Marshmallow Chocolate Recipe | S'mores Cookies | Dickmann's Cookies

Ingredients
For 12-14
[Sablé]
Butter 50g
Sugar 20g
A Pinch of Salt
Egg Yolk 9g
Plain Flour 75g
[Marshmallow]
Sugar 75g
Corn Syrup 25g
Water 25g
Gelatin Sheets 6g
Vanilla Bean Paste 3g
Dark Chocolate 100g
[Making Sablé]
1. Soften the butter with sugar and salt.
2. Add the egg yolk and mix well.
3. Add the plain flour and mix until the dough comes together.
4. Place baking paper on the work surface and put the dough on top.
5. Cover the dough with baking paper and roll it out to about 5mm thick using a rolling pin.
6. Chill the dough in the freezer for about 5 minutes to firm it up.
7. Use a 5cm round cookie cutter to cut the dough.
8. Transfer the cut dough to a tray and arrange them neatly.
9. Re-roll the leftover dough to the same thickness and repeat the process.
10. Bake in a preheated oven at 170°C for 12-13 minutes.
11. Let the baked sablés cool down.
[Making Marshmallow]
1. Soak the gelatin sheets in cold water to soften.
2. Squeeze out the excess water from the softened gelatin and transfer it to a bowl.
3. Add the vanilla bean paste and set it aside for a moment.
4. In a saucepan, combine sugar, corn syrup, and water, and bring it to a boil until it bubbles.
5. Pour the hot sugar syrup into the prepared gelatin bowl while whipping with a hand mixer.
6. Continue to whip until the marshmallow mixture becomes white and thick.
7. Transfer the finished marshmallow into a piping bag fitted with a round nozzle.
[Finishing Touches]
1. Pipe the marshmallow onto the completely cooled sablés.
2. Let the marshmallows set at room temperature.
3. Melt the dark chocolate.
4. Hold the sablé by the bottom, flip it over, and coat the marshmallow with chocolate.
5. Place them on a tray and let the chocolate set at room temperature.
Thank you for watching :)
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