jjsimp: That first one looks like a Girl Scout Cookie called
. Not my favorite, now if you went with the [url=http://www.littlebrowniebakers.com/media/clipart/Samoas2.jpg]Samoas, I'm there. Speaking of which, where are those damn girl scouts when you need a damn cookie.
HypersomniacLive: Dang, fudge sounded nice ;-P
The candy in the first photo looks like a variation of a traditional éclair and the second looks like some sort of marzipan cupcake.
I might look up some recipes for these, so what is the first one called? I assume the second one's called Mazariner.
The second one is indeed called Mazarine.
The first one has an almond-paste bottom (not pure almond paste), then a form of sweet butter-cream thing on top of it, and then it's covered in chocolate.
There are a few versions of it, but here is the recipe for a very basic one:
Bottom part:
150g almond paste
1/2 dl sugar
Egg white from 1 medium sized egg
Butter cream:
5 tablespoons sugar
5 tablespoons water
2 egg yolks
150g butter or firm margarine
2 teaspoons vanilla sugar (could be replaced by pure vanilla and some more sugar, I guess)
Topping:
200g dark chocolate
25g coconut fat
How to make them:
Oven at 175C
Mix everything for the bottom part together (easy way to do this is to grate the almond paste first)
Make flat discs out of it and put it in the oven for between 10-15min. They should feel a bit firm once they are done.(exactly how thin is up to you, but I found ~½cm to be good)
For the filling: Boil the water & sugar together. Let enough water evaporate for it to get thick. Remove it from the stove and add the egg yolk. Make sure that it all mixes together well, and be prepared to stir heavily for about ~3-5min. Let it cool until it reaches roughly room temperature
Add heated (enough for it to feel soft & easy to work with) butter or margarine & finally the vanilla sugar.
Add the filling to the bottoms and put it all in the fridge until they are cold.
Melt the chocolate & coconut fat together. Give an even coat of chocolate (leave the bottom part relatively chocolate-free so that you can hold them without getting your fingers sticky). Put it all in the fridge again. Preferably for at least an hour.
Takes a bit of time, but it's really good.