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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Sugar-Free Halloween Marshmallow Surprise

 I am really excited to share an amazing sugar-free marshmallow creation for classes because it's so tasty you wouldn't think it's sugar-free!

These cuties are Hojicha sugar-free marshmallows with sugar-free chocolate hazelnut cakepop surprise inside.

 Although I shared sugar-free marshmallow recipes in my Deco Marshmallows book, this version uses a different type of sugar replacement that is more commonly available (hint: it's not Erythritol!) and I added prebiotic soluble fibres too! Soluble fibres help to lower the GI of the confection even more as well as provide benefits for gut health and cholesterol management without adversely affecting taste. My book provides the recipes using fresh egg whites but this one uses meringue powder so it eliminates the risk of salmonella. 

Here's a video of the piping work behind the scenes and the squish:

https://www.instagram.com/reel/DM7j9Auz9J9/?igsh=c2sxYXdpcXhwbzZh

Just to share some other views of this creation:

Piped marshmallows before dusting

A closer look at the cut cross section revealing the chocolate hazelnut cake inside

Please refer to this link for the studio class:

https://www.bakersgym.com/service-page/sugar-free-halloween-marshmallow

Please refer to this link for the online class:

https://www.bakersgym.com/product-page/sugar-free-halloween-marshmallow-ready-by-17-oct

All studio class participants will have access to online class material for free! There's no expiry date for the online class.

with love,

Phay Shing

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Shiba Fall Fatcarons

 Are you ready for Fall? Here are some Fall macarons that I am super excited about! 

Here's a peek at the cross-section view!

If you are not familiar with Fatcarons, they are simply macarons with a really thick layer of filling. These adorable shiba fatcarons came about because I asked myself " Why does macaron fillings have to be piped?? Can't it be shaped by hand?" 

Of course you can use a number of things to shape it and sandwich between macaron shells. But I want it to taste good with macaron shells so things like fondant, modelling chocolate, marzipan or marshmallows are out for me because they contain too much sugar to be paired with macaron shells.

This mystery shapeable filling is low in sugar, low in fat, doesn't melt at tropical temperatures or in you hands but melts in your mouth. It has a texture similar to Orh Nee or Mont Blanc. It is so shapeable that tiny details like the eyes, eyebrows and "X" on the butt are made of the filling! It's fairly neutral tasting and made from a key ingredient that is cheap and easily available. These shibas are hojicha and vanilla flavoured with a strawberry raspberry ganache surprise in the middle.

So the question is, what is the filling??

Join me for the studio class or online class to find out! All studio class participants will have access to online class content at no extra charge.

Studio class:

https://www.bakersgym.com/service-page/shiba-fall-fatcarons?referral=service_list_widget

Online class:

https://www.bakersgym.com/product-page/online-classes-shiba-fall-fatcarons-ready-by-14-oct

with love,

Phay Shing 

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3D Pumpkin Macarons

This is the second in my series of Fall/Halloween themed macarons and it is 3D! 

Each pumpkin is filled with pumpkin spice latte ganache, non-dairy whipped cream, Biscoff crumbs and Malteser. 

I used my default Swiss meringue method recipe for macaron shells and adapted the ganache recipe from Marina. I used decaf coffee instead of espresso to make it kid-friendly, and included the pumpkin spice in the ganache.

The video tutorials for this creation is in two parts. Please see the captions in the videos for details.

Part 1: Piping and assembling 3D pumpkin macaron

https://www.instagram.com/reel/CkAJE9Gg-kf/?igshid=NjZiMGI4OTY=

Part 2: Filling 3D pumpkin macaron

https://www.instagram.com/reel/CkCV2dDAoMz/?igshid=NjZiMGI4OTY=

Here's another look at my macaron creations, 2D and 3D, together!

with love,

Phay Shing

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Halloween Biscoff Pumpkin Spice Latte Macarons

 This is the first of two Fall/Halloween themed macarons that I made with video tutorials and for this design, templates as well!

Cheeky ghosts and scared kitty in scary pumpkin!

The tutorials are broken up into part 1 for batter piping and part 2 for post-baking decoration and filling. Please credit me if you share your work on social media. My apologies for putting this up late because it was rather impromptu 😅. The macarons were made from leftover batter for my display pieces for a cat macaron class.

Photo taken after class!

I only realised that the colours are so very Fall/Halloween as I was preparing for the class. Otherwise I wouldn't have shared this so late!

Here are the templates!

Please resize them to fit A4 size for each page. You may omit the eyes on the cat if you find it challenging to include it in batter piping.

I used my default Swiss meringue method recipe where egg whites are split into whipped and unwhipped portions. You may use whatever meringue method or recipe you are comfortable with.

Filling is adapted from Marina's blog post. I used decaf coffee (1.5 tsp) instead of espresso so it is kid friendly. I also added the spice into the ganache since my shells are not flavoured. I added some coarsely crushed biscoff crumbs into the middle of the filling as well.

Part 1: Video tutorial for piping macaron batter

https://www.instagram.com/reel/CkGVuVnAHoO/?igshid=NjZiMGI4OTY=

Part 2: Video tutorial for post-baking decoration and filling

https://www.instagram.com/reel/CkIesOtgGGY/?igshid=NjZiMGI4OTY=

Here's a peek at what other Fall creation I did!

with love,

Phay Shing

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