Chocolate-Coated Tarbouche Marshmallow Biscuits: a complete home recipe

COOK IT AT HOME

Chocolate-Coated Tarbouche Marshmallow Biscuits

A tarbouche-style sweet combines a biscuit base, a soft marshmallow dome and a chocolate shell. This home version makes the marshmallow from gelatin and sugar syrup, then uses ready-made plain biscuits as the base. It is not presented as a copy of a packaged brand.

Makes

12 biscuit domes

Prep

35 minutes

Cook

12 minutes

Additional time

Set marshmallow for 2 hours; set coating for 30 minutes.

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 12 round plain biscuits, about 5 cm wide
• 7 g unflavored powdered gelatin
• 40 ml cold water for gelatin
• 150 g granulated sugar
• 50 g light corn syrup or liquid glucose
• 50 ml water for syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 250 g dark chocolate, finely chopped
• 10 g refined coconut oil

Step-by-step method

1. Arrange biscuits on a parchment-lined tray. Sprinkle gelatin over 40 ml cold water in a heatproof mixer bowl and leave for 10 minutes to bloom. Fit a piping bag with a large plain tip and set it upright in a tall glass.
2. Put sugar, corn syrup and 50 ml water in a small heavy saucepan. Stir over low heat until dissolved, then boil without stirring until a candy thermometer reads 240°F/116°C. Hot sugar can burn severely; keep the work area clear and do not touch or taste the syrup.
3. With the mixer on low, carefully pour hot syrup down the side of the bowl into the bloomed gelatin, avoiding the spinning whisk. Gradually increase speed and beat for 7–10 minutes until thick, white and only slightly warm. Add vanilla and salt during the final minute.
4. Immediately spoon into the piping bag and pipe a dome onto each biscuit, keeping it within the edge. Let stand in a cool dry place for 2 hours until the marshmallow is set enough to hold its shape. Do not press with wet fingers or cover while warm.
5. Melt chocolate and coconut oil in a dry heatproof bowl over barely simmering water. Remove and cool until fluid but barely warm. Hold each biscuit at the base and dip the marshmallow into chocolate, or spoon chocolate over it on a rack. Let excess drip off, then set on parchment for about 30 minutes.

Helpful tips & substitutions

• Choose gelatin suitable for your dietary requirements and check the biscuit ingredients. The recipe contains no raw egg, but it is not vegetarian when made with gelatin.
• Do not substitute marshmallow spread for this setting mixture; it may slide off the biscuit. If the mixture firms before piping, shape spoonfuls instead of overheating it.

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days and let stand briefly before serving. Keep away from heat, which melts the coating, and moisture, which softens the biscuit.

How to serve it

Serve one dome with coffee. The complete sweet already contains biscuit, marshmallow and chocolate, so a simple plate is enough.