Nutella Flødeboller (Danish Marshmallow Puffs)

5 from 1 vote

Servings:

Using a stand mixer, beat the butter, icing sugar and vanilla on medium speed for 5 minutes
Add the flour, hazelnut meal, cornflour and custard powder, then mix on low speed until just combined.
Shape the dough into a disc, then cover it with glad wrap and refrigerate for 40 minutes.
Now pre heat your oven to 160°C/140°FF and line a baking tray with either a silpat mat or baking paper.
Remove the chilled dough from the fridge and roll to 6mm (¼ inch) thick
Use a biscuit cutter approx 3.5cm dia to cut circles in the dough and place onto the baking trays. The dough will hardly spread, so you don't need to leave a lot of space
(this mixture will make much more than you need -I usually freeze the remaining cookies for later)
Bake for 12 minutes, until lightly golden. Remove paper/mat from baking tray and allow cookies to cool.

Place the chocolate into a microwave safe bowl (not glass -see notes). Melt the chocolate in the microwave for 1 minute, then give the mixture a stir. Continue to heat the chocolate on 20 second burst, mixing well between each go. Heat until about 80% of the chocolate has melted, then stir quite vigorously -stirring will help the rest of the chocolate to melt and avoid overheating. This will give you beautifully tempered chocolate.
Pour a couple of teaspoons of melted chocolate into each of the mould cavities (the recipe will make 8 trees). Use a teaspoon to spread the chocolate, making sure the chocolate covers all of the edges.
Place a sheet of baking paper on the bench, then tip the mould upside down, gently shaking the it to release excess chocolate. Return the mould upright and scrape the edges of the cavities to tidy the shells. The excess chocolate will be used to cover the bases of the chocolate trees.
Allow to set while you make the marshmallow

Soak the gelatine leaves in enough cold water to cover the leaves. Let it sit for 5 minutes.
After 5 minutes, squeeze out the gelatine leaves and place them in a small mixing bowl of your stand mixer. Attach the whisk attachment and add the 32g of water to the gelatine leaves. Whisk on medium.
While the gelatine is whisking, place the 24g of water in a small saucepan, along with the caster sugar. Over low heat, bring the mixture to a boil, making sure all of the sugar has dissolved.
Turn the mixer to low and gradually add the sugar syrup down the side of the bowl to avoid splashes. Turn the mixer to medium and whisk for another 10 minutes.
Transfer the marshmallow to a piping bag fitted with a 1A tip (or just snip off the end of the bag) and pipe the marshmallow into the chocolate molds. Don't completely fill the molds, as you need enough space for the cookie base and the rest of the chocolate.

Spread each shortbread cookie with nutella (as little or as much as you like) then press the nutella side onto the marshmallow, giving it a gentle push in.
Re melt the chocolate if needed, then gently pour it into each mould, easing the chocolate over the edges to ensure there's no gaps.
Leave to set, then gently unmould by easing the edges of the mould open, then gently but firmly pushing from the very top of the mould. (You can pop the mould into the freezer for 5 minutes to make unmoulding easier).

You can either brush the trees with edible glitter dust, add little bits of gold leaf of sprinkle them with dessicated coconut or chopped roasted hazelnuts. To do this, you need to first lightly heat them with a kitchen torch to slightly soften the chocolate, then sprinkle with the nuts or coconut.

glass retains heat and can cause the chocolate to overheat and not temper correctly