Chocolate Guimauves for Easter

Ingredients

For 6 servings

• •350 g 350 g Sugar powder
• •12 cl 12 cl Water
• •100 g 100 g Glucose syrup
• •10 g 10 g Gelatin powder
• •2 2 Egg white(s)
• •1 c. à café 1 cup of coffee Vanilla extract
• •1 1 pinch(s) Salt
• •200 g 200 g Chocolate pastry black
• •1 c. à café 1 coffee c. Neutral oil
• •80 g 80 g Ice sugar
• •40 g 40 g Maize starch
• •20 g 20 g Cocoa powder unsweetened

Method

1. 1.Preparation of the gelatin mixture
2. 2.Start by mixing the gelatin powder with 6 cl cold water in a small bowl. Allow to swell for about ten minutes so that gelatin absorbs water well. Meanwhile, take care to prepare all ingredients for the rest of the recipe.
3. 3.Preparation of syrup
4. 4.Pour the sugar powder, glucose syrup and the remaining 6 cl water into a saucepan. Bring to a boil over medium heat, without stirring. Monitor the temperature with a thermometer. When the syrup reaches 130°C, remove it immediately from the heat to avoid caramelizing it.
5. 5.Snow White Assembly
6. 6.During the cooking of the syrup, start to mount the white eggs in firm snow with the pinch of salt, using an electric drummer. Gently add the rehydrated gelatin mixture to produce a homogeneous, sparkling preparation.
7. 7.Incorporation of hot syrup
8. 8.Pour the hot syrup gradually onto the mounted whites while whipping at fast speed. Add vanilla extract. Keep beating until the bowl is lukewarm and the preparation becomes very thick, shiny and whisks out.
9. 9.Preparation of mould
10. 10.Mix the icing sugar, cornstarch and cocoa powder. Sprinkle generously the bottom of a rectangular or square mould covered with baking paper. Make sure the whole bottom is well lined to prevent marshmallows from sticking.
11. 11.Casting and rest
12. 12.Pour the marshmallow paste into the prepared mould. Smooth the surface with an oiled spatula. Sprinkle the remaining icing sugar/female/cacao mixture on top. Let stand at room temperature for at least 6 hours, or even one night, for the marshmallow to take.
13. 13.Cutting of marshmallows
14. 14.Gently remove the marshmallow plate on a worktop lined with the ice sugar and starch mixture. Cut into squares with an oiled knife. Roll each piece in the remaining mixture to avoid sticking between them.
15. 15.Chocolate coating
16. 16.Melt the pastry dark chocolate with the neutral oil teaspoon in the water bath or microwave. Soak each marshmallow in melted chocolate with a fork, tap to remove the excess. Place marshmallows on a grill or sheet of baking paper. Let the chocolate freeze at room temperature.
17. 17.Service
18. 18.Place the chocolate marshmallows in a nice dish or airtight box. Offer them for Easter, possibly with some Easter eggs or festive decoration. Enjoy these mellow and gourmet sweets with family or friends.