Beer Marshmallows

Beer Marshmallows

From http://www.thekitchn.com/copycat-recipe-chocolatedipped-139899

Chocolate-Dipped Beer Marshmallows with Crushed Pretzel Garnish
makes 18 to 22 marshmallows, depending on how you cut them

For the Bloom:
1 1/2 tablespoons (just under 1/2 ounce) unflavored gelatin
2 teaspoons vanilla extract
1/3 cup (2.5 ounces) flat dark beer

For the Sugar Syrup:
1/4 cup (2 ounces) flat dark beer
1/2 cup + 2 tablespoons (5 ounces) corn syrup or sugar cane syrup
3/4 cup (6 ounces) granulated sugar
pinch salt

For Coating and Topping
10-12 ounces milk chocolate
2-3 teaspoons canola oil, optional - for thinning the melted chocolate
1/2 cup stick pretzels

To flatten the beer, open the bottle and let it sit overnight. If you're in a rush, pour it into a bowl and stir the beer with a whisk to release as much of the carbon dioxide as possible.

Spray one standard bread loaf pan (8.5" x 4.5" or close) with nonstick spray or line it with parchment paper and then spray with nonstick coating. If using parchment, tape the flaps to the outside of the pan so the paper stays in place when you spoon in the marshmallow.

For the bloom, sprinkle the gelatin in the bowl of a stand mixer. Mix the vanilla and flattened beer, and pour this over the gelatin. Whisk until no lumps remain. Set the bowl back into your mixer and fit the mixer with a whisk attachment.

For the sugar syrup, combine the flattened beer, corn syrup, sugar, and salt in a 4-quart saucepan or larger. Clip a candy thermometer to the side. Turn the heat to medium-high and bring the sugar mixture to a boil. As the syrup heats, it will foam up to nearly fill the pan. Keep an eye on it so it doesn't boil over. When the mixture is between 225° and 230°, let it bubble for another 5 minutes and then remove it from heat. (Ideally, the syrup should reach 240° - 250°, but I couldn't get an accurate temperature reading in the foam. If your syrup starts to edge up toward 250°, take the pan off the heat and proceed with the next step.)

With the mixer on low speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. Turn the mixer to high once all the syrup has been added and let it whip for 8-10 minutes, until it looks like glossy meringue and is very thick. Pour the marshmallow into the loaf pan and let it cure, uncovered, for 10-12 hours or overnight.

When the marshmallows are cured, rub the top with a little powdered sugar and turn the marshmallows out onto a cutting board. Rub the top with more powdered sugar. Cut into 18-22 squares of equal size.

Melt the chocolate either over a double-boiler or in 30-second bursts on HIGH in the microwave, stirring between each burst until the chocolate is melted. If the chocolate seems too thick, whisk in the canola oil one teaspoon at a time until the chocolate is thin enough to coat.

Coat each marshmallow entirely and set them on a piece of wax paper to dry. We use a dinner fork and a chop stick to help turn the marshmallows in the chocolate and slide them onto the wax paper. While the chocolate is still wet, sprinkle the tops of the marshmallows with crushed pretzels. The chocolate might have difficulty setting up if the weather is very humid; try putting the marshmallows in the fridge to help things along.

Marshmallows will keep in a covered container for several weeks. In the summer, store in the refrigerator to prevent the chocolate from melting.

Vertical Layer Cake

Vertical Layer Cake

Inspired by http://iambaker.net/verticle-layer-rose-cake-1/

VANILLA LAYER

Adapted from http://www.joyofbaking.com/VanillaCake.html#ixzz29uWerdBO

2 cups cake flour

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

MOCHA LAYER

2 cups cake flour

1 cup all-purpose flour

3 tablespoons cocoa powder

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

2 tablespoons espresso powder + 2 tablespoons boiling water

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flours, cocoa powder,  baking powder, and salt.

Combine the espresso powder with the boiling water. When it is cool, add it to the milk.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

Choux Pastry

Ratio: 2 parts water, 1 part butter, 1 part flour, and 2 parts egg (plus salt for flavor)

Ratio by volume: 1 cup water : ½ cup butter : 1 cup flour : 1 cup egg

Basic Pâte à Choux 

From Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

8 ounces water

4 ounces butter (1 stick)

½ teaspoon salt

4 ounces flour (a scant cup)

8 ounces eggs (4 large eggs)

Bring the water, butter, and salt to a simmer over high heat. Reduce the heat to medium, add the flour, and stir rapidly. The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. Remove your pan from the heat and let it cool slightly, a few minutes, or cool off the pan itself by running cold water over its base. You don’t want the eggs to cook too quickly, but the choux paste needs to be warm to hot. Add the eggs one at a time, stirring rapidly until each is combined into the paste; it takes  a few seconds – at first it will seem as f the dough won’t accept them. The paste will go from shiny to flat, slippery to furry, when the eggs are fully in. Alternately, transfer the butter-flour paste to the bowl of a standing mixer fitted with the paddle and mix in the eggs one at a time.

The pâte à choux can be cooked immediately or refrigerated for up to a day until ready to use.

Yield: About 20 ounces or 24 gougeres or profiteroles

Profiteroles, Cream Puffs, and Eclairs

Reduce the total salt to 1/8 teaspoon and add 1 tablespoon of sugar to the eater in the Basic Pâte à Choux ingredients.

On a parchment- or Silpat-lined baking sheet, pipe or spoon out golf-ballsized portions or, for éclairs, pipe out 4- to 5-inch logs. Place in an oven preheated to 425F for 10 minutes, then reduce the heat to 350F to complete their cooking, 10 to 20 minutes longer.

Strawberry Eclairs

Ratio by Michael Ruhlman

Basic Pate a Choux (for éclairs)

8 ounces water

4 ounces butter (1 stick)

1 tablespoon sugar

1/8 teaspoon salt

4 ounces flour (a scant cup)

8 ounces eggs (4 large eggs)

Bake at 425F for 13 minutes, then reduce heat to 350F and bake for 10 to 20 minutes longer.

Crème Patissiere

8 ounces milk

8 ounces cream

1 vanilla bean (use 1 tablespoon vanilla extract)

4 ounces sugar (about ½ cup)

8 ounces egg yolks (about 8 egg yolks)

6 tablespoons cornstarch

3 ounces milk

2 ounces butter (1/2 stick)

Add ¼ cup strawberry puree to make strawberry pastry cream

UPDATE: Add more starch to compensate for excess liquid from strawberries.