Name: Choco Pie
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 25 g White sugar (I) (2 tbsp); 50 g Milk (3 tbsp 1tsp); 50 g Vegetable oil (1/4 cup); 4 Eggs; 100 g Plain flour (1/2 cup 2 tbsp); 1/2 tsp Baking powder; 60 g White sugar (II) (1/4 cup 2 tsp); 55 g White sugar (1/4 cup); 55 g Glucose or Corn syrup (2 tbsp 1 tsp); 25 g Water (1 tbsp 2 tsp); 35 g Egg white (approx the egg white of a large egg); 1 tbsp Gelatine powder; 3 tbsp Cold water; 1 tsp Vanilla bean paste; 400 g Dark chocolate (14 oz); 2 tsp Vegetable oil

Choco Pie

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5 from 4 reviews

Soft and squishy vanilla bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Ingredients

Scale

Cake

25 g White sugar (I) (2 tbsp)
50 g Milk (3 tbsp 1tsp)
50 g Vegetable oil (1/4 cup)
4 Eggs
100 g Plain flour (1/2 cup 2 tbsp)
1/2 tsp Baking powder
60 g White sugar (II) (1/4 cup 2 tsp)

Marshmallow

55 g White sugar (1/4 cup)
55 g Glucose or Corn syrup (2 tbsp 1 tsp)
25 g Water (1 tbsp 2 tsp)
35 g Egg white (approx the egg white of a large egg)
1 tbsp Gelatine powder
3 tbsp Cold water
1 tsp Vanilla bean paste

Dark Chocolate Coating

400 g Dark chocolate (14 oz)
2 tsp Vegetable oil

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Instructions

Preheat the oven to 160C/320F and line two baking trays with baking paper
Heat the milk in a small saucepan until steaming
Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
Slowly add the hot milk to the egg yolk mixture and whisk
Add the flour and baking powder to the milk/yolk mix and whisk until combined
In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
Transfer to a piping bag fitted with a medium sized piping tip
Pipe circles of batter 5cm in diameter, leaving at least 3cm between each circle
Bake for 12-13 minutes, or until golden brown
Remove and cool

Marshmallow Filling

Combine gelatine powder and cold water in a small water, leave aside to bloom
Combine sugar, glucose/corn syrup and water in a small saucepan, heat on medium heat until 110C/ 230F
Place the egg whites in a stand mixer and whisk on high
When the sugar syrup reaches 115C/240F reduce the speed of the stand mixer to low and stream in the sugar syrup
Continue whipping
Meanwhile melt the gelatine mixture in the microwave or over a hot water bath
Once the meringue reaches 40C/ 105F turn the stand mixer up to medium and stream in the melted gelatine
Whisk for 2-3 minutes, then transfer to a piping bag
Pipe a mound of marshmallow filling onto the flat side of a cooled cake round, top with a matching cake round
Repeat with all the cake rounds
Leave to set for 15 minutes

Chocolate coating

Place chocolate in a heatproof bowl and microwave for 30 second intervals, stirring in between until completely melted
Stir in the vegetable oil
Dunk the set marshmallow pie into the chocolate lift it out with a fork, tapping the fork on the edge of the bowl to let excess chocolate drip
Place on a baking tray lined with baking paper and repeat with remaining marshmallow pies
Place tray into the fridge for 1 hour to allow choco pies to set
Remove and enjoy (sprinkle with some flakey salt if you wish!)

Find it online: https://zhangcatherine.com/homemade-choco-pie/