ILLANKA Nougat Marshmallow Bars

Makes 16 coated bars

ILLANKA Ganache

465g whipping cream 
85g invert sugar
690g ILLANKA 63% COUVERTURE
160g European butter

Boil the cream with the invert sugar.
Pour the boiling mixture in several additions onto the melted ILLANKA 63% couverture.
Use a rubber spatula to blend in the middle to create a glossy elastic mixture, signifying the start of the emulsion process. Take care to preserve this texture throughout. Process to perfect the emulsion.
As soon as the ganache reaches approximately 35-40°C (95-104°F), add the diced butter.
Pour into a frame.

Nougat Marshmallow

135g sugar
45g mineral water
40g invert sugar
11g powdered gelatin
20g mineral water
60g honey
20g chopped almonds
20g chopped pistachios

Roast the chopped almonds at 150°C (302°F) for around 15 minutes.
Weigh out the powdered gelatin and add the smaller quantity of chilled mineral water to soften it.
Heat the invert sugar, sugar and water to 108°C (226°F).
Pour the cooked sugar syrup onto the honey in a mixing bowl.
Melt the softened gelatin in a microwave and pour onto the hot sugar.
Beat until the mixture reaches the ribbon stage.
When the marshmallow is warm and slightly liquid, fold in the nuts and immediately pour into a frame at 35-40°C (95-104°F).

Coated Nougat Marshmallow Bars

1405g ILLANKA GANACHE
360g Nougat Marshmallow

Coat an acetate sheet with tempered ILLANKA 63% couverture.
Place a 34 x 34 x 1cm ganache frame on top of the coated acetate sheet and pour in the marshmallow preparation.
Leave to set for 30 minutes.
Pour the ganache onto the marshmallow at around 35°C (95°F).
Leave to set for 24-36 hours at 17°C (63°F) and 60% humidity.
When the marshmallow and ganache have set, cut out 8.5 x 8.5cm squares.
Coat the bars with ILLANKA 63% couverture with the blower tilted and on high to create a wave effect.
Decorate the bars by sprinkling with a thin line of chopped pistachios and almonds.
Leave to set at 17°C (63°F).

 




Coated Nougat Marshmallow Bars600

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