
Easter Egg Recipe from Le Cordon Bleu Confectionery School Cookbook
Celebrate Easter and all things chocolate with this delectable Easter egg recipe, which is found in Le Cordon Bleu Confectionery School cookbook, along with ...
Le Cordon Bleu Chefs share a delicious recipe for chocolate marshmallows which are easier to make than you might think. To discover another dimension to this ingredient, Le Cordon Bleu Chefs have prepared a soft chocolate marshmallow coated in a thin layer of crisp chocolate.
Makes: 36 marshmallows
Preparation time:
Cook:
Rest:
Preheat the oven to 180°C.
Line a baking sheet with parchment paper and place the metal frame on top. Soften the gelatin leaves in a bowl of cold water. Cook the water, sugar, glucose and 100 g of Trimoline until 113°C is reached. Pour over the 110 g of Trimoline, add the softened gelatin and whisk using an electric mixer. When lukewarm, add the cocoa liquor and mix well. Pour into the metal frame and spread to form a smooth surface. Sprinkle with a mixture of equal quantities of powdered sugar and potato starch, leave to cool. Flip the marshmallow over and sprinkle the other side. Cut into 36 x 2.8 cm cubes.
Chop the dark chocolate. Heat 2/3 of the chocolate over a bain-marie until it reaches 45-50°C on a cooking thermometer. Remove from the bain-marie and add the remaining 1/3 chocolate. Stir until the added chocolate has melted and the temperature is between 30 and 32°C.
Dip the bottom half of the marshmallows in the tempered chocolate and place on a baking sheet lined with parchment paper.
Spread a thin layer of tempered chocolate onto a sheet of plastic film. Cut into small 1 cm squares when the chocolate has set. Sprinkle with gold powder.
Chop the milk couverture chocolate and place into a bowl. Bring the cream to a boil and pour over the chopped chocolate. Stir until smooth. Transfer to a piping bag fitted with a round tip. Refrigerate until the ganache is firm.
Using the piping bag, pipe a small ball of ganache onto each marshmallow and decorate with a chocolate square.
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