Pie With Chocolate Filling And Marshmallow Filling - A Step By Step Recipe With A Photo

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Pie With Chocolate Filling And Marshmallow Filling - A Step By Step Recipe With A Photo
Pie With Chocolate Filling And Marshmallow Filling - A Step By Step Recipe With A Photo

Video: Pie With Chocolate Filling And Marshmallow Filling - A Step By Step Recipe With A Photo

Video: Pie With Chocolate Filling And Marshmallow Filling - A Step By Step Recipe With A Photo
Video: Lotte Choco Pie Recipe in Tamil | Choco Pie with Homemade Marshmallow Filling 2024, March
Anonim

Recipe for making a pie stuffed with dark chocolate, cream and almonds with marshmallow filling.

Cooking description:

It is simply impossible to resist this tender cake.

Purpose: For children / For dessert / On a banquet table

Main ingredient: Dairy products / Chocolate

Dish: Baking / Cakes / Desserts / Marshmallows / Filled

dishes Cuisine geography: American

Ingredients:

  • For the pie: butter - 5 tbsp. spoons
  • sugar - 2 Tbsp. spoons
  • salt - 1/8 Teaspoon
  • For chocolate cream: dark chocolate - 200 Grams (no more than 70% cocoa)
  • heavy cream - 1 Glass
  • egg - 1 Piece
  • chocolate chips - 1/4 Cup
  • For marshmallow filling: gelatin - 1 Teaspoon
  • sugar - 3/4 Cup
  • corn syrup - 1/4 Cup
  • vanilla - 1/2 Teaspoon

Servings: 8

How to cook "Pie with chocolate filling and marshmallow filling"

1. Preheat the oven to 175 degrees and place the baking sheet on the middle rack. Lightly oil the baking pan. Stir all pie ingredients in a bowl and place in a baking dish, pressing the dough evenly to the surface. Bake until crisp, 12 to 15 minutes, then cool to room temperature, about 45 minutes. 2. Meanwhile, prepare the chocolate cream. Fry the almonds on a baking sheet at 175 degrees for about 5 minutes until aroma appears. Chop coarsely and set aside. 3. Finely chop the dark chocolate. Place the chocolate in a large bowl. Only bring the cream to a boil in a saucepan, then pour the hot cream over the chocolate. Let stand for 1 minute, then whisk lightly until the chocolate melts and the mixture is smooth. 4. Lightly beat the egg and a pinch of salt,add to the chocolate mass along with the almonds and chocolate chips. Pour the chocolate cream over the dough. Cover the edges of the pie with foil and bake for about 25 minutes. Cool the pie to room temperature until the filling hardens, about 1 hour. 5. Make a marshmallow filling. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Pour the chocolate cream over the dough. Cover the edges of the pie with foil and bake for about 25 minutes. Cool the pie to room temperature until the filling hardens, about 1 hour. 5. Make a marshmallow filling. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Pour the chocolate cream over the dough. Cover the edges of the pie with foil and bake for about 25 minutes. Cool the pie to room temperature until the filling hardens, about 1 hour. 5. Make a marshmallow filling. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Cool the pie to room temperature until the filling hardens, about 1 hour. 5. Make a marshmallow filling. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Cool the pie to room temperature until the filling hardens, about 1 hour. 5. Make a marshmallow filling. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Pour 1/4 cup cold water over gelatin in a large, deep bowl and let stand for about 1 minute. Stir in sugar, corn syrup, pinch of salt, and remaining in 1/4 cup water in a saucepan. Bring to a boil over moderate heat, stirring until the sugar dissolves, then simmer for about 6 minutes. 6. Whisk the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Beat the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat. Beat the gelatin mixture with an electric mixer on medium speed, then gently pour into the hot syrup and stir. Increase the speed to high and continue whisking until the mixture has tripled in volume and thickens, about 5 minutes. Add vanillin and beat.

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