chocolate covered Marshmallow

DSC_0434

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.

IMG_2745

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.

IMG_2749

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

IMG_2750

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

IMG_2753

If you wish you can add vermicelli or colored sugar .

IMG_2755

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

On the inside you will find this:

DSC_0441

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

SWEET PASTRY

IMG_0895IMG_0900IMG_0893

A flavored delicious dough for your pies or your biscuits

It seems a bit long but so worth it.

Attached are some pictures of desserts I have made using

this dough.

Do not over knead the dough and allow time to rest.

100 GR BUTTER ROOM TEMPERATURE (mandatory)

100 G ICING SUGAR

1 WHOLE EGG

1 PINCH OF SALT

VANILLA EXTRACT or lime or any other flavor

250 G ALL PURPOSE FLOUR

For your butter if it comes from the refrigirator, do not hesitate to cut it into cubes and put it in the microwave 10 seconds low power if it is not enough to add another 5 seconds.

Mix butter and icing sugar with a spatula until you get an homogeneous mixture.

I do it with my Kenwood I use « the hook. »

 but I double or even quadruple the quantities as the food processor is big.

I then freeze the unused one.

 It is always conforting to have already homemade one when you need it.

Just let it defreeze gently in the refrigerator, or if you do not have time at room temperature, it takes about an hour.

Add the egg and continue mixing.

 to avoid finding pieces of shells I broke the egg in a ramekin that I added to the preparation.

With the food processor I use power 2 « sheet ».

You then get  a « creamy ».

Add flour, salt, flavor extract and mix until you get a ball shape.

Or use your food processor with the hook.

Form a shape and flatten it gently.

Refrigerate at least 30 minutes in cling film.

Caution: Do not overwork the dough or it will crumble.

It is also important to let the dough rest.

it avoid shrinking while  baking.