Chocolate Zephyr (Marshmallow)

Step by step: Chocolate Zephyr (Marshmallow)

• Step1

  Make the apple puree: Core 4 granny smith, or another kind of acidic apples. Cut each apple in half and use a melon baller to scoop out the seeds. Remove the stem and bud ends. Steam or bake for 20-30 minutes, until tender.

• Step2

  In the meantime, combine 140 ml (5 fl oz) of water, 20 ml (2/3 fl oz) of lemon juice and 8 grams (4 flat teaspoons) of agar-agar in a saucepot. Mix and set aside.

• Step3

  When the apples are ready, remove the skins and pass through a sieve for a smooth puree. Add 250 grams (9 oz) of sugar and 10 grams (2 teaspoons) of vanilla sugar, and cool for about one hour.

• Step4

  Hear the agar-agar to almost boil, add 475 grams of sugar and stir to dissolve. Bring to 110°C (230°F), it should form a thin thread, remove from the heat and cool to 100°C (210°F).

• Step5

  While the syrup is cooling, whip the apple puree, add 1 egg white in 2 batches. Whisk until the mixture is light, fluffy and doubles in volume.

• Step6

  Add the syrup into the apple meringue, in a slow steady stream, while whipping on high speed until stiff peaks form. The mixture should triple in volume. On our website, you will find many recipes of cakes, pastries and desserts.

• Step7

  Transfer to a pastry bag fitted with a round tip and pipe the zephyr onto parchment paper. Let the zephyr air dry for 36 hours.

• Step8

  Melt 300 grams of chocolate in a bowl over simmering water or in the microwave. Dip the zephyr, shake off the excess chocolate and let harden on parchment paper.

• Step9

   Please visit our website for a black forest cake, chocolate coconut cake, éclairs, and other delicious, easy to follow recipes.