Boosheen S'mores (Marshmallow piping technique demonstration!)

 For the length of time I have been teaching character marshmallows in my classes, one thing I observed is the tendency for beginners to pipe a certain way, such that the resulting character doesn't have a smooth surface. I decide to use Boosheen as the subject matter to demonstrate this common mistake.

When piped correctly with the tip of piping bag within pool of piped marshmallow, the swirl lines shouldn't be too visible on the surface like the smiley Boosheens. When piped with the tip of piping bag above pool of marshmallow, you get The Mummy version of Boosheen as shown by those with an open "O" for their mouths, with the swirl lines clearly visible.

It's easier to understand what I mean by watching the video:

https://www.instagram.com/reel/DQWbgDdEvvX/?igsh=MXM2NWVzaWF2eTV5Zg==

A peek at some of the marshmallows before dusting!

S'mores were the reason I fell in love with marshmallows because before that, I thought they were just one-dimensional tasting candies. Turn up the volume for the ASMR of Boosheen S'mores over here:

https://www.instagram.com/reel/DQMISuJCfhF/?igsh=MXhwOWJjcTdkNzE2

Recipe for the vanilla marshmallow, chocolate layer and cookie, as well as instructions for toasting homemade marshmallows can be found in my Deco Marshmallows book.

with love,

Phay Shing

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Lavender Honey Vanilla Red Panda Marshmallows

 Piping character marshmallows with many details can seem intimidating but there's a hack to simplify it! I made the apples that the red pandas are holding with royal icing transfers to cut down the number of piping steps and colours of marshmallow batter that I have to make from seven to five.

Watch how I made use of royal icing transfers in this reel:

https://www.instagram.com/reel/DPLweoSCcFn/?igsh=NTc2c2Y3OHFidGcz

Here's the piped marshmallows before dusting!

I use this royal icing transfer hack for character macarons and iced cookies too. Very handy!

with love,

Phay Shing

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马蹄酥(Ma-Ti-Su) Seal

 My younger boy wanted his favourite Chinese Pastry, beh teh soh/heong piah (马蹄酥) as his early birthday treat from me this year so I made them into the likeness of the newest addition of plushie in our family --- seal with a disapproving look! 

Here's a closer look at the bite-cross-section!

I adapted the recipe from Yeo Min's Chinese Pastry School cookbook.

You may find a video of the process and the full recipe over here:

https://www.instagram.com/reel/DPdx9tOiU_x/?igsh=czhwZnQzdmY5bWV4

I will just share the ingredient list over here for your convenience but so check out the reel for the method.

I accidentally used 4-5g more oil for the water dough so it was much softer than the oil dough. It still turned out well but don't make the same mistake as me!

马蹄酥 (Ma Ti Su) Seal

(Makes about 12 seals)

Filling:

70g sugar (caster or light brown)

110g maltose

1 tbs toasted white sesame seeds

20g shallot oil

2g salt

30g cooked glutinous rice flour

Oil dough:

100g plain flour

50g vegetable shortening 

Water dough:

140g plain flour

20g sugar

16g neutral oil

8g shallot oil

70g warm water

10g maltose

1/8 tsp salt

Maltose wash (may replace with egg wash):

1/2 tsp maltose

1/2 tsp instant coffee (optional, to add slight brown naturally)

10g hot water

1 drop brown gel colouring 

Glue:

1 tsp plain flour

2 tsp water

Other:

Dark brown non pareils/ chocolate Crispearls 

Black edible marker

Here's how the assembled pastries look before baking...

... and after baking with the eyes drawn in

Thank God the boy gave his seal of approval 🤭! These are yummy when eaten warm after re-toasting to get the filling oozy and crust crisp again.

with lots of love,

Phay Shing

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Sugar-Free Tiramisu Parfait

 These are the Tiramisu parfaits that the sugar-free Pochacco marshmallows went on!

I made these for my hubby's super early birthday treat!

You may refer to the reel for the recipe and video of assembling:

https://www.instagram.com/reel/DN5W_8o0gHB/?igsh=MWhvenpnMHZ2OTc5cw==

But for your convenience, I will put the ingredient list here.

You may replace all the ingredients marked "*" with caster sugar for the regular sugar version.

Vanilla sponge:

Yolk batter:

2 egg yolks

10g Lakanto* (Erythritol with Monk fruit extract)

10g Maltitol*

55g cake flour, sifted (may be replaced partly with almond flour to further lower the GI)

Pinch of salt 

15g water

1/4 tsp vanilla extract 

Meringue:

2 egg whites

1/8 tsp cream of tartar

10g prebiotic soluble fibres* (I used Alchemy Fibre)

20g Maltitol*

Cream filling:

2 egg yolks (or half of a large egg)

13g Maltitol*

A pinch of salt

180g whipping cream (35% fat)

170g mascarpone, softened at room temperature 

1 tsp Kahlua coffee liqueur (optional)

1/2 tsp vanilla extract (optional)

Other ingredients:

60g concentrated coffee or espresso

120g sugar-free Oreo cookies without cream, crushed (I used Gullon's no sugar added cocoa sandwich cookies without the cream. You may replace it with sugar-free grated chocolate or cocoa powder, or omit)

Just to share some photos of the process...

Soaking sugar-free sponge with concentrated coffee

Piping sugar-free mascarpone cream

Adding crushed sugar-free oreo cookie crumbs

If I didn't tell you this is sugar-free, you wouldn't know because it's yummy!

with lots of love,

Phay Shing

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