Cocoa Zakouski Praline Marshmallow

Preparation

1. 1

   To make your craquelin, crush the crepes dentelles and gently melt the chocolate.

2. 2

   Mix the melted chocolate with the praline, then add the crepes dentelles.

3. 3

   Mix thoroughly and place a small amount at the bottom of each piece.

4. 4

   To create your lavender marshmallow, soften the gelatin in a large volume of cold water or use 28 g of gelatin mass.

5. 5

   Pour the sugar, water, and glucose into a saucepan, mix lightly, then bring to a boil.

6. 6

   Cook to 121°C without stirring any further, as this may cause the sugar to crystallise. The syrup will then stop cooking, forming a hard, white block.

7. 7

   When the syrup reaches about 110°C, start beating the egg whites to soft peaks, making sure they don’t become too firm.

8. 8

   At 121°C, add the well-squeezed gelatin, mix quickly, then pour the syrup in a thin stream over the egg whites.

9. 9

   Let the mixer run at medium speed until the mixture cools to around 50°C.

10. 10

    Add a touch of food colouring and a few drops of lavender flavouring.

11. 11

    Quickly pipe the marshmallow into the puff pastry shells and smooth the surface.

12. 12

    Then, pipe a pretty dome on top.

13. 13

    Refrigerate until set.

14. 14

    Use decorative flowers, including lavender. Place a few dried flower petals on top.