Recipe time! Marshmallow eggs
Hello! It’s been a while since I’ve done a post on here, but I thought it would be a fun place to share this recipe that I demonstrated last week at Johnsonville Mall, just in time for Easter!
The moulds I used are Sprinks brand, from Moore Wilsons, but you can be creative with what you have on hand.
Happy Baking!
PASSIONFRUIT MARSHMALLOW YOLKS
5G GELATINE POWDER
20G COLD WATER
30G PASSIONFRUIT PUREE
130G CASTER SUGAR
50G PASSIONFRUIT PUREE
10G LIQUID GLUCOSE
RED AND YELLOW FOOD COLOURING
Spray two 8 cavity silicone Easter egg moulds with spray oil (each egg is 6cm high by 2.5cm deep in the moulds I have used). Put the gelatine powder and water together in a large bowl. Whisk together, then stir in the 30g of passionfruit puree. In a small pot put the sugar, second measurement of passionfruit puree and liquid glucose together. Bring to a boil, without stirring, and cook to 120c. Pour over the gelatine mixture and whisk to combine. Use a stand mixer or electric whisk and whip your marshmallow mixture until it has at least doubled in size and is almost cool to the touch. Add in red and yellow colouring to achieve a egg yolk colour. Pipe tablespoon sized rounds of marshmallow into each cavity, creating the yolk of each egg. Chill while you make the vanilla marshmallow.
VANILLA MARSHMALLOW
5G GELATINE POWDER
50G COLD WATER
¼ TEASPOON VANILLA BEAN PASTE
½ TEASPOON VANILLA ESSENCE
130G CASTER SUGAR
50G WATER
10G LIQUID GLUCOSE
Put the gelatine powder, first measurement of water, vanilla bean paste and vanilla essence together in a large bowl. In a small pot put the sugar, second measurement of water and liquid glucose together. Bring to a boil, without stirring, and cook to 120c. Pour over the gelatine mixture and whisk to combine. Use a stand mixer or electric whisk and whip your marshmallow mixture until it has at least doubled in size and is almost cool to the touch. Remove the marshmallow yolks from the moulds and set aside on a greased sheet of baking paper. Pipe the vanilla marshmallow into the empty cavities until they are ¾ full. Press a yolk into each marshmallow and place the mould in the fridge to set.
CHOCOLATE CRUNCH
100G CARAMELISED WHITE CHOCOALTE
10G COCONUT OIL
¼ TSP FLAKY SALT
50G FINELY CRUSHED FEUILLETINE OR CORNFLAKES
Melt the caramelised white chocolate and coconut oil together until smooth. Stir in the flaky salt and finely crushed feuilletine/cornflakes. Spread over the base of the marshmallows, while they're still in the mould, to create a thin layer of chocolate crunch on each marshmallow. Allow to set before removing each egg from the mould.
CARAMELISED WHITE CHOCOLATE DIP
250G CARAMELISED WHITE CHOCOLATE
Melt all but 5 pieces of your chocolate in a bowl over a pot of simmering water. Allow your chocolate to cool to 32c. Use a fine grater to grate in your chocolate one piece at a time, stirring and checking the temperature between each piece. Once the chocolate reaches 28c, it is tempered and ready to use to dip your eggs in. Tempered chocolate will set very quickly, so you need to heat it as needed to keep it fluid, without going over 30c and loosing the temper on your chocolate. If you go over 30c you need to begin the process again.
Use a fork to dip each marshmallow egg in the chocolate, covering them completely, and letting them set flat side down on the baking paper and allowing the chocolate to set completely before moving.
TO FINISH
10G COCOA BUTTER
1 TEASPOON COCOA POWDER
Melt the cocoa butter until smooth, then stir in the cocoa powder. Use a pastry brush to flick the eggs with the cocoa butter to create a speckled effect. Store at room temperature in an airtight container and enjoy within 3 days.