I was so excited when I worked out how quick and easy it was to make my normal marshmallow recipe in the Thermomix. No more bain marie for me. Thermomix Marshmallow from now on.
Last week I posted a recipe for Chocolate Wheaten Biscuits, and with my grandson staying overnight (and he loves to cook) I didn’t want to make another batch of cookies the next day. There’s only so many cookies I’ll let him eat. Nasty nana. And I did just turn some plain ones into extra naughty ones LOL
So we decided to turn what was left of the Chocolate Wheatens into Wagon Wheels. We’ve made Wagon Wheels at Bake Club a few times, but we’ve not had a recipe so close to the original. Although they were all nice recipes some had chocolate biscuits, some had plain vanilla biscuits, and others were cheat recipes where you use Granita Biscuits.
These are as close as we’ve gotten them. But of course, you can make marshmallow for all sorts of things. Decoration, torched decoration (that’s always fun), piped buttons for hot chocolate or campfire roasting, or just plain to eat.
You can colour, flavour and decorate as you wish. I’ve used marshmallow in the base of a homemade ice-cream cone to seal up the hole. You can make those old-fashioned sherbet ice-cream cones with baby cones bought from the supermarket and decorate desserts with them. Whatever you can dream up.
- 3 titanium-strength gelatine leaves or 15 g of gelatine leaves (bloomed)
- 80 g caster sugar
- 35 g Glucose
- 1 tsp or 5 g vanilla bean extract
- 100 g Water
- Place your gelatin leaves in a small bowl with cold water (just enough to cover) and leave to bloom (Soften). If you do this first, they'll be ready for when you have to use them down the track.
- Weigh the remainder of the ingredients into the TM bowl set to 100c/4 mins/sp 1.
- When the time is up, take the gelatine leaves and squeeze out the water then place the gelatine into the hot liquid in the TM bowl.
- Put the butterfly in place and whisk on SP 3.5/7 minutes. I leave the MC out because you want as much air to be incorporated into the mix as you can. If it starts to splash a little through the hole in the lid, I add a small sieve on top, and that stops it or use your TM basket as others do. The temperature will start to fall over this period, and you need to work with it before it goes completely cold. Too hot and it will be too runny too cold, and it will start to set. Just like jelly. 😉 Just warm it up if it starts to set by replacing the TM back into the cradle and setting back to 37° speed 1 - 2 till it's soft again.
- Place it into a piping bag with a small nozzle and pipe out onto each biscuit, or use a spoon but it's good piping practice! If you find your marshmallow is starting to set, pop it in the microwave for no longer than 5 seconds, it will loosen it up making it easy to pipe again.
- With the leftover marshmallow, why not practice your piping skills and make marshmallow dots. Pipe them onto silicone mats or baking paper and once they're set, sift some cornflour over the top to stop them sticking together. Scoop them up and pop them in an airtight container and use as you wish.
If you're filling biscuits don't add too much jam or marshmallow, or they'll be too hard to eat. Look at the photos I've attached to get an idea
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