This post is also available in: French
Happy New Year to all of you ! I wish you the best and everything you could ever wish for. I’m not gonna make any resolutions this year. 2018 and my life are more than ever a question mark. We’ll see what this year will bring my way, hoping for the best.
The holidays and December went by pretty fast. I got to spend some quality time with my family and this is the most important. And I’ve been spoiled as usual. But my brother and my sister in law gave us the best present they could this year: the most beautiful and adorable baby girl. She’s the first baby of the family and no need to say that we all adore her. And they offered me to be her godmother as well. She’s currently my ray of light.
This is the first time I am offered to be a godmother and I am an aunt for the first time as well. Needless to say how precious this baby girl is to me and how much I love her. I was lucky enough to babysit her several times in the last weeks because they moved here from Paris close to my parents house, so I get to see them and her even more. I try to spend as much time as possible with her before moving back to Paris at the end of January.
It’s not always easy to take care of a baby but I think I realized something about parenting. Even though I am not a parent yet. I think that these 5% time when they smile at you, kiss you, hug you or when you just watch them sleep peacefully make up for the 95% of the sleepless nights and all the struggles and worrying … In the end it is all worth it. I really hope to be a mom someday.
I’m a big Christmas fan but not much a New Year’s Eve one. I never got why you have the obligation to party because the year is changing. My best NYE were the one with my family or with a few friends in my pjs watching movies while eating pizzas and chocolates.
This year I thought I would work but without asking for anything I had my day off and my cousins, uncles and aunts decided to join us at the last minute. We used to celebrate Christmas all together when I was a teenager and I’ve been missing that so it was really great to be all together to enter 2018 and spend a few days eating way too much all together.
About These Fancy sweet Champagne White Chocolate Marshmallows they will be perfect for any special occasion: holidays, Valentines’ Day, Wedding, Birthdays or just to make life a little bit fancier one bite at a time. I made them for the Holidays this year but I actually came up with this recipe last year for my mom’s 60th surprise birthday party.
She loves Champagne chocolate truffles and everything white chocolate. I thought it would be perfect. It melts in your mouth and you have the light soft crunch of the white chocolate that balance the light gesture of the marshmallow and the last taste that last in your mouth is this Champagne Flavor. Beware of the sugar rush !
I used some Marc de Champagne to add more flavor. I have to admit that even in France it’s hard to get, I had to order it online. If you don’t find it you have three options left, either looking for some Champagne artificial flavor, substituting some strong Cognac or Brandy liquor or just not substituting anything.
They are just delicious and they didn’t last long. It is totally worth the work if you ask me ! Let me know what you think. And you ? Did you spend great holidays ? Do you like New Year’s Eve ? Do you like to make resolutions ?
- 1 cup (160g / 5.6 oz ) Cornstarch
- 1 cup ( 125 g / 4.4 oz) Icing sugar
- 2 Tbsp ( 18g / 0.6 oz ) Unflavored Powdered Gelatin
- ¾ Cup ( 185ml / 6.5 oz ) Champagne, divided
- ½ cup ( 140g / 4.9 oz ) Light Corn Syrup or glucose, divided
- ¾ cup (150g / 5.3 oz ) Granulated Sugar
- 1 Tbsp Marc de Champagne ( Champagne Liquor, Cognac or Brandy )
- 200g ( 7 oz ) White Chocolate, Chopped
- Gold sprinkles for decoration (optional)
- Line a 11x7 inch pan (28 x 23 cm) with plastic wrap. Lightly oil it either using a nonstick cooking spray or doing it by hand.
- In a bowl, combine and set the cornstarch and the icing sugar. Set aside.
- Pour ¼ cup champagne (60ml) in a microwave safe bowl and sprinkle it with the gelatin. Set aside until the gelatin blooms.
- When the gelatin has fully bloomed, heat in the microwave on low heat or in a hot water bath until the mixture is liquified again. Pour it into the bowl of a stand mixer fitted with the whisk attachment.
- On very low speed mix it with ¼ cup corn syrup / glucose (70g).
- In a small saucepan, combine the leftover ½ cup champagne (125ml), ¼ cup corn syrup / glucose (70g) and granulated sugar.
- Attach a candy thermometer on the inside of the pan and heat it over medium high heat until the thermometer temperature reaches between 112 to 115°C ( 234 to 240°F).
- While the stand mixer is still running on low speed, carefully and slowly pour the hot sugar syrup down the sides of the bowl. Once all the syrup is added to the gelatin mixture, increase the speed to high.
- Keep whipping for about 10 minutes until the temperature is lukewarm and the texture is thick and fluffy. Add the Marc de Champagne ( or other liquor you are using) and keep whipping for 2 to 5 more minutes.
- When ready, pour the marshmallow mixture onto the prepared lined pan and with a lightly oiled spatula, spread evenly to the edges of the pan. Smooth the top and sprinkle it with enough cornstarch/ icing sugar mix until it is fully covered.
- Let the marshmallows sit at room temperature, uncovered for about 4 to 6 hours, preferably overnight.
- Gently turn the marshmallows out on a a cutting board and gently remove it from the pan. Peel back the plastic wrap and dust it with the leftover cornstarch/ icing sugar mix. With a sharp knife that have been sitting in boiling water, cut it into 24 pieces.
- Once cut, coat them evenly with cornstarch/ icing sugar mix and gently sift them through a sieve to get rid of any excess.
- Melt the chopped white chocolate over a water bath or in the microwave. Set aside and let cool. Dip the marshmallows into it. Sprinkle with gold edible sprinkles and set aside on cookie sheets to dry, that might take at least 15 minutes depending on where you live. When the chocolate is dry and had hardened (that’s when you won’t leave an imprint on them, clearly), put them in the refrigerator for at least 30 minutes.
- Then you can store them in an airtight container either in the fridge or at room temperature for about two weeks if they last that long of course.