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Marshmallow genache- is it possible?

post #1 of 17
Thread Starter 

Hello!

 

So I wanted to create a genache that I can use to fill between cookies or macarons.

 

I have marshmallows that I made but not sure how to create the filling.

 

Any ideas out there?

 

Thanks!

post #2 of 17
Assuming that you have made Italian meringue with dissolved gelatine run into it, from that stage while still warm fold in your warm ganache, I can't guarantee that it won't curdle but its worth a try.
Whoa!, I've seen some things, but don't that beat all.
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Whoa!, I've seen some things, but don't that beat all.
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post #3 of 17
Thread Starter 

So I'm looking how to make the Genache...it's not like I want to incorporate it to chocolate genache.

I want it to taste like marshmallow.

I thought of boiling whipped cream, adding the marshmallows. I will try it...

I just wanted to hear some ideas.

Thanks for your reply!

post #4 of 17
Are you actually looking for something like Marshmallow Cream?
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #5 of 17
Quote:
Originally Posted by Galit View Post

So I'm looking how to make the Genache...it's not like I want to incorporate it to chocolate genache.

I want it to taste like marshmallow.

I thought of boiling whipped cream, adding the marshmallows. I will try it...

I just wanted to hear some ideas.

Thanks for your reply!


Ganache is chocolate, as for boiling "whipped" cream !, good luck chum
 

Whoa!, I've seen some things, but don't that beat all.
Reply
Whoa!, I've seen some things, but don't that beat all.
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post #6 of 17
Thread Starter 

something thicker that can be good enough to be between macarons

post #7 of 17
Thread Starter 

called it genache by mistake...what I wanted is to mix whipped cream  (warm), add marshmallows...

 

I'm just not sure...

post #8 of 17

you cant warm whipped cream.

post #9 of 17
Thread Starter 

my bad- heavy cream...................................English is my second language..so I get confused

post #10 of 17
From what you have described, you are looking for a version of marshmallow cream. This link: http://www.wisegeek.com/what-is-marshmallow-creme.htm , describes how to convert marshmallows into a cream version with the addition of corn syrup, my apologies, I do not know the non-USA name, perhaps something like "glucose syrup"??? From what I've been able to find you do NOT want to use heavy cream to get the "creamy texture" you are looking for
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #11 of 17

I would melt down marshmallows with butter in a heavy saucepan (like you were going to make Rice Krispie Treats) and then add warm ganache to it.

Can't guarantee it would work but it would be worth a try. I don't know if the mixture might "break" or not.

That's my best guess.

post #12 of 17
Thread Starter 

yes- I came to the concluion that what I need to do:  a meruinge without the gelatin.

I just hope it would  stay on the cookie and be firm enough. Thank u!

post #13 of 17

I used to make a marshmallow sauce that - when cold- would be a good texture to fill cookies.  I am sorry that I don't remember the ratio, but I put the marshmallows in a 300 oven until golden brown (this worked better than torching them).  While they were warm, I put them in a large pot with just a little heavy cream.  I served it warm and it definitely tasted like toasted marshmallow, but you could do it without toasting them.  I kept the leftover in the fridge and it was a nice spreading consistency when cold.

post #14 of 17
Thread Starter 

This sounds like something I'm looking for. I'm afraid that marshmallow cream will be too loose for filling my macarons...

but maybe it doesn't make sense to make marshmallows and then melt them- I'm not sure........

thanks!

post #15 of 17
Quote:
Originally Posted by Galit View Post

This sounds like something I'm looking for. I'm afraid that marshmallow cream will be too loose for filling my macarons...

but maybe it doesn't make sense to make marshmallows and then melt them- I'm not sure........

thanks!

Marshmallow creme is not thin, by any means, in fact it is thick and gooey, somewhat like thick jam or even some frostings.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #16 of 17
Thread Starter 

MMM but it's basically a very thick meruinge without gelatin- I saw pictures online of m. filling

and it looked like between layers of cakes it's oozing out...no??

post #17 of 17
Thread Starter 

OK after a few tests- marshmallow cream is the best way to do it though melting marshmallows with the broil gives it this

toasted smores taste, but it doesn't make sense to make them and them melt them....

 

Thanks for everyone !

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