hi chef oh gee welcome to my video I'm about to demonstrate how we make some nice marshmallow we could live in French gimo beautiful and sweet soft little gir me and you know kids love them I didn't saw that we all of them we make one of our favorite s'mores with those today I'm going to actually flavor those marshmallow some with some chocolate and some with some passion fruit purée but out here and I'm going to keep some just natural so for those I'm going to first make what we call a Italian meringue Italian meringue it's sumbitted egg white with some sugar and to that to make it to a marshmallow I'm going to add some gelatina gelatine here let's soften up right now into water I've question about gelatine and this is a piece of gelatine sheets here but I have in my hand you know it's very brittle now add it's a firm and hard now you can eat that but to make it aboard for the gelatine to be absorbed into this a preparation first we have to soften it up so it's more malleable I will say and then we will let it melt into a WoW liquid here the sero is going to be the liquid has been a while my charity now if I was making a custard and I want to set that Custer so that I can cut into it you would put some gelatin in it too and let's say you make it come out layers well the gelatine the gelatine will be added to your crystal when it still heart you stir it in and then you want to strain it in case there's little pieces of jealousy left in the back and that will help your gelatin set and be able to you know do different shape out of it physical and kind of charity this is animal gelatine on my channel different recipe on where i used some agar agar which is a seaweed gelatine you're so fruit gelatin those will be picked in instructor fruit and using a lot of your mama x component things like that John you know so but today we're using that gelatine here which come like that ok so to make that meringue i'm going to use here 350 grams of granulated sugar but i'm going to put in my sauce pan here i'm going to come back to that 110 grams of water right here and then after it come to a simmer to a ball i will add some of some glucose here it's a inverted sugar where we know in french as Timoleon its is going to prevent my zero here but i need to cook to 266 degree fahrenheit to crystallize on me you know syrup get disturbed be easily and anything could able to recrystallize my sugar and water here so to prevent that i'm going to add that inverted sugar that's going to help prevent crystallization then to it when it's nice and hot i will add my genetic to that syrup then everything will be added to that meringue but i'm going to create ok here we go so first thing first i'm going to put that on here and i'm going to wait for that again that 0 but I'm making here which is close to what you call a surfboard syrup it's tiny little higher and softball going to the hardboard so it's not too soft based a little bit of bite into it um as your regular marshmallow we ha it's a little bit tonderai to leave at your regular marshmallow because there's no doubt all those extra ingredients formula into it it's all natural sugar that we are here great chocolate great passion fruit purée of some nice eggs to make my morale or so so to make that meringue i'm going to those a while that's coming to a bar here I'm going to separate the white from the yoke I just want to use the white I'm going to use that bored so here are my feet out eggshell splitter it's going to help me do that crack my egg I'm just being able to remove that white see I do it like that it's beautiful thing everybody else some of you asked me where can I find the excess Peter but actually as of now you cannot because it's in development i would say you know hopefully it'd be one day into your store trying to develop a little something out of that we'll see what happened early up to egg white and the third one here that's coming into it make sure you don't put any of a yolk into the egg white it's very very important you could keep those egg yolks here if you were to put a rivet of water in it so they don't dry and you know use them in another preparation another day so here are my egg white i'm going to add to that the tiny pinch of salt and i'm going to start building those out very soon when my syrup is close to the top nutrient needs to get so it's pointing we're now going to add that you curves on and I'm going to put my thermometer inside my club and again I want to cook it to two hundred and sixty degree so right now my sugar I got 229 230 so I'm going to start building up those egg whites because I want to incorporate them as soon as I should go reach the right compared to so we need to be ready for that I'm going to bring those to a fluffy consistency this is what we're going for here and when the nice and fluffy and we start adding my syrup when it come to the right top you so let's co-op is our 264 degree right now ok I'm going to organize a white very quickly I'm going to add my jit into it when check items that are Cooper's cooking process and make sure that syrup doesn't go higher when he needs to go so I page 18 I'm going to remove that pro I'm going to steal that gelatin inside be careful because you're creating some moisture here are being virginity so you don't you wanna have a pot large enough so everything doesn't just come all over here so those egg white those egg white are nice and fluffy i'm gonna slowly and my syrup to it and now I'm going to risk it I'm going to keep stirring keep calm response to some see I'm looking for I speed now you okay this is much better here it's nice and thick I'm going to be able to start using that it's ready you can see are you know the volume completely developed here and here i create that beautiful little string of marshmallow here we have our marshmallow this is how you make it now I'm going to show you how you could shape them now i'm going to divide them into three part here i'm going to keep a little bit of it but i just want to keep just like that and natural marshmallow and then i'm going to give it that in two divided into here into that one here i'm going to add my passion fruit purée everything a 75 gram of passion fruit purée here i'm going to fold it inside like that so one thing to keep in mind we are generated inside here so as it get cold it's going to set so i want to share them very fast don't use your whisk on we don't stir that at that point here ok so here are my passion fruit now in this one I'm going to add my chocolate i melted by chocolate nice and one we're going to have to incorporate it very fast into those egg whites into that those marshmallow before they set here we go and same thing are going to steal that into it nicely like so I could show correctly so much ok so now my chocolate marshmallow a my regular marshmallow now I'm going to shut that lab door silicone more here but i'm going to use and i'm going to type a chocolate in that one here and we'll all go in the other one have some pastry bites then I'm going to take this one here i'm going to put it like that when i feel that this way happy right not to be lazy i'm going to fold it and it kills it and I'm going to tie them in here have it here does see a good mode are we going to fill them up I just got a tiny bit ago you're here oops ok you can make fun well here we are on the passion fruit so now I don't want that to dry so I have some acetate paper here where I trapper but i'm going to put on top of it i'm going to cover them with it good I say that is going to prevent them from drying and I'm going to reveal and I'm going to be able to like that to press on them and make a nice flat surface see here i put a little bit too much but it's okay because as ice press you just come out oops here i forgot to put some i'm going to cover those here and do the same thing when i press on them should we come up i guess i'm sure i'm gonna have a nice flat bottom okay Go Go that's one that I'm going to put in my fridge right now and let it sit now the chocolate one same process I'm taking my pastry bag I'm going to put my chocolate into this one here ok so now I do my chocolate pipe inside and here are my chocolate marshmallow same thing i'm going to put those now in the fridge when i leave them in the fridge overnight and then i'd be able to work with them i'll show you what we get but they need to go into the fridge of an act for something else you could do you just pipe some you know mushrooms just like that this is another way you could make your marshmallow so now here we have a beautiful marshmallow they've been setting overnight here are making a mixture of powdered sugar and cornstarch fifty-fifty I'm going to give them in and like this when you all want to eat them they just don't stick to your hand so our free tablespoon of tannic sugar or powdered sugar we're going to 3 tbsp of cold stuff just like that I'm going to mix that well together and then I'm going to take those marshmallow we're going to put them inside here right you put them in your con starch powder sugar solution you toss them in then I'm wear some gloves you have to remove them and remove them and I remove the excess of sugar that's on top of it and here we make some beautiful little marshmallow