Vanilla, milk chocolate and hazelnut marshmallow pops

Vanilla, milk chocolate and hazelnut marshmallow pops

By
From
A la Mere de Famille
Makes
30
Prep
40 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient

For the lollipops

Quantity Ingredient
1 quantity Blackcurrant marshmallows, follow the variation to make plain marshmallows
1/2 vanilla bean, split lengthways

For coating

Quantity Ingredient
300g good-quality milk cooking chocolate
50g chopped toasted hazelnuts

Equipment

Quantity Ingredient
lollipop sticks
sugar thermometer
acetate sheet

Method

  1. Making the marshmallow

    After making the plain marshmallow, scrape the vanilla seeds into the mixture and combine. Pour the marshmallow into a rectangular dish lined with baking paper to make a layer about 3 cm thick. Allow the marshmallow to set overnight. The next day, cut the marshmallow into cubes and insert a lollipop stick into each one.
  2. Coating the lollipops

    Temper the milk chocolate. Dip each lollipop in the chocolate to coat completely and tap lightly to remove excess. Sprinkle with the hazelnuts, then place the lollipops on an acetate sheet and allow to set for at least 2 hours at 18°C. Detach from the acetate sheet and enjoy.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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