Homemade cream puffs with ruby chocolate

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Recipe for homemade cream puffs with ruby chocolate

Chocolate-coated marshmallow puffs, yum! It doesn’t get cozier than this. The great thing about chocolate-coated marshmallow puffs is that you don’t need a plate (unless you’re really messy) or cutlery (unless you’re a bit quirky). Nope, chocolate-coated marshmallow puffs are just perfect to grab and pop into your mouth, which makes it easy to take an extra one!

My eldest daughter is crazy about chocolate-coated marshmallow puffs. So, I wanted to try making some homemade ones for her. My sister always has a huge variety of different fun types of chocolate at home, including the usual white, milk, and dark chocolates, but also caramel chocolate and the new popular pink ruby chocolate!

I decided to dive into the pink ruby chocolate – I’ve never worked with it before.

I also chose to make two different types of chocolate-coated marshmallow puffs, both with a marzipan base, but one was made by brushing the chocolate onto the meringue, while the other was made with molded chocolate shells.

By the way, it’s a good idea to make your own raw marzipan for the bases, so the marzipan contains only what it should: almonds, sugar, and a little water 😉 Alternatively, you can of course just buy a pre-made roll.

Homemade chocolate-coated marshmallow puffs with ruby chocolate recipe

Servings: 30 cream puffs

Homemade cream puffs with ruby chocolate

Author: Anny Fogsgaard Søstrøm

Keyword: Cozy, Dessert, meringue, Sweet

Metric - US Customary

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Ingredients

Bottoms

• 500 gram Raw marzipan

Meringue Filling

• 333 gram Sugar
• 100 mg Water
• 150 gram egg white or the whites of 4 medium eggs
• Topping
• 350 gram Chopped chocolate ruby chocolate

Instructions

Bases

• -

  1. Turn on the oven to 180 degrees Celsius (356 degrees Fahrenheit).
  2. Cut the marzipan roll into 30 slices. 
  3. Place the slices on a baking sheet lined with parchment paper.
  4. Put the baking sheet in the preheated oven and let the bases bake for about 5 - 8 minutes. The time may vary depending on your oven, so keep an eye on them.
  5. Take the finished marzipan bases out of the oven and set them to cool.

   

Meringue Filling

• -

  1. Pour sugar and water into a saucepan and bring it to a boil.
  2. Let it boil for 2 minutes and then remove it from the heat.
  3. Pour the egg whites into a bowl and whisk them lightly with an electric mixer.
  4. Gradually add the sugar syrup to the egg white mixture while continuing to whisk. The meringue should be whipped until completely stiff. This takes about fifteen minutes.
  5. Transfer the meringue to a disposable piping bag and cut a hole in the tip. You can also make a piping cone out of parchment paper and cut a hole at the end if you don't have any piping bags. Remember to seal the piping cone with some tape.
  6. Pipe the meringue onto the cooled marzipan bases.

   

Topping

• -

  1. Melt the chocolate over a double boiler.
  2. Turn down the heat when the chocolate reaches 55 degrees Celsius (131 degrees Fahrenheit).
  3. Let the chocolate cool to 28 degrees Celsius (82 degrees Fahrenheit).
  4. Then turn the heat back up and let the chocolate become 31 degrees Celsius (88 degrees Fahrenheit).
  5. Brush 24 of the cream puffs with melted chocolate. Remember to leave some chocolate for the chocolate shells if you choose to make those too. I brushed 24 of the cream puffs as there is only room for 6 chocolate shells in my silicone mold. Of course, you can also choose to brush all the cream puffs so that they become completely "traditional".
  6. Pour the remaining melted chocolate into the silicone mold. Use a brush to distribute the chocolate in each mold and make sure all molds are completely covered with chocolate so there are no holes in the shells.
  7. Turn the mold upside down so excess chocolate runs down onto a piece of parchment paper. Once the chocolate has solidified on the parchment paper, it can be returned to the bag and used again another time!
  8. Turn the mold right side up again and let the chocolate solidify.
  9. Very carefully remove the chocolate shells from the molds once they are completely solidified.
  10. Place a chocolate shell on top of the remaining "naked" cream puffs.
  11. Serve! They can be kept for about 3 days at 10 - 12 degrees Celsius (54 degrees Fahrenheit) 🙂

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