Marshmallow dessert with raspberry filling

Ingredients

Shortcrust base

55 grams (2 ounces) butter
90 grams (3.2 ounces) brown sugar
125 grams (4.4 ounces) flour
25 grams (1 ounce) egg yolks
65 grams (2.3 ounces) nut paste

Filling

100 grams (3.5 ounces) raspberries
20 grams (0.7 ounces) sugar
2 grams (0.07 ounces) pectin NH

Marshmallow

15 grams (0.5 ounces) gelatin
90 grams (3.1 ounces) water for the gelatin
115 grams (4.1 ounces) glucose syrup #1
200 grams (7 ounces) sugar
65 grams (2.3 ounces) water
85 grams (3 ounces) glucose syrup #2

Equipment

Mixing Bowl
You’ll need a sturdy mixing bowl to combine all the shortcrust ingredients seamlessly. A bowl with a non-slip base is especially helpful.
Whisk
A good whisk will make sure your sugar and butter blend perfectly, creating a smooth mixture in no time.
Parchment Paper
Essential for rolling out your shortcrust dough evenly while avoiding any sticky mess. Always have extra on hand for times when it tears.
Freezer
Pre-freeze those dough circles to ensure they bake beautifully without spreading or losing shape.
Perforated Mats or Baking Sheets
Ensure even baking by using perforated mats. Alternatively, parchment paper on a regular baking sheet works just fine.
Thermometer
Precision is key when heating your ingredients, so a reliable kitchen thermometer is a must.
Pastry Bag with Round Nozzle
This will give you precise control when piping the marshmallow mixture onto your shortcrust base.

Instructions

Step 1

1. Imagine this: A sour raspberry filling beneath a delicate marshmallow dome, all covered with crunchy chocolate on a walnut and caramel shortcrust base.

Step 2

2. In a bowl, combine the softened butter and brown sugar. Whisk for about two minutes until it's creamy. Tip: Make sure your butter is at room temperature for easier mixing.

Step 3

3. Add the flour and knead the mixture until it becomes smooth. Then, incorporate the egg yolk and nut paste. You should get a fairly elastic dough. Divide the dough into two parts and roll each out between sheets of parchment paper to a thickness of 3-4mm (0.12-0.16 inch). Tip: Chilling the dough before cutting makes it easier to work with.

Step 4

4. Using a 6cm (2.40 inch) ring, cut out circles and place them in the freezer for a couple of hours. Freezing helps the dough maintain its shape during baking.

Step 5

5. Preheat your oven to 338°F (170°C). Take the dough circles out of the freezer and bake them for 10-12 minutes. Baking them between two perforated mats or on parchment helps even heating.

Step 6

6. For the raspberry filling, heat the raspberries to 104°F (40°C). Mix the sugar and pectin together, then sprinkle the mixture into the warm puree while stirring constantly. Bring the mixture to a boil and cook for one minute.

Step 7

7. If using gelatin instead of pectin: Heat the puree, add the melted gelatin mass, and mix well. Pour the filling into molds (hemispheres about 2cm | 0.80 inch in diameter). Freeze the filled molds.

Step 8

8. To prepare the marshmallow, cook the syrup by combining sugar, glucose syrup #2, and water. Bring the mixture to 234°F (112°C).

Step 9

9. Put glucose syrup #1 in a mixer bowl, and pour the finished syrup in a thin stream while whipping at maximum speed. Add the melted gelatin mass and continue whipping until the mixture becomes stable, fluffy, and white.

Step 10

10. Place the raspberry filling on the baked cookies. Using a pastry bag with a round nozzle, pipe the marshmallow mixture over the filling.

Step 11

11. Freeze the desserts for about an hour. Freezing makes it easier to dip the marshmallows into chocolate without them melting.

Step 12

12. After freezing, dip each dessert in melted dark or milk chocolate. If desired, temper the chocolate with Mycryo cocoa butter for a glossy finish.

Servings

These pastries are an absolute treat and can be served in a variety of delightful ways. Fancy a tea party? Arrange these delicate pastries on a beautiful tray with some fine china cups filled with your favorite tea or coffee. The combination of the rich chocolate and the light, airy marshmallow paired with a hot drink is simply divine. Planning an intimate dessert after a cozy dinner? Serve these pastries with a dollop of whipped cream and a few fresh raspberries on the side to add a touch of elegance. For a more fun and laid-back family gathering, these treats make perfect finger food – easy to hold, `and practically melt in your mouth! You can also make it extra special by drizzling a bit of raspberry sauce over the top just before serving. This adds an extra tangy kick and makes your dish look restaurant-worthy. Any way you choose to serve, these pastries are bound to be a hit!

Variations

Making this dessert gluten-free is simple and just as delicious. Swap out the regular flour in the shortcrust base with a high-quality gluten-free flour blend. Your dough might be a little more delicate, but it'll yield a buttery, crunchy base just the same. For a vegan version, replace the butter with a plant-based alternative, and for the egg yolks, you can use flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg yolk). The marshmallow might seem tricky, but agar-agar is a perfect vegan substitute for gelatin. Just make sure to follow the package instructions for the correct setting and preparation. These variations ensure that everyone can enjoy this gorgeous and delicious dessert, no matter their dietary restrictions!

Faq

What if I don't have a pastry bag with a round nozzle?
You can use a plastic sandwich bag instead. Just snip off a small corner to create a makeshift piping bag.
Can I use frozen raspberries for the filling?
Yes, you can! Just make sure to thaw and drain them well before using to avoid excess liquid.
Do I need to temper the chocolate?
Tempering the chocolate will give you a better finish and snap, but if you're in a hurry, you can melt it gently without tempering.
Can I prepare the shortcrust base ahead of time?
Absolutely! You can prepare and freeze the dough for up to a month. Just bake it when you're ready.
What is the best way to store these pastries?
These pastries are best stored in an airtight container in the fridge. They'll stay fresh for up to 3 days.
How do I ensure my marshmallow is whipped to the right consistency?
Whip until the mixture is thick, fluffy, and holds its shape – this usually takes several minutes at high speed.