Friday, July 4, 2014

Chocolate Marshmallow Pie

i am currently so busy doing my thesis and doesn't have any time to do anything much. i still bake, but not as much as last month or the last two months. and though i already ran my business in custom decorated cakes, i completely restrain my self from taking any orders 'til aug 4. i don't want to end up failing either my thesis or my business, so i sacrifice one of them for now :( what about blogging? i still post today yeay! i'll show you chocolate marshmallow pie today, this is however could be considered as late post.

i was requested to make this chocolate pie few months ago for a sunday school services, the order was 125 pcs, and i have some leftover to keep. it was actually just an ordinary basic pie crust, filled with chocolate ganache (with a dash of cinnamon), and topped with mini marshmallow. i ever thought of putting a little more marshmallow on top of the ganache and torched them, but then i felt like i shouldn't overdosed those little children with sugar. it looks prettier with just one marshmallow anyway, i guess. this one is a very practical dessert and easy to love as well.. you can even make it faster using store-bought shortcrust pastry and just fill it with ganache.

Chocolate Marshmallow Pie
serves 10 pcs

shortcrust pastry:
200 gr plain flour
50 gr icing sugar
pinch of salt
125 gr butter, cut into small pieces
1 egg yolk
1-2 tbsp cold water

150 gr plain chocolate
250 ml whipping cream
100 ml whole milk
1/4 tsp cinnamon powder
mini marshmallow for topping


  1. pastry: combine all the dry ingredients in a large bowl, rub in the butter until the mixture resembles fine breadcrumbs. add the egg and a little cold water to form a dough. wrap the dough in clingfilm and chill in the refrigerator for 30 minutes, remove the dough from the refrigerator and roll out. use to line ten 10cm tartlet cases. freeze for 30 minutes
  2. preheat the oven to 180*C, bake-blind the tartlet cases in the oven for 15-20 minutes. leave to cool.
  3. filling: melt the chocolate in a heatproof bowl set over a pan of simmering water, then cool slightly. add in warm milk and warm whipping cream, stir altogether until evenly incorporated, let cool but not set.
  4. pour the filling into the tartlet cases, topped with one mini marshmallow each, refrigerate. best serve chilled.

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