can easily cut through the wrapper to get an accurate measurement. Then discard of wrapper and place the Crisco into a saucepan.
3. Melt the shortening in a saucepan over low heat (or microwave in a microwave safe bowl for 45 seconds and then continue to heat in 10 second increments until melted.) Set aside to slightly cool.
4. Place eggs in stand mixer fitted with whisk attachment. Begin whisking on medium high speed.
5. Once foamy, gradually add in sugar by the Tbsp. Continue to beat until thickened, pale, and doubled in volume. Then add the vanilla extract (or paste) into eggs and whisk until combined.
6. In a small bowl, whisk together the flour, cocoa powder, baking powder, ground cinnamon, and salt.
7. Turn off mixer and remove bowl from stand. Sift over the dry ingredients in 2 additions, folding mixture gently after additions.
8. Then pour melted Crisco® All-Vegetable Shortening around the inner edge of the bowl and gently fold it into the batter.
9. Preheat oven to 370 degrees F and while it is heating, Place madeleine batter in fridge.
10. Once the oven is heated, take out the batter from the fridge and the pan from the freezer. Evenly spoon and distribute batter into pan.
11. Bake 7-9 minutes.
12. Remove from oven and Immediately use a knife to gently turn out madeleines onto a wire rack to cool.

Marshmallow Crème and Chocolate Drizzle:

1. In a microwaveable bowl, melt the Crisco® All Vegetable Shortening with the mini marshmallows and cream. Heat for one minute, stir, then go for another 15 seconds as needed.
2. Then stir in the vanilla.
3. For the chocolate drizzle, put chocolate chips and Crisco® All Vegetable Shortening into a small microwaveable bowl. Heat until melted, about 1 minute. Stir until smooth.
4. Dip cooled madeleines into marshmallow crème and place onto parchment or wax paper to set. Drizzle on chocolate and allow to set before serving.