Strawberry Tahini Marshmallow Caramel Pretzel
Once Again Nut Butter
- 775.18 g pretzel sticks
- 343.00 g water
- 1550.36 g granulated sugar
- 233.24 g glucose
- 932.96 g butter (unsalted)
- 1536.64 g heavy cream
- 16.46 g kosher salt
- 27.44 g vanilla extract
- 150.92 g gelatin
- 775.18 g water (cold)
- 2744.00 g sugar
- 514.50 g water
- 823.20 g corn syrup
- 16.46 g kosher salt
- 205.80 g Dreidoppel strawberry flavor paste (usage 3-5%)
- 823.20 g Once Again Creamy Tahini
1000 g Bittersweet chocolate
Strawberry tahini marshmallow
- Prepare full sheet tray fitted with a pan extender by applying pan spray to the bottom and sides. Cover bottom of tray with a piece of parchment paper and spray again with pan spray.
- For the marshmallow, combine the second scaling of water,sugar, corn syrup and salt. Begin to cook mixture over low heat without stirring.
- For the caramel, combine water, sugar, corn syrup and salt.Let mixture caramelize over medium heat without stirring. Once caramel is at a medium amber color, remove pan from heat and slowly add cream in 4-5 additions,carefully stirring between each addition. Caramel will bubble up and the steam will be very hot. Add butter and stir to combine. Return pan to medium heat and bring to 240°F(116°C).Immediately pour caramel into prepared tray and carefully top caramel with pretzel sticks in a single layer. Set aside until marshmallow is ready.
- Increase heat on marshmallow syrup to high heat. When syrup reaches 248°F(120°C),pour entire contents into the bowl of a mixer fitted with a whisk attachment.Add bloomed gelatin and begin mixing on low speed until gelatin is fully incorporated. Increase speed to medium-high. Whip mixture until it reaches 113°F(45°C),about 5-7 minutes. Use a thermometer to verify temperature. Stop machine, add tahini and strawberry paste and continue to whip on high speed until just combined (about 10-20 seconds). Immediately pour marshmallow on top of the caramel pretzel. Gently tap pan on counter to level marshmallow and release air bubbles.
- Allow confection to cool completely.
- Once cool, cut confection into 1 ½” squares. Clean your knife often to prevent sticking. Sprayingthe knife with pan spray will also prevent sticking. Or, alternately, use a guitar cutter.
To manually temper chocolate
- Place roughly ¾ of the chocolate in a dry, heat-proof bowl. Create a double boiler by placing the heat proof bowl of chocolate over a pot filled with two inches of water. The bowl should not be touching the water. Turn the heat down to low. Let the chocolate sit over the hot water, uncovered, until it is about 2/3 melted. Be careful to not allow any water to splash or touch the chocolate. Once the chocolate is about 2/3 melted, gently stir and allow it to melt completely until a thermometer reaches 115°F (46°C). Remove the melted chocolate from the pot and set it aside. Add the remaining ¼ of the chocolate to the melted chocolate, stirring constantly until all pieces have melted and the mixture cools to 89°F (32°C). To check if the chocolate is in temper, dip a small piece of parchment paper in the melted chocolate. When the chocolate sets to a satiny texture without any streaks, it is ready to use. Note that cooling temperatures vary by type and brand of chocolate and it’s best to check with the manufacturer. If the chocolate doesn’t start to set within 2-3 minutes, cool chocolate two more degrees and then test again.
- Working quickly, dip each confection in chocolate with a dipping fork. Tap gently on the side of the bowl to let excess chocolate drip off and then transfer to parchment paper or a silicon mat and sprinkle with flaky sea salt before chocolate sets.