Recipe for chocolate-covered marshmallows with liquid caramel and marzipan base
CREAM PUFFS WITH LIQUID CARAMEL AND MARZIPAN BASE.
So I finally made cream puffs, and personally, I think they turned out quite fine for a first attempt. Next time, I want to try new flavors and maybe coat them in milk chocolate. There are countless possibilities when making cream puffs!
The recipe yields approximately 15-20 pieces.
Servings: pcs.
Chocolate-covered marshmallows with liquid caramel and marzipan base
Equipment
- Rolling Pin
- Oven
- Pot
- Whisk
- Hand Mixer Optional
- Piping Bag
- Cutting Board
- Knife
- Microwave
- Bowl
Ingredients
Marzipan Bases
- 300 gram Marzipan
- Powdered Sugar a little
Whipped Cream
- 240 gram Sugar
- 115 gram Glucose Syrup
- 75 gram Water
- 140 gram egg white
- 20 gram Sugar
- 8 gram Vanilla Sugar
Caramel Sauce
- 0.5 can Caramel Sauce cooked dulce de leche/Caramelized milk
Chocolate Coating
- 250 gram Dark chocolate
- 20 gram Cocoa Butter
Instructions
Marzipan bases
Italian meringue
- - Boil 240 g of sugar, water, and glucose syrup up to 118 degrees Celsius (244 degrees Fahrenheit). While it boils, whisk the egg whites to a foam and add 20 g of sugar. Then pour the hot sugar mixture in a thin stream while continuing to whisk at the highest speed, and whisk until the foam becomes firm. It is important to whisk for 10 minutes until a firm, chewy mass. Then put your foam in your piping bag with a nozzle. Pipe the foam into peaks on the cooled bases. Take the caramel in a piping bag with a long nozzle. Place the nozzle in the foam so it touches the base and inject caramel. Let the marshmallows sit in the fridge while you prepare your chocolate.
Chocolate coating
- Put your chopped chocolate in the microwave and heat it in 30-second intervals. Continue this until the chocolate begins to melt. Then heat the chocolate only in 10-second intervals and stir until you reach a temperature between 32-33 degrees Celsius (90-91 degrees Fahrenheit). Mix cocoa butter into the melted chocolate. Pour the chocolate into a glass where your marshmallow can be dipped. Remember to check this before you pour the chocolate in. Take your marshmallow and dip the foam in the chocolate. Let the chocolate drip off the marshmallow before turning it upright. Enjoy
