Teatime and Viennoiseries

Mallomar Marshmallow and Praliné Desserts

Made with BAHIBÉ 46%

An original recipe by l’École Valrhona Chef Sarah Tibbetts
Makes 50 pieces

3 steps

Recipe Step by Step

Praliné cookie base

115g Unsalted butter

90g Granulated sugar

90g Light brown sugar

45g Eggs

5g Vanilla extract

130g Hazelnut Praliné 60%

8g Baking powder

3g Salt

250g All-purpose flour (T55)

In the bowl of a stand mixer fitted with the paddle, cream the butter and both sugars. Add the eggs and vanilla extract, scrape down the sides of the bowl and mix until well combined. Add the praliné, followed by the sifted dry ingredients. Mix just until combined.

Transfer to a plastic sheet and cover with another. Roll out to a thickness of 5 mm and let cool.

Cut into circles with a 3.5 cm cutter and place on a Silpain-lined perforated baking tray.

Bake at 320°F (160 °C) for 5/7 minutes.

Let cool completely before using.

Marshmallow filling

50g Water

335g Glucose syrup

160g Granulated sugar

3g Gelatine powder 220 Bloom

15g Water for gelatine

90g Egg whites

2g Vanifusion

Combine the 50g of water, glucose syrup, and sugar in a pan and bring to a boil. Bloom the gelatine in the 15g of water. Start beating the egg whites on low speed. When the sugar syrup mixture reaches 248°F (120 °C), slowly pour over the frothy whipped egg whites. Melt the gelatine and add to the whites, along with the vanilla paste. Continue beating on medium speed until thickened but still slightly warm.

Use immediately.

Bahibé coating

500 g BAHIBÉ LACTÉE 46%

35 g Cocoa butter

Melt the Bahibé Lactée 46% couverture and cocoa butter to 118°F (48 °C) and temper. Use immediately.

Assembly and finishing

100g Crunchy 50% Almond/Hazelnut Praliné
QS Toasted whole hazelnuts
QS Gold luster dust

Arrange the baked praliné cookies on a baking tray. Make the marshmallow filling and place half of it in a piping bag fitted with a 9 mm plain tip. Pipe a ring of marshmallow filling directly onto the praliné cookie base, leaving a hole in the centre. Fill the hole with 2 g of crunchy 50% almond/hazelnut praliné. Fill another piping bag fitted with an 11 mm plain tip with the remaining marshmallow filling and pipe a dollop on top of the praliné. Let set for 1 hour in a cool place (do not refrigerate) to allow the gelatine to set. Temper the Bahibé coating and while holding the cookie base, dip the Mallomars to coat the marshmallow. Tap off any excess coating and place on a Silpat-lined baking tray to let crystalize completely. Combine the gold luster dust with a small amount of neutral alcohol and brush onto the hazelnuts. Using a paper cone filled with tempered Bahibé coating, stick the gold-dusted hazelnuts onto the finished Mallomars, then serve.