chocolate covered Marshmallow

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Today  your children will love the recipe and probably most your friends as well !

What do you think of a  marshmallow on a biscuit covered by chocolate?

For this I used

1 Italian meringue

1 sweet dough

minimum 300 g dark chocolate, milk or white

Here is what I used but please feel free to use whatever you like

It makes: 24 pcs of 35mm

My meringue the link below:

http://wp.me/p3pMRs-ax

For the quantities

Ground 1: 65 g sugar and 17 g of water

Ground 2: 40 g and 15 g of white sugar

 

I suggest you buy a scale spoon because it is very difficult to  quantify such a small amount.

You may very well increase the quantity of the sweets, they will surely be eaten fast but I always advise when testing a new recipe try to stick to what  it says.

You can always substitute when you already know what to expect from a recipe.

Make a sweet dough see the attached link;

http://wp.me/p3pMRs-bZ

I used half of this amount

Let it chill at least 30 min.

Roll  the dough  0.5 cm thick. With a cookie cutter make biscuits.

Bake for  fifteen minutes in a preheated oven at 180 ° C. Gaz 6

Or until edges are nicely golden. (As pictured)

Preferably cool on a wire rack.

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Meanwhile, prepare the meringue:

Linked above

Put the meringue in a pastry bag, I chose a round tip nozzle

but you can easily subsitute with a star tip

it will even look  prettier .


Poach on the cookies making small mountains.

If it is not perfect it is not important and rather amusing.

Children would be more than happy to help you, the pastry bag is always an attraction my house.

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In a preheated oven at 110 ° C

Let them dry for 15 minutes.

Place your sweets on a wire rack fairly spaced so that they be properly
fully covered

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To make sure I do not make a mess I placed a baking sheet under

the rack.

Melt the dark chocolate, milk or white and cover the snow hook!

I used a fairly good amount to cover them fully.

Using a wooden spoon, I tapped on the rack to remove the excess

chocolate and  get  a thin layer, I think it tastes better

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If you wish you can add vermicelli or colored sugar .

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Allow to dry at room temperature as the refrigerator will tend to put spots on the chocolate.

On the inside you will find this:

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Although I doubt you will have left overs but if you do make sure you do not to keep more than 24 hours, and they shall be stored in the refrigerator. 

Enjoy!!!!

It is always pleasure to read your comment.  Also do not hesitate to  ask questions I will be more than happy to answer you.

 

 

Publicités

ITALIAN MERINGUE

Here is a recipe that will help you  achieving dessert, meringue, snack, candy, marshmallow.

Using a thermometer is not a luxury but mandatory.

If you follow this recipe it should give you satisfaction. if not I will be more than happy to guide through it.

dessert Sample:

 

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Ingredients:
For
MASS 1: 325 G CASTER SUGAR , 85 G WATER

and
Mass 2: 200 G EGG WHITE,  75 G  CASTERSUGAR

The two steps must be done simultaneously.

Whisk  egg whites to very gradually until stiff

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 with  sugar mass 2. Wait until you get the foam mixture before adding the sugar

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Cook the sugar and water mass 1-116 degrees. especially not to mix the two ingredients but it is possible to move the pan to help dissolve the sugar.

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Heat  sugar and water from mass 1 to 116 degrees.  Do not  mix the two ingredients but it is possible to move the pan to help dissolve the sugar.

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Once you reach the right temperature lower the speed of your electric whisk and add the syrup in the center next to the whisk.

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Then increase the speed of the robot so that the meringue cools down.

It should reach about 40 degrees.

It will take quite a long time, be patient because it is worth it.

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This meringue is not so sweet and a perfect  thick consistency to make beautiful decors like the picture above.