Here's my marshmallowy twist to the classic hot-cross buns--- hot-cross S'mores!
I am in charge of coming up with the item for April's Culinary Arts event with the church and since it is scheduled near Good Friday and Easter, a theme that relates to Jesus' death and resurrection is appropriate.
S'mores was the reason I fell in love with marshmallows when I don't have a sweet tooth. The complementary flavours and textures of the components are so delightful! Although Graham crackers are the classic cookie base for S'mores, I am using digestive biscuits for convenience because they come in rounds and the size is just nice. You could also make the Graham crackers from scratch but I am trying to keep things simple for the event and keep the marshmallow bit as the only technical part.
Hot-cross S'mores recipe
(Makes about 15-16)
Ingredients:
15-16 digestive biscuits*
Piping chocolate*
80g chocolate couverture (percentage of cocoa up to personal preference)
4g vegetable shortening
Marshmallow (to set in 15-16 44x35mm cupcake cases)
8g (3/4 tbs) gelatin powder (I used bovine 170bloom)
40g ice cold water
2 tsp vanilla extract
150g sugar
1/8 tsp salt
60g light corn syrup
1/16-1/8 tsp cinnamon powder
40g water
canola oil spray
Cornstarch or tapioca starch for dusting
* If you want to simplify it further, use chocolate coated digestive biscuits and omit the extra step of melting and piping chocolate. You may also use Nutella but note that it is sweeter than dark chocolate but has that hazelnut flavour added.
Steps:
1. Bloom gelatin by scattering gelatin over cold water and whisk until well combined in large mixing bowl. Add vanilla over the gelatin bloom. Add cinnamon powder if you wish. Set aside.
2. Heat sugar, salt, water, corn syrup in saucepan till 115C without stirring. Gently swirl the saucepan. Use medium-low heat.
Monitoring syrup temperature with a candy thermometer.
3. Pour onto bloomed gelatin and stir with spatula until gelatin is melted.
4. Beat with electric mixer for 5-7 min, starting with low speed and gradually increase to high speed. Volume of mixture should increase by about 3x.
Marshmallow mixture should become fluffier and thicker as you whip.
5. Transfer into piping bag and pipe into greased cupcake cases until about 1 inch high or 15g. Tap down any peaks with damp finger. (Tip: Easiest way to quickly and effectively grease the cupcake cases is to spray with an oil spray from pressurized can but you may also wipe with paper towel dipped in oil or melted butter).
6. Leave to set overnight at cool room temperature or in the fridge for 30min. Note that gelatin in the marshmallow will continue to set with time for up to 24 hours.
7. Unmold the marshmallow onto a bed of cornstarch. Coat with cornstarch or tapioca starch and remove excess by tossing it around in a sieve.
Put a teaspoon of corn/tapioca starch on top. Open up the sides of the cupcake case.
Invert the cupcake case and deposit the marshmallow on corn/tapioca starch. Coat it well.
Tossing coated marshmallows.
8. Let the marshmallows dry out in the open or loosely covered (preferably aircon environment as Singapore is very humid) for 2-4 days before using it as toasted marshmallows. Marshmallows will melt into a puddle easily if they are too moist when toasted.
9. Melt chocolate with shortening and pipe onto biscuits. You may pipe the chocolate decoratively if you wish!
10. Place dried out marshmallow on top and toast. Enjoy the S'mores freshly toasted! See the notes below on how to create the foil cross and how to toast.
Storage
Freshly made marshmallows may be stored in airtight container and kept at cool room temperature for two weeks if you are not toasting or consuming immediately. For longer storage, keep in the freezer.
Flavour variations
Although marshmallows can be easily bought from supermarkets, homemade ones taste better and are less sweet. You can also customize it with your own favourite flavour by replacing water with juices or purees (except highly acidic juices or juices that contain enzymes that break down gelatin), tea and coffee, or use different types of flavouring extracts. Just make sure you avoid using fresh fruits containing enzymes that will break down gelatin like kiwi, mango and pineapple. You may use them if you simmer for 20minutes before using as the prolonged heat will destroy the enzymes. Make sure all liquids used for blooming gelatin are chilled in the fridge before using.
You may replace light corn syrup with honey, glucose syrup or dark corn syrup if you wish.
You may also replace white sugar with brown sugar but keep in mind that the syrup will boil higher so you may have to use a taller saucepan or stir occassionally to prevent the syrup from boiling over. Stirring won't cause recrystallization of sugar if you have added an invert sugar like light corn syrup/honey/glucose syrup/dark corn syrup.
Aluminium Foil Cross
In order to create the cross shaped marking on top of the marshmallows, you will need to make a mask.
1. I used a 5mm wide and 11cm long wooden stirrer available from SKP in Singapore to help with folding the foil. You may work without it if you wish. Just fold the foil with the help of a ruler and your fingers. Create a rectangular piece out of foil around 5mm x 8-9cm.
2. Repeat step 1 to make another rectangular piece.
3. Place the two foil pieces perpendicular to each other. Cut a slit that is as long as the width of the foil pieces (around 5mm) as shown in the picture below. Carefully slide one end of the perpendicular piece into the slit and pull it through. Flatten the pieces to form the cross.
Notes for toasting:
- Lightly coat the foil cross with a little oil before placing on top of marshmallow
- Make sure marshmallow is not too moist or it won't retain the shape well. Dry out for 2-4 days in aircon room.
This is what happens if you toast your marshmallows while they are too moist😆
- Place the digestive cookie with marshmallow close to top heating element, about 4-5 cm away. Avoid placing too close to bottom heat or the whole marshmallow will melt instead.
- Toast for 30 sec-2 min or until browned at the tops. Check every 30 sec in the beginning and every 10 seconds once it shows signs of browning to avoid burning.
- Carefully remove foil with tweezers or chopsticks.
Remember to eat the S'mores when they are freshly toasted as that's when it tastes the best!
Update:
Here's a lovely photo taken by someone at the event. I couldn't have taken a better photo!
with love,
Phay Shing
