Chocolate-Marshmallow Pie
An ultra delicious Halloween pie full of spider webs decor.
Portions 10 portions
Print Recipe
Équipements
- Pie mold (mine is 35x12,5 cm rectangular)
- Hand beater (or a beater equipped with wire whip)
Ingredients
For the dough
- 150 g flour
- 30 g almond powder
- 80 g butter diced
- 60 ml water
- 1/2 zest lemon
- 1 pinch salt flower
For the marshmallow
- 10 g gelatin powder
- 50 ml water
- 180 ml maple syrup
- 2 Tbsp glucose syrup (or corn syrup)
- 1/2 zest lemon
For finishing
- 50 g commercial marshmallow
- 100 g dark chocolate
Instructions
For the dough
- In a bowl, mix the flour, the almond powder, the zest and the salt.
- Add the cold butter, diced. Start to stir and gradually add the water until you got a homogeneous and smooth dough.
- Roll it out with a rolling pin and press it into the mold
- Set aside in the refrigerator for at least 30 minutes.
- Preheat the oven to 180°C (350°F). Bake the dough only: cover the dough with parchment paper and pour in baking balls (or dried beans), bake for 15 minutes, then, remove the balls and the paper and bake again for more than 15 minutes, until the dough gets a golden-brown colour. Let it cool down.
For the marshmallow
- While the pie dough is cooling down, prepare the marshmallow.
- Pour the gelatin into a container with the water and let it hydrate for at least 5 minutes.
- In a saucepan, pour half of the maple syrup and heat it until it starts to smoke. Then, add the rest of the syrup and the glucose, stirring it to well dissolve. Let it simmer for about 1 minute.
- Remove it from heat and pour it into a container. Add the gelatin and stir until they are well incorporated. Add the lemon zest.
- Whisk during 10 to 15 minutes. The mixture will swell and change its texture and color. You will get into the right consistency when the mixture forms stiff peaks.
- Then, pour the marshmallow into the pie crust. Keep aside the marshmallow into the crust for about 30 minutes, so it sets down.
For finishing
- Melt down the chocolate in the microwave oven (or in bain-marie), then, let it cool down a bit (about 5 to 10 minutes, so it will not melt the marshmallow). Pour it over the marshmallow and gently spread it over the whole surface (I use the back of a large spoon).
- Let the chocolate cool down completely (I leave it overnight, but a few hours is enough).
For the spider web
- Melt down the commercial marshmallow in the microwave oven. Using a fork, spread marshmallow strands over the top of the pie (attention, it sticks everywhere)
