Caramel Marshmallow Bouchée
These light yet decadent marshmallow bouchèes filled with caramel were developed by pastry mastermind, John Kraus.
Ingredients
CARAMEL:
850g sugar
1000g cream
100g butter
12g fleur de sel
600g glucose
1 vanilla bean
MARSHMALLOW:
735g sugar
240g water
Trimoline 1. 225g in the mixing bowl
Trimoline 2. 330g in the syrup
48g Gelatin powder (200 bloom)
252g water for blooming
3 vanilla bean
SHELL:
72% Cacao Coucher du Soleil
Directions
CARAMEL:
In a saucepan, combine everything but the sugar and bring to boil. Caramelize sugar until it starts to smoke, then deglaze with hot cream. Simmer to 114° C and then cast into flexipan mold or frame.
MARSHMALLOW:
Bloom Gelatin. Combine sugar, water, and 330g trimoline. Cook to 110° C then add bloomed gelatin. Pour over 225g trimoline in mixing bowl whip on high to 40° C. Pipe into molds.
Add caramel, cover with remainder of marshmallow and let set. When set, remove frame and cut to desired shape. Enrobe in 72% Cacao Coucher du Soleil.
