"Hi Cassie, If you score your shortbreads..so you have an idea of where going to cut them. Cut your shortbread and marshmallow combo. (Before you cut them...spray your knife with Pam or a lite cooking spray. ) This will help you cut thru…"
"Yes. That is the one. I took an expertise course with Christophe Morel in April. It was excellent. I was afraid that I would be the ignorant one in the class, but I found that I was as knowledgable as everyone in the class and more than some. A…"
"I have made this marshmallow recipe that Brianne Maggiore shared with me and it is nice and soft. Maybe would work better for you. I used glucose powder and it came out very nice.
Marshmallow25 g gold gelatin700 g sugar300 g dextrose…"
"I use a marshmallow recipe with no egg whites in it; just bring the corn syrup sugar and water to a boil (hits 235 to 240) and pour it into the hobart bowl with the gelatin/water or fruit puree and whip it. By the time we'd piped a few hundred,…"
"That does sound like a lot of work. It must have taken a long time! Do you have trouble with the marshmallow setting up as you pipe it making it hard to pipe? What temperature do you cook your sugar syrup to when you make the marshmallow?"
"What a PITA the smores were! I used whole wheat pastry flour and AP flour for the graham crackers (the recipe from Nancy Silverton in her pastry book); but they were a little too hard/crisp. They should have been underbaked for this; I…"
"When I make marshmallow pops, I dip the end of the stick in tempered chocolate, then into the marshmallow, let that set. Then I dip the whole thing in tempered chocolate using the stick and a 5-prong dipping fork and lodge it in…"
"Timing is everything - I have an order for 500 grown-up s'mores on Friday - and I'm going to go with making graham cookies, cut into squares, then smeared with ganache and with a vanilla marshmallow on top, then freeze so I can put a stick…"
"Are you talking about doing individual cookies or one big sheet? I'm sorry if I misunderstood - I was thinking you would cut rounds of cookie dough, bake, coat with chocolate, attach a cut marshmallow and then coat with more chocolate or…"
I think you are right. The shortbread is probably too crumbly for my purposes. So it would make sense to use the sugar cookie. Thank you for the recipe. I will make the cookie layer, then coat it with chocolate, and then put the…"
"Instead of a true shortbread, try an all butter sugar cookie that you roll out. Off the top of my head, I can tell you the small batch size of a cookie we use: 2# 13 oz granulated sugar, 2#13 oz soft butter, 2 tsp salt, 2 TBL…"
I am making marshmallows with a shortbread layer, and then dipping them in tempered chocolate. I have made 3 different shortbreads and I've had trouble cutting the marshmallow/cookie layers after I "glue" them together with chocolate. The cookie layer tends to crumble off and some of it ends up in the chocolate. The finished product looks sort of lumpy. Does anyone have suggestions or a recipe for a shortbread layer that is firm enough to hold up?See More