Chocolate Marshmallow Treats
- All-purpose flour 195 g
- Confectioner’s sugar 75 g
- SOSA extra fine blanched almond flour 25 g
- Salt 1,5 g
- European-style butter 100 g
- Whole eggs 40 g
Crumb the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
AZÉLIA CRISP WITH CRISPY WHEAT FLAKE CEREAL
- Almond shortbread crust 395 g
- Crispy wheat flake cereal - ÉCLAT D’OR 265 g
- VALRHONA AZÉLIA 35% COUVERTURE CHOCOLATE 395 g
Once the shortbread has been baked and cooled, grind it down into a powder (but be careful it does not get too fine) and combine with the crispy wheat flake cereal.
Melt the milk couverture chocolate and add it to the crispy wheat flake cereal shortbread mix.
TAHITENSIS VANILLA MARSHMALLOW
- SOSA gelatin powder 220 Bloom 28 g
- Mineral water 56 g
- Invert sugar 170 g
- Sugar 540 g
- Mineral water 180 g
- NOROHY Tahitensis vanilla bean paste 13 g
- Invert sugar 240 g
Mix the powdered gelatin and water and let the two combine.
Cook the sugar, the smaller portion of invert sugar and water at 230°F (110°C).
In the bowl of a stand mixer, pour the cooked syrup into the remaining invert sugar and the rehydrated gelatin.
Melt the hydrated gelatin in a microwave, then combine it with the warm syrup and beat it until a ribbon forms.
Once it is at 95-105°F (35-40°C), pour out the marsh-mallow mix.
Store in a dry place.
Make the shortbread crust.
Make the Azélia crisp and put 10g into each 5cm diameter stencil.
Spread the mixture out but don’t press it down too hard.
Leave to set at 60°F (4°C).
Make the vanilla marshmallow and arrange 10g on each crisp.
Place a greased guitar sheet on each marshmallow and press down on it gently to give it a flat top.Leave to set.
Pull off the guitar sheets and coat the marshmallows, using the air blower to give the chocolate an undulating look on top of the marshmallow.
Consider trimming off any excess so you don’t lose any of the desired effect.
Leave to set at 60°F (16°C).
Download the recipe
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