Caramel Marshmallow Bouchée

These light yet decadent marshmallow bouchèes filled with caramel were developed by pastry mastermind, John Kraus.

Yield

Makes 170 Pieces

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.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/marshmallow-bouchee