The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
I was really freaking out that I wouldn’t get this challenge done for various reasons. Time really is flying this year and I have still not come to grips that we are in summer.We had a choice of two cookies, but I was only keen to Mallows( Chocolate covered marshmallow cookies). In Pastry Camp a few weeks back we made chocolate marshmallows and they are really fun to make.I decided to flavor my marshmallows with Coconut extract and top the chocolate shell with toasted almonds. Think Almond Joy.I loved the presentation. Banana extract would have rocked too. I ran out of chocolate as I was dipping and added some pink candy coating to the pan to finish off the rest of the Mallows.These I topped with Swedish Pearl sugar and purple sugar. How good were they? I think the pictures can speak for themselves. One note I find the recipe misleading in terms of the time frames. Be sure to set aside a few hours because this needs to be done in stages. And make sure your workplace is cool. A hot kitchen is not ideal for working with chocolate. Helene gave me a tip, to let the chocolate sit out for about hour after dipping before placing in the fridge to help set , so the chocolate wouldn’t bloom. She also suggested shortening as I didn’t have vegetable oil.
• 3 cups (375grams/13.23oz) all purpose flour
1. In a mixer with the paddle attachment, blend the dry ingredients.2. On low speed, add the butter and mix until sandy.3. Add the eggs and mix until combine.4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.6. Preheat the oven to 375 degrees F.7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.10. Line a cookie sheet with parchment or silicon mat.11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.12. Lift out with a fork and let excess chocolate drip back into the bowl.13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.2. Sprinkle the gelatin over the cold water and let dissolve.3. Remove the syrup from the heat, add the gelatin, and mix.4. Whip the whites until soft peaks form and pour the syrup into the whites.5. Add the vanilla and continue whipping until stiff.6. Transfer to a pastry bag.
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.