• puff pastry

Marshmallow Cream

  • 3 egg whites
  • 1 pinch of sea salt
  • 1 pinch cream of tartar powder
  • 1 cup sugar
  • 1 cup of water
  • 1 teaspoon vanilla black sugar (vanilla sugar)


Puff pastry

  • Place the pieces of puff pastry on a lightly floured work surface and fold in half (widthwise).
  • Then lay them on top of each other so that there are 4 layers.
  • Using a rolling pin, knead the dough well and briefly. (so it doesn't fall apart when baking).
  • Then you cut out rings with a round cookie cutter (diameter at least 12 cm).
  • A smaller ring (diameter 3 cm) is also cut out in the middle.
  • These rings are now fried in hot fat (fryer or pot) at 150°C for approx. 2 minutes on each side until golden yellow.
  • Then drain on kitchen paper.
  • Cover with chocolate icing and refrigerate.

Marshmallow Cream

  • Beat the egg whites with the salt and the pinch of tartaric acid, if you have any, until stiff peaks form.
  • Put aside.
  • Now bring the sugar and water to the boil and boil down to a slightly thick syrup while stirring. (I don't have a candy thermometer, so I'm watching the whole thing).
  • When the syrup starts to form a lot of small bubbles, I take it off the heat (after about 6 minutes).
  • Now set the food processor, which still contains the beaten egg whites, to a low setting and slowly pour in the still hot syrup, add the vanilla.
  • Then beat on high speed for approx. 5 mins. until you have a glossy, marshmallow-like cream.

Recipe: Marcel Thiele

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