Korean Choco Pie

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 661
• Protein: 8 g
• Carbs: 88 g
• Fat: 30 g

Ingredients

• 100 g Wheat flour ( sifted )
• 166.7 g White sugar ( divided for cake and syrup )
• 66.7 g Minimum butter sweet ( softened )
• 1.3 piece Egg ( at room temperature )
• 20 ml Whole milk
• 166.7 g Dark chocolate ( chopped )
• 2 piece Gelatin ( 2g sheets )
• 40 ml Mineral water ( for the syrup )
• 0.7 tsp Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt
• 26.7 g Glucose syrup

Instructions

1. Preparation of the biscuit base

   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. Piping and baking

   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. Making the marshmallow

   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. Assembly

   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. Chocolate coating

   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.

Chef's tips

• 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.

Storage

Store in an airtight container in a cool place. Take out 15 minutes before serving to let the center regain its texture.