Blackcurrant marshmallows, “after eight” marshmallows. exotic toffee

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Blackcurrant marshmallows

    Ingredients

    • Frozen fruit purée, sugar added: Blackcurrant - 200 g
    • Sugar - 300 g
    • Water - 30 g
    • Invert sugar - 80 g
    • Gelatin mass - 20 g
    • Invert sugar - 125 g
    • Starch
    • Wheat starch - 100 g
    • Granulated sugar - 100 g

    1- Soak the gelatine in iced water.

    2-    Boil the sugar, blackcurrant pulp, water and inverted sugar to 109°C. 

    3-    Add the drained gelatine and the inverted sugar to the hot mixture, stir well and leave to cool.

    4-    Whisk until the mixture becomes frothy but is still warm!!

    5-    Pour the mixture into a piping bag and pipe onto baking paper.

    6-    Or make into semi-circles on a greased Flexipan mat. Place a drop of elderflower jelly in the middle then arrange a small amount of marshmallow paste on top. 

    7-    Sprinkle with the starch mix, place in a cool place for the marshmallows to set, then roll once again in the mixture.

    In this step

  2. "After-Eight" marshmallows

    Ingredients

    • Sugar - 300 g
    • Invert sugar - 100 g
    • Invert sugar - 100 g
    • Mint liqueur - 30 g
    • Gelatin - 20 g
    • Fruit acid - 10 g

    1-    Soak the gelatine in iced water.

    2-    Boil the sugar, mint juice and inverted sugar to 109°C. 

    3-    Add the drained gelatine and the inverted sugar to the hot mixture, stir well and leave to cool.

    4-    Whisk until the mixture becomes frothy but is still warm!!

    5-    Pour the mixture into a piping bag and pipe into semi-circles onto a greased Flexipan mat. Place a drop of chocolate ganache in the middle then arrange a small amount of marshmallow paste on top.

    6-    Place in a cool place for the marshmallows to set, then roll once again in the mixture.

  3. "After-Eight" ganache

    Ingredients

    • Dark chocolate 64% - 110 g
    • Fresh cream - 170 g

    1-    Bring the cream to the boil.

    2-    Pour it one-third at a time over the chocolate, stirring constantly. Leave to cool.

     

  4. Exotic toffee

    Ingredients

    • Vanilla pods - 1
    • Fresh cream - 250 g
    • Sugar - 750 g
    • Glucose - 150 g
    • Glucose syrup - 200 g
    • Butter - 300 g
    • Chopped almonds - 100 g
    • Coconut (powder) - 50 g

    1-    Boil all the ingredients except the butter and dried fruit to 123°C stirring constantly.

    2-    Add the butter, chopped almonds and coconut.

    3-    Pour onto a 20x60 sheet and spread out.

    4-    Leave to cool then cut up.

    5-    Wrap in film

  5. Edible film

    Ingredients

    • Water - 400 g
    • Glycerin - 0.2 g
    • gelatin silver - 6 g

    1-    Pour the hot water on the gelatine and glycerine.

    2-    Pour 6 ml into a Petri dish. Leave to dry for 2 days.

Download this recipe

Download Download