RECIPES
All recipesVine peach marshmallows
FOR THIS RECIPE
- For 6 servings
- To prepare the previous day
RECIPE STEPS
1/ Ingredients
INGREDIENTS
- 8 sheets of gelatine
- 120g caster sugar
- 90 g de sucre inverti ou Trimoline (40 g + 50 g)
- 30g vine peaches purée
- ½ vanilla pod
Soak the gelatine in water for 20 minutes to soften it.
In a saucepan, bring 120g of sugar, 40g of inverted sugar and the vine peaches purée to a boil. Bake at 110°C to produce a syrup.
Put the remaining 50g of inverted sugar in the bowl of a mixer and add the grains of the split and scraped vanilla before mixing.
Add the syrup and the drip-dried gelatine and whip in the mixer to raise the marshmallow.
Leave to cool before pouring on a baking plate covered with a sheet of baking paper or on a sheet of silicone and spread into a uniform layer.
Leave to rest for one night at room temperature and cut to the desired shape.
2/ Trick
The marshmallow can be poured into silicone moulds of different shapes such as teddy bears.
Grease the moulds very lightly with an oil spray, a sheet of paper towel or a brush.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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