How to Make Marshmallows Like Cronut Master Dominique Ansel

Food & Wine: Dominique Ansel's Homemade Marshmallow Recipes
Chewy or fluffy? You decide. Photo © Christina Holmes
By Daniel Gritzer Posted January 17, 2014

"I don't really like sweets," says master pastry chef (and Cronut inventor) Dominique Ansel. His amazing marshmallows are remarkably less sweet than most. "Just like salt, too much sugar can kill flavor." At his bakery, Ansel makes two kinds of marshmallows: a French variety made fluffy with whipped egg whites and a chewier, egg-free version he discovered in the US. To learn which kind you like best, try both of his recipes and favorite add-ins.

Light and Fluffy Marshmallows
These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the classic French style. They're delicious plain, or with any of the following flavorings: cinnamon, hazelnut or coconut-lime.

Soft and Chewy Marshmallows
These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; they're just dense enough to be perfect for toasting over a fire.

Related: Giftable Sweets from the Pastry Shop
Before Cronuts: 50 Years of Pastry Hybrids
Step-by-Step Guide: How to Make Marshmallows

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