Turn on the oven to 180 degrees Celsius (356 degrees Fahrenheit).
Cut the marzipan roll into 30 slices.
Place the slices on a baking sheet lined with parchment paper.
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.
Take the finished marzipan bases out of the oven and set them to cool.
Meringue Filling
-
Pour sugar and water into a saucepan and bring it to a boil.
Let it boil for 2 minutes and then remove it from the heat.
Pour the egg whites into a bowl and whisk them lightly with an electric mixer.
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.
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.
Pipe the meringue onto the cooled marzipan bases.
Topping
-
Melt the chocolate over a double boiler.
Turn down the heat when the chocolate reaches 55 degrees Celsius (131 degrees Fahrenheit).
Let the chocolate cool to 28 degrees Celsius (82 degrees Fahrenheit).
Then turn the heat back up and let the chocolate become 31 degrees Celsius (88 degrees Fahrenheit).
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".
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.
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!
Turn the mold right side up again and let the chocolate solidify.
Very carefully remove the chocolate shells from the molds once they are completely solidified.
Place a chocolate shell on top of the remaining "naked" cream puffs.
Serve! They can be kept for about 3 days at 10 - 12 degrees Celsius (54 degrees Fahrenheit) :-)
