Korean Choco Pie
Ingredients
- 100 gWheat flour (sifted)
- 166.7 gWhite sugar (divided for cake and syrup)
- 66.7 gUnsalted butter (softened)
- 1.3 pcEgg (at room temperature)
- 20 mlWhole milk
- 166.7 gDark chocolate (chopped)
- 2 pcGelatin (2g sheets)
- 40 mlMineral water (for the syrup)
- 0.7 tspBaking powder
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
- 26.7 gGlucose syrup
Method
A soft cake sandwiching a stretchy marshmallow center, all locked in a thin, snappy chocolate shell. When bitten, the marshmallow pulls and the chocolate crackles perfectly.
- 1
Cream the softened butter with the white sugar. Incorporate the eggs one by one, then pour in the milk and vanilla extract. Sift the flour and baking powder over the mixture, then mix until you obtain a smooth batter that ribbons.
- 2
Pipe small domes of dough onto a baking sheet. Bake at 180°C for 10 minutes. The biscuits should be barely golden on the edges and remain soft in the center. Let cool on a wire rack.
- 3
Hydrate the gelatin. Cook the water, sugar, and glucose syrup to 121°C. Pour this syrup over the squeezed gelatin while whisking at high speed until the mass cools and becomes firm and shiny.
- 4
Place a dollop of marshmallow on the flat side of a biscuit. Cover with a second biscuit, pressing lightly so the marshmallow reaches the edge without overflowing.
- 5
Melt the dark chocolate in a double boiler. Dip each sandwich to submerge it completely. Remove with a fork, tap to remove excess, and let set on a sheet of parchment paper.
Frequently asked questions
How do you get this dish right?
- For a shiny glaze, don't overheat the chocolate: turn off the heat when small pieces remain and stir until smooth.
- Ensure the biscuits are completely cold before piping the marshmallow, otherwise it will melt and collapse.
How long does this dish keep?
Store in an airtight container in a cool place. Take out 15 minutes before serving to let the center regain its texture.
