Marshmallow Cookie
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Long shelflife
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Quick & easy (production)
A refined bite-sized creation that blends crisp sablé biscuits with airy mandarin marshmallow and a vibrant mandarin–apricot gel. The sablé dough is delicately flavored with Timut pepper and osmanthus blossoms, offering floral and lightly spicy notes. The mandarin marshmallow brings lightness and a citrusy aroma, while the gel adds a tangy, fruity burst. Finished with a spray of flame-red cocoa butter, dried flowers, and tiny hand-shaped mandarin decorations, this cookie is both elegant and playful—perfect for refined petit fours or boutique pâtisserie assortments.
- Level:
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Medium
- Makes:
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40
Sablé
Ingredients: Sablé
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36 gbutter
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30 gicing sugar
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30 gWhole egg
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65 gwhite flour
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0.5 gsalt
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0.5 gTimut pepper
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1 gOsmanthus blossoms
Preparation: Sablé
1 sablé biscuit – 2.7g, 2mm thick and 4cm in diameter
Mix the butter, sugar and salt thoroughly. Slowly add the whole egg, then the flour, pepper and osmanthus blossoms. Knead to form a smooth dough.
Mandarin marshmallow
Ingredients: Mandarin marshmallow
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76 gsugar
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25 ginvert sugar
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50 gmandarin puree
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32 ginverted sugar
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33 gGelatine mixture
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0.6 gCitric acid
Preparation: Mandarin marshmallow
3.5g, 4cm and 1.7cm round cookie cutters, 6mm thick
Boil the sugar, invert sugar (1), and puree together to 110°C. Melt the invert sugar (2) and gelatine mixture in a saucepan and whisk. Stir in at 110°C, pour on top, add CARMA® White Niobo 34% and whisk to form a foamy, cold marshmallow mixture. Then slowly add the citric acid. Spread out to a 6mm thickness and cut out with a 4cm wide round cutter. Finally, cut a 1.5cm wide hole in each piece.
Mandarin Apricot gel
Ingredients: Mandarin Apricot gel
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42 gmandarin puree
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7 gCalamansi Purée
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4 gsugar
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0.9 gyellow pectin
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47 gSugar
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5 gglucose syrup
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1 gCitric acid
Preparation: Mandarin Apricot gel
2g gel
Mix both purees with sugar (1) and pectin, and bring to a boil. Add sugar (2) and glucose syrup, and boil again. Now add citric acid, mix thoroughly and let the mixture cool in a metal container. Blend until smooth, add CARMA® Aprico Gel and fill into a piping bag.
Presentation
Ingredients: Presentation
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40 gF006680
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5 gDried flowers
Preparation: Presentation
Place the cut-out marshmallow on a sablé biscuit and fill the middle with mandarin gel. Then place another sablé biscuit on top and spray everything with the tempered flame red cocoa butter. Sprinkle dried flowers directly onto one side. Knead the CARMA® Massa Ticino™ Tropic with the orange cocoa butter and shape into small mandarins. Finally, place these on the top biscuit.
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