Pet D’ange

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Preparation info

  • Difficulty

    Medium

  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Shortbread Rounds

Shortbread Dough 750 g 26 oz 100%
Batch Size 750 g 26 oz 100%

Marshmallow

Granulated gelatin 15 g 0.5 oz <1%
Water, cold 60 g 2 oz 4%
Sugar 90 g 3 oz 7%
Dried egg whites 30 g 1 oz 2%
Water, cold 150 g 5 oz 9%
Sugar 600 g 21 oz 39%
Glucose syrup 300 g 11 oz 19%
Water 200 g 7 oz 13%
Honey 100 g 4 oz 6%
Vanilla extract 20 g 1 oz 1%
Batch Size 1565 g 55.5 oz 100%
Dark chocolate, melted, tempered, for dipping and finishing as needed

Method

To Make the Shortbread Rounds

Roll the shortbread dough 2 mm/1/16 in thick. Cut into 150 rounds 30 mm/1¼ in, and bake at 177°C/350°F until lightly browned. Set aside and allow to cool completely.

To Make the Marshmallow

  1. Hydrate the gelatin by stirring it into the 60 g of cold water.
  2. Mix the 90 g of sugar and dried egg whites together. Whisk into the 150 g of cold water in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  3. Combine the 600 g of sugar, glucose syrup, water, and honey in a saucepan. Cook to 112°C/234°F.
  4. Begin whipping the egg white mixture on high speed.
  5. Continue cooking the sugar mixture to 120°C/248°F. Remove from the heat, and slowly stream the hot sugar mixture into the whipping whites.
  6. Continue whipping on high speed for 4 minutes or until well aerated.
  7. While the whipping continues, melt the hydrated gelatin over a water bath. Add the gelatin to the whites and whip 2 minutes more, until stiff peaks form. Add the vanilla extract.
  8. Place the marshmallow in a pastry bag fitted with a no. 4 round tip. Pipe a dome on top of each shortbread round. Allow to set for at least 1 hour, or up to overnight.
  9. When completely set, dip each piece in the tempered dark chocolate. When the chocolate has set completely, use a paper cone to pipe a spiral of tempered dark chocolate onto each piece.