Marshmallow ghosts - Halloween recipe
By: Sara_a 22 Sep 2012 05:0 (366)
COCOA SHORTCRUST PASTRY RECIPE Sift the flour with the cocoa powder and the powdered sugar over a stand mixer; separate the egg whites from the egg yolks and keep the latter aside. Make a hole in the sifted powders and add the diced cold butter.
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COCOA SHORTCRUST PASTRY RECIPE
Sift the flour with the cocoa powder and the powdered sugar over a stand mixer; separate the egg whites from the egg yolks and keep the latter aside. Make a hole in the sifted powders and add the diced cold butter. Mix with the paddle attachment until you have a crumbly mixture; add the egg yolks and run for a few more seconds. Transfer the dough to a floured pastry board and form it into a flattened ball; cover with cling film and let it rest in the fridge for at least 1 hour.
For Halloween we'll be preparing some terrifying marshmallow ghosts. Let's see what ingredients we'll need:
For the cocoa shortcrust pastry
• 1 1/5 cups (150 g) of flour
• 2/3 stick (75 g) of butter / 2 egg yolks
• 1/3 cup (65 g) of sugar
• 2 ¾ tbsp (15 g) of unsweetened cocoa powder
For the marshmallow
• just over ¼ cup (70 ml) of water + 2 tbsp
• 2 ¼ cups (250 g) of white sugar
• 1 vanilla pod / 4 egg whites
• ¼ oz (8 g) of gelatine
• 1 pinch of salt
• ½ oz (15 g) of dark chocolate
• 3 tbsp of fine white sugar
Let's see how to make a Halloween treat, worthy of the Addams family... what's up guys? Something wrong? Got a stain? Everything okay? Let's start with the preparation
Make the cocoa shortcrust pastry by combining and kneading all the ingredients, if you want to see the recipe, you can find it in the description box just below. Once you have the dough, wrap in cling film and keep in the fridge for half an hour to set, after that roll it out to a thickness of 1/10 inch (3 mm) and, with a cookie cutter, cut out round cookies of 1 ½ inches (4 cm) in diameter. Arrange them on a baking dish, lined with parchment paper, then bake at 350°F for about 12-15 minutes.
Now, let's take the ingredients for the marshmallow... but first I should take the cookies out of the oven... well... allow them to cool.
Put just over ¼ cup of water in a saucepan, then add the sugar; stir to dissolve.... then let it simmer until the syrup reaches 250°F (121°C), therefore you need a candy thermometer. In the meantime, soak the gelatin sheets in plenty of cold water.
While the syrup is simmering, drain the gelatin sheets and melt them in 2 tablespoons of hot-boiling water... the gelatin will melt easily, so keep aside since we'll need it later. Now combine the egg whites, the vanilla seeds and the salt in a stand mixer: beat the egg whites until very stiff peaks form and, when the syrup reaches the right temperature, we'll add it in a thin stream, beating constantly. After that, continue beating until the mixture has completely cooled. Now the syrup is at 250°F, so fold it into the egg whites... then add the gelatin, too... and continue beating until the mixture is cold.
Once the mixture is cold, put it into a pastry bag with a plain round tip and pipe pointed mounds on each cookie to form small ghosts, for the arms... you can do like this.
So continue until the ingredients are used up.
Now we just have to add the finishing touch to our ghosts, so, using the melted dark chocolate, make the eyes... a smiling or angry mouth... and sprinkle the fine white sugar all over. After that, put them in a sealed container and keep in the fridge for at least 3-4 hours.
Our terrifying marshmallow ghosts are ready...
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