手作りマシュマロとろける、チョコパイサンド:How to make chocolate covered marshmallow cookie sandwiches- #とことんHOME MADE -
“買って食べる”と決めつけていたものを“実は作れる!”に変える「#とことんHOMEMADE」。
今回はチョコパイサンドをつくります。
チョコレートコーティングされたクッキー生地を割れば、中にはふんわりマシュマロ。
まさにあの誰もが大好きな「エンゼルパイ」の再現なのですが、今回はマシュマロから手作りします♩
クッキー生地はチョコレートコーティングするとふわふわのブッセのような生地に生まれ変わるから不思議。作る過程もとっても楽しいチョコパイサンド、ぜひチャレンジしてみてくださいね。
【材料・手順】
⭐︎クッキー生地
▼材料
・バター:75g
・粉糖:45g
・塩:ひとつまみ
・白あん:50g
・卵黄:1個
・ラム酒:10g
・薄力粉:70g
・ベーキングパウダー:2g
▼準備しておく事 こと
・オーブンは180度で余熱しておく。
・バターは常温に戻しておく。
・薄力粉、ベーキングパウダー、粉糖は合わせてふるっておく。
▼作り方
1.常温に戻したバターをホイッパーでよく混ぜる。
2.1に振るった粉糖と塩をひとつまみ入れて混ぜる。
3.2に白あんを2回くらいに分けてよく混ぜる。
4.3に卵黄とラム酒を入れて混ぜる。
5.4に振るった薄力粉とベーキングパウダーを入れて混ぜる。
6.しぼり袋に5の生地を入れ、クッキングシートを敷いたオーブン用の天板の上に丸型で20個絞る。 (丸い抜き型に薄力粉をつけてシートの上にあとをつけておくと均等にしぼれます)
7,180度のオーブンで15分程度様子を見ながら焼く。
⭐︎マシュマロ
▼材料
・はちみつ(1):25g
・グラニュー糖:85g
・水:55g (ボールに入れておく)
・はちみつ(2):38g
・バニラエッセンス:適量
・板ゼラチン:7g
▼準備しておくこと
・板ゼラチンは氷水に入れてふやかしておく。
▼作り方
1.鍋に水、グラニュー糖、はちみつ(1)を入れ、火にかけて110度くらいまで煮詰める。
2.大きめのボールにはちみつ(2)を入れ、少しずつ1を入れながら混ぜる。
3.氷水からゼラチンを取り水気を切り、2に入れる。
4.ハンドミキサーで白っぽくなりツノが立つまで2を良よく混ぜる。
5.絞り袋に4を入れ、焼きあがったクッキー生地の上に絞り、もう一枚のクッキーでサンドする。
6.冷蔵庫で冷やす。
⭐︎チョココーティング
▼材料
・スイートチョコ 300gくらい
▼作り方
1.ボールにチョコレートを入れて湯煎で溶かす
2.溶かした1をサンドしたチョコパイにかける。
3.冷蔵庫でよく冷やす。
【アレンジ方法】
ひとてま加えてオリジナル感を出しても楽しいチョコパイサンド!たとえばコーティングするチョコレートをホワイトチョコレートなどにして色を変えてみたり、マシュマロにはいちごのピューレを加えてピンク色にしてみたり…
ぜひお好みでアレンジしてみてくださいね。
【ハッシュタグ「#とことんHOMEMADE」募集中♩】
ハッシュタグ「#とことんHOMEMADE」では、みなさんのHOMEMADEのお写真を募集中です。試したレシピはもちろん、「いつかこれを作ってみたい!」と思うものでももちろんOK。素敵なアイディアはぜひ今後の配信で再現させていただきます♩
【#とことんHOMEMADEとは】
いままで当たり前に"買って食べるもの”と決めつけていた、あんなものやこんなもの。だけど作り方を知ると、意外と自分で作れちゃったりもするんです。
「#とことんHOMEMADE」では、そんな食べ物をどんどんつくっていきます。なんだ、これって実はつくれるんだ」という瞬間はなんだかちょっと嬉しいもの。おなじみの食べ物だって、自分でつくると新しい発見に満ちているかもしれません。
好きなものをもっと好きになるためにも、一緒にとことんHOMEMADEしてみましょう。
#TOKOTON HOMEMADE features homemade alternatives to all those things you assumed you could only buy at a store!
Today's recipe is for chocolate covered marshmallow cookie sandwiches.Inside the chocolate covered cookie is a deliciously fluffy marshmallow. For this recipe, we're even making the marshmallows from scratch!Somehow the cookie dough transforms into a fluffy texture when coated with chocolate.
This recipe is really fun to make, hope you enjoy it!
Ingredients
Cookie dough
・75g butter
・45g powdered sugar
・1 pinch salt
・50g shiro-an (sweet white bean paste)
*This is to add moisture to the dough so if unavailable you can go without, or substitute with a sweet potato paste (mashed sweet potatoes) or starch syrup, or honey.
・1 egg yolk
・10g rum
・70g flour
・2g baking powder
Directions
Preparations:
・Preheat oven to 180C/355F.
・Leave butter out to soften to room temperature
・Sift flour, baking powder, powdered sugar separately.
1. Place room-temperature butter in a bowl and beat thoroughly with a whisk.
2. Add sifted powdered sugar and salt to bowl and mix.
3. Add shiro-an to bowl in 2 parts, mixing well each time.
4. Add egg yolk and rum in bowl and mix.
5. Add sifted flour, baking powder to bowl and mix with a spatula.
6. Transfer the batter into a pastry bag. Pipe 20 rounds of the batter onto a cookie sheet lined with parchment paper.
*For even sized cookies, use a round cookie cutter and flour to leave patterns on the parchment paper before piping.
7. Bake for about 15 minutes at 180C/355F.
Ingredients
Marshmallows
・25g honey (1)
・85g granulated sugar
・55g water (in a bowl)
・38g honey (2)
・vanilla extract, as desired
・7g gelatin sheet
Directions
Preparations:
・Place gelatin sheet in ice water to soften.
1. Place water, granulated sugar, honey (1) in a sauce pan and heat until mixture is approximately 110C/230F.
2. Place honey (2) in a large bowl. Slowly add mixture from 1. and mix.
3. Take gelatin out of ice water and remove excess water. Add gelatin to bowl.
4. Mix ingredients in bowl with a hand mixer, until mixture is creamy white and peaks form when the beater is raised.
5. Transfer the batter into a pastry bag. Pipe batter onto baked cookie then place another cookie on top.
6. Chill in refrigerator.
Ingredients
Chocolate coating
300g semisweet chocolate
Directions
1. Place chocolate in a water bath (place the bowl with chocolate in a saucepan or larger bowl filled with hot water) to melt.
2. Pour melted chocolate on cookie sandwich.
3. Chill throughly in refrigerator.
Options
You can use white chocolate for coating, or you can add mashed strawberries to the marshmallows to make them pink! Be creative and make your original chocolate covered marshmallow cookie sandwiches!
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#videlicious
Caramel Chocolate Marshmallow Recipe | Christmas Cookies
Watch more How to Make Christmas Cookies videos:
INGREDIENTS: 1-Â_ cups sugar; Â_ cup corn syrup; Â_ cup water; Â_ cup heavy cream; 1 dozen marshmallows; 8 oz. dark chocolate, melted; sprinkles. RECIPE: Bring sugar, corn syrup and water to a boil in a small pot. Cook to an amber caramel. Remove from heat and slowly stir in cream until smooth. Cool slightly before skewering marshmallows with a lollipop stick and dipping into the caramel. Finish marshmallows by drizzling with chocolate and decorating with sprinkles.
Hi, I'm Katie Roseness and today I'm making Chocolate Caramel Marshmallows, the perfect Christmas treat.
And in my pot here, which is just about ready, I brought 1-1/2 cups sugar, 1/2 cup of corn syrup, and about 1/4 cup of water to a boil. And I continue to cook it. You don't have to stir it too much. You don't want to rustle up those little granules of sugar. But just let it boil and boil until it turns this nice golden brown color and then you're ready to work with it.
So that's our base for our caramel.
And just to thicken that up a little bit, I have some heavy cream. I'm going to pour it in slowly because it tends to steam up a little bit. So just a little bit at a time. Stir it in. And if it tends to steam too much, just avoid stirring. You don't want to burn your hands.
Last but not least, a little extra. And that's perfect. We're just going to stir that in. And I have some salt here just to balance out that sweetness of the caramel. Give it a little salty bite. And just stir those things together and you'll get this beautiful caramel sauce.
So I'm using store-bought marshmallows but we have a great video on making marshmallows. Feel free to check that out. If not, store bought marshmallows are great. I just skewer them with a lollypop stick. Perfect.
So I'm just going to finish these marshmallows. Here we go.
We'll start with that. And I've my caramel ready to go, and I've got my chocolate melted down and ready to drizzle. So I'm going to just go ahead and start plunging my marshmallows right into the caramel sauce. So if you need to tip the pot to make the caramel a little deeper so you can go deep in there, go ahead and do that. And this is just going to create a nice thin layer of caramel but by all means, if you want a thicker layer, let your caramel cool almost completely and it's really going to thicken up nicely.
So before my caramel sets too much, I'm just going to go in with my chocolate and just drizzle. And then here I have some really festive sprinkles. Just to give it a little holiday spirit.
I'll do a couple more. Remember, tip your pot. You'll get a nice deep layer of caramel. Let it drizzle off a bit into the pot. And then with my chocolate, I just go in all over the sides. A nice, thick layer of chocolate. And then right into my sprinkles.
And that's how you make holiday caramel chocolate marshmallows.
chocolate covered MARSHMALLOW cookies | ONLY 5 ingredients
these are delicious treats that are made of a round biscuit cookie base, topped with fluffy marshmallow creme coated with a thin layer of melted chocolate. You definitely should try this recipe.
you'll need:
13-15 cookies of choice ( I used simple butter cookies)
For the marshmallow merengue:
4 large egg whites
200 gr sugar
For Chocolate toppings:
200 gr dark chocolate (don't use milk chocolate... too sweet...trust me ????)
2 Tbsp flavorless oil ( I used avocado)
feel free to leave a comment in the comments section, I will be happy to answer your questions ????
Chocolate Marshmallow Cookie Sandwich
How to make chewy chocolate marshmallow Cookie Sandwich cookie // ASMR
New video every Sunday at 10:30am PST and new Short every Wednesday at 10:30am PST!
C O N N E C T W I T H M E
♡ instagram (food): @pearlthefoodie
♡ instagram (personal): @pearllok
I N G R E D I E N T S
- 160 All purpose flour
- 50g unsweetened cocoa powder
- 1g baking soda
- 1g salt
- 115g unsalted butter (room temperature)
- 80g sugar
- 25g vanilla extract
- 25-30 large marshmallows
E M A I L
pearl.lok55@gmail.com
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M U S I C
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Filmed and edited in 4K by Pearl Lok. My videos are only posted on my Youtube channel. Unauthorized use, reproduction, distribution or reuploads with edits of my videos are prohibited.
This video is not sponsored.
#ASMR #chocolate #cookiesandwich #valentinesday
Soft & Creamy Chocolate Covered Marshmallow Recipe : Homemade Mallomars | SweetHailey
/ INGREDIENTS /
35-40 marshmallow biscuits
-Biscuit
90g(6Tbsp and 1tsp) unsalted butter (room temp)
80g(1/4cup plus 2Tbsp) sugar
1 egg
190g(1 1/3cup) pastry flour
Pinch of salt
5g(1tsp) vanilla extract
-Marshmallow fluff
4 egg whites (150g / 5oz approx.)
45g(3Tbsp) sugar
90ml(1/3cup plus 2tsp) water
180g(3/4cup plus 2Tbsp) sugar
120g(1/3cup plus 2Tbsp) corn syrup / oligosaccharide syrup
-Chocolate cover
200-300g(7~10oz) dark / semi-sweet chocolate
5g(1tsp) coconut oil (or cooking oil)
1. For make biscuit: cream the butter, and slowly add sugar and mix. Crack the egg, mix until well combined.
2. Add the sieved pastry flour, salt, and vanilla extract. Fold until no flour seen. Refrigerate at least 1 hour, up to 1 day.
3. Preheat the oven for 355F / 180C. Flour the surface, and roll the dough. Cut with a cookie cutter, about 2inch / 4.5cm. Bake for 8~10min. After bake, chill it on a cooling rack.
4. For make marshmallow: Beat the egg white until bubbly and fluffy, add 45g of sugar, 1Tbsp at a time. Whip until stiff peak.
5. In a pot, put 180g of sugar, corn syrup, and water. Bring it to boil until 240F / 115C (I took 7min, if you don’t have a thermometer, boil 2min after all sugar melted).
6. Slowly pour the syrup into the meringue(whipped egg white). Whip until fully mixed and fluffy enough. Transfer into the piping bag, with a large tip on immediately.
7. Piping onto the biscuit. And let it set for 10~15min.
8. Meanwhile, In a microwavable bowl, put dark or semi-sweet chocolate and coconut oil. Microwave until all melted. While microwave, make sure mix every 10~20 sec.
9. Pour the chocolate onto the marshmallow. Leave until solid.
10. Store in an airtight container, up to 5 days in the refrigerator.
*I use only egg white to make marshmallow, so it wasn’t that airy texture like make with gelatin.
*With the same reason - make only with egg white -, you should store in the fridge for safety.
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36. Ave Maria_ 아베 마리아_bossa nova
3. Frolicher Landmann_ 행복한 농부_bossa nova
7. Prelude, op.28-15(Rain Drop)_ 쇼팽 _ 전주곡 15번 내림 라장조 작품번호 28-15 '빗방울’_waltz
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