Homemade Marshmallow Cubes using a Arthur Martin
(5)
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Dive into the whimsical world of Chamallow-style marshmallows, where fluffy dreams meet sweet reality! Originating from the heart of France, these delightful confections are reminiscent of childhood camping trips, where gooey marshmallows were roasted over crackling fires. With just a handful of ingredients—cristal sugar, egg whites, and a hint of vanilla—this recipe transforms into a cloud-like treat that can make even the most serious adult feel like a child again. Fun fact: the name 'Chamallow' comes from the French word for marshmallow, which itself is derived from the mallow plant that grows near marshes! So roll up your sleeves and get ready to create a sweet masterpiece that’s perfect for snacking or as a topping for your favorite desserts!
Ingredients
- 280 g Water
- 20 g Gelatin
- 400 g Granulated sugar
- 160 g Glucose syrup
- 3 Drop(s) Vanilla extract
- 20 g Grated coconut
Steps
Gelatin Bloom
- Add 240 g of water in a bowl.
- Add 20 g of gelatin in the bowl.
- Setaside the preparation content during 10min.
Syrup Cooking
- Add 400 g of granulated sugar, 160 g of glucose syrup, 40 g of water in the food processor bowl.
- Mix manual: 18:00min / 120°C / Speed 2.
Whisking
- Add the bloomed gelatin in the robot bowl.
- Add 3 drop(s) of vanilla extract in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Mix manual: 8:00min / 0°C / Speed 4. Filler cap open
- Transfer the content of the food processor bowl in a standard mold.
- Line the mold with baking paper.
- Setaside the preparation content during 4h .
Final Touch
- Cut the marshmallow into 4-5 cm cubes.
- Coat 20 g of grated coconut with the preparation content.
- Serve Immediately.
