The July Daring Bakers' challenge is hosted by Nicole at "Sweet Tooth" (Philippines) who chose "Chocolate Covered Marshmallow Cookies" and "Milan Cookies" from pastry chef Gale Gand of the Food Network.
At first glance, both recipes didn't impress me much as I was expecting a totally different challenge. I was really looking forward to baking something summery, refreshing and less chocolaty (Don't get my wrong. I love chocolate, but when it's blazing hot outside, I'd rather eat lighter food...).
Of course, I was nonetheless very excited because I was going to be able to make homemade marshmallows for the very first time of my life and was finally going to conquer my fear of that treat which I have always considered highly inaccessible and somewhat scary.
In fact, my fears were proven wrong and there was nothing terrifying about making marshmallows. It is easy as Sunday morning! Aaahhh, how stupid I can be sometimes. Setting mental barriers is not productive...
As I've been quite busy lately, I chose to bake only one of the two cookie recipes proposed and, naturally, I decided to face my phobia of making marshmallows and definitely put an end to it. Thanks to the Daring Bakers I have once again showed my inner demon that I am capable of vanquishing my anguish of failure and that I can serenely face challenges without flipping out!
Overall, those "Chocolate Covered Marshmallow Cookies" were not really difficult to make, but were very time-consuming (the time listed on the recipe isn't accurate and the chocolate took a while to set), yet worth the effort. I ended up with an industrial quantity of cookies, so if you don't have friends or family with whom you can share them or if you are watching your weight closely, you'd better divide the recipe by two or three, otherwise you'll be stuck with tons of cookies...
Although, generally, chocolate and marshmallow combos don't particularly make me drool, I must say that those cute retro cookies were very enjoyable and contributed to making me change my mind on the subject. The lusciously buttery, delicately flavored and not too sweet cinnamon cookie base paired very welll with the soft, fluffy and sugary marshmallow centre, and the chocolate coating added a much needed contrasting bitterness which gave more body and character to the overall savor of those regressive little droolicious domes.
I really want to thank Nicole for having chosen that recipe and helped me "master" the art of making marshmallows!
~ Chocolate Covered Marshmallow Cookies ~
Recipe courtesy Gale Gand, from Food Network website.
Preparation time: 10 min
Inactive preparation time: 5 min
Cooking time: 10 min
Cookies (recipe follows)
Homemade marshmallows (recipe follows)
Chocolate glaze (recipe follows)
Makes about 2 dozen cookies.
Ingrédients for the "Cookies":
3 Cups (375g/13.23oz) All purpose flour
1/2 Cup (112.5g/3.97oz) White sugar
1/2 Tsp Salt
3/4 Tsp Baking powder
3/8 Tsp Baking soda
1/2 Tsp Ground cinnamon
12 Tbs (170g/ 6 oz) Unsalted butter
3 Eggs, whisked together
Method for the "Cookies":
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 190° C (375° F).
7. Roll out the dough to 0.3cm (1/8-inch) thickness, on a lightly floured surface. Use a 2.5cm to 3.8cm (1 to 1 1/2 inches) cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. 10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. 12. Lift out with a fork and let excess chocolate drip back into the bowl. 13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
If you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 170° C (350° F) oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
Vanilla-Flavored Homemade Marshmallows
Ingredients for the "Homemade Marshmallows":
1/4 Cup Water
1/4 Cup Light corn syrup
3/4 Cup (168.76g/5.95oz) Sugar
1 Tbs powdered gelatin
2 Tbs Cold water
2 Egg whites , room temperature
1/4 Tsp pure vanilla extract
Method for the "Homemade Marshmallows":
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 112.7° C (235° F) on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.
Ingredients for the "Chocolate Glaze":
12 oz (360g) Semisweet chocolate (60% cocoa)
2 oz (60g) Cocoa butter or vegetable oil
Method for the "Chocolate Glaze":
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones! C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)