Friday, November 12, 2010

Guimauve à la vanille: Vanilla Marshmallow, I feel like a happy kid again!

If anyone ask me why I have to do this little treat by myself, the only thing that I can say is "it's fun and more delicious!" I love this kind of sweet since I was a kid, (ok, it's a long long time ago haha).
At that time I really didn't know about it, how it made or what it made from, just eating it with a big smile. When I was  very young, my aunt always bought us many of delicious treats (at that time she liked to buy the imported one, well even the price was higher than local sweet but it's more delicious). I think because of her that I become the person I am today, I love sweet so much, ^^. Marshmallow is one of favorite. But when growing up, I felt the one that I buy from the supermarket is not delicious as it was when I was a kid, and I stopped eating it.
I had made it once for the DB challenge (Mallows) but it's a cookie and marshmellow with chocolate, and at that time my marshmallow is very soft, so I didn't think about making it again, even I have a lot of the recipe for making it.
Until last week, I really think about it, I believe that it's not too hard to recreate it at home and if I can make Italian meringue, I can make marshmallow too, because it uses the same basic. 
After thinking about it in this way (I start to believe the words from one of talent pastry chef  小山 進 (Koyama Susumu) "10 basic knowledge is better than 100 recipes"), I know I can do it.
Then next step is to find the basic recipe for the marshmallow. There are 2 kinds of marshmallow, the one with egg white and the other is without it, I choose the one that contains egg white as it's the same method as making the Italian meringue.
And the result is very good, I love it, the marshmallow is soft and puffy, I feel like a happy little kid again (don't laugh at me, I'm always in a happy mode or feel like a kid when I'm eating something that I like). 
So, I'm really happy to share this recipe with all of you (I believe that you have a little kid inside you too, ^^), and all of us will become a gang of happy kids together.


This time I try my best to write the recipe in Japanese too, let's take a look if you like.
Guimauve (ギモーヴ) = 生マシュマロ
今回は初めて日本語のレシピ書いた,どうかな思って,でも頑張ります^^。





Guimauve à la vanille (バニラ のギモーヴ)
(Vanilla Marshmallow)
Make 1 15x15cm pieces




- Gelatin mixture -
15g .................................. Gelatin powder
30ml ............................... Water



- Syrup -
15g ................................. Glucose syrup
150g ............................... Granulated sugar
50ml ............................... Water  



60g ................................. Egg whites


1tsp ................................ Vanilla extract


- Dusting mixture -
30g ................................. Corn flour
30g ................................. Icing sugar


1.Line the base of 15x15cm pan with baking paper.
Sift corn flour and icing sugar together, then sprinkle over the baking paper.




2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist.
Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl).
When the water boil take the sauce out of  the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next  step).




3.In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.


4.When the syrup reaches 100°C, start whisking the egg whites.
The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the gelatin mixture into the meringue, and continue whisking it.



5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top.


6.Let it sit for 12 hours.
Sprinkle the dusting mixture over the work surface.
Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.
- Puffy and lovely Marshmallow - 


バニラ のギモーヴのレシピ
- Gelatin mixture -
15g .................................. 粉ゼラチン(ゼラチンパウダー)
30ml ............................... 水

- Syrup -
15g ................................. 水あめ
150g ............................... 砂糖
50ml ............................... 水  

60g ................................. 卵白
1tsp ................................ バニラエッセンス

- Dusting mixture -
30g ................................. コーンスターチ
30g ................................. 粉砂糖


1.15×15cmの型をしきコンスターチと粉砂糖をあわせたものを振るっておく。 
2.ボウルに粉ゼラチンと水を加え混ぜ合わせる。
 小鍋に水を入れ 沸騰時に火が止まります。鍋の中にゼラチンを湯にあて混ぜながら溶かし。
3.鍋にグラニュー糖と水あめ、水を加えて加熱す る。
4.鍋の温度が100℃を過ぎたら、ボールの卵白を泡立て始めます。
鍋の温度が117℃を超えたら火を止まります。立てのメレンゲに、少~しずつ(糸状)シロップを加えながら泡立て続けます。
ゼラチンが入れ泡立て続けます。 
5.バニラが加える泡立て メレンゲが冷めるまでしっかり泡立て続ければできあがり。型に流して半日くらい休ませます。
6.型で抜くか包丁で切って、Dusting mixtureをまぶす。



Guimauve à la vanille: 
Vanilla Marshmallow, I feel like a happy kid again!

13 comments:

  1. Is glucose syrup same as sugar syrup? Or can I replace with golden syrup? Are they all the same? MH

    ReplyDelete
  2. Hi,
    Glucose syrup is corn syrup ^^, but you can use the golden syrup, or honey too. Actually they can be use interchangeable in this recipe because the main role is for prevent the sugar to become crystallization. But using the glucose syrup or corn syrup is better because it doesn't have any flavor.

    ReplyDelete
  3. Hi! I want to make the marshmallows tomorrow but I cant get my hands on glucose syrup, can I omit it or is it mandatory for the recipe?
    Thank you <3

    ReplyDelete
  4. Hi ミサ M
    You can't omit it, but you can use honey instead of glucose syrup.
    Pook

    ReplyDelete
  5. Hi,
    I try this marshmellow today but I face aproblem when spreading it at the pan it was almost set before spreading:/ what is your technique in spreading? Should I reduce the amount of the gelatine I think 15 gm is to much for small amount of mirengue thank you

    ReplyDelete
  6. Hi, can I use silicon molds to have deferent shape
    Thanks

    ReplyDelete
  7. You may need to reduce the gelatin into 13g, because the strength of the gelatin, different in each brand. Try spread the marshmallow when it's slightly warm will help too.

    ReplyDelete
  8. You can use silicone mold too but need dust it as it will stick.

    ReplyDelete
  9. Hi,
    I tried it again today with 10 gm gelatin and put it at silicon molds The result just delicious .. thanks Pook^^

    ReplyDelete
  10. Hi, ^^
    I'm glad that you like it .

    ReplyDelete
  11. Hi! I was wondering i'm using vegetarian gelatin for this recipe, would it be the same amount?

    ReplyDelete
  12. Hi, Misa Misa
    Actually I'm not specialise in vegan food but after reading some article, if you use the one that made for substituting the gelatine you can use it the amount will be 1 teaspoon gelatin = 1 1/2 teaspoons Vegan Jel.

    ReplyDelete
  13. I'm using vegetarian gel as an alternate to gelatin, so I hope it works~

    ReplyDelete

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