1 3/4 cups all-purpose flour, sifted (260 g)
2 teaspoons active dry yeast
1/2 cup unsalted butter or margarine (120 g)
1 cup confectioners' sugar (180 g)
2 egg yolks, beaten
1/2 cup milk
1 teaspoon vanilla extract
30 grams bittersweet chocolate
2 tablespoons whole milk
1 3/4 cups all-purpose flour, sifted (260 g)
2 teaspoons active dry yeast
1/2 cup unsalted butter or margarine (120 g)
1 cup confectioners' sugar (180 g)
2 egg yolks, beaten
1/2 cup milk
1 teaspoon vanilla extract
30 grams bittersweet chocolate
2 tablespoons whole milk
Sift the flour with the yeast
Beat the butter or margarine with the confectioners' sugar until smooth
Beat the egg yolks well and add to the butter mixture
Alternate adding the sifted ingredients with the milk, beating well
Add the vanilla extract
Divide the dough into two parts
Melt the chocolate with 2 tablespoons of whole milk
Add it to one part of the dough and mix well
Butter small molds or Madeleine pans and fill with a little of the dark mixture and a little of the light mixture; fold the mixture over itself to marbleize
Bake in a moderate oven (350°F) for 25 minutes, or until a toothpick comes out clean
Make about 50 units
To form the oysters, place one on top of another with the wavy side facing out
Place a white sugar wafer in the middle
Secure with a small amount of glaze.
