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Daring Bakers- Choco-Pies

the urban baker: Daring Bakers- Choco-Pies

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Monday, July 27, 2009

Daring Bakers- Choco-Pies



My boys love Choco-Pies. Asaph, Isaac's friend, is Korean and Isaac has fallen in love with all of the Korean snack foods; Choco-Pies, Seaweed sheets, some of the candies and more. Whenever Asaph and Isaac have plans, Asaph's mom never comes empty handed. She always comes with one or two boxes of Choco-pies.

Naturally, when I opened up the Daring Bakers July Challenge, I got excited. It had all the elements of a choco pie; cookie based, marshmallow and chocolate glaze. I knew my kids would enjoy eating these, however I also knew I would enjoy making them.


The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

There were many pros and cons to this recipe. The pros; the dough was very easy to work with. Hence, next time, I would roll out the dough, put on parchement and store in the fridge for a while. It got a little too elastic. Might have something to do with the heat this past week. With that aside, I would pre-roll and let set for awhile. I have never made marshmallows with egg whites before. I am really excited to use this recipe again. I want to make my own s'mores with a chocolate truffle filling on top of graham crackers. Another use for this perfect concotion, it's the perfect meringue for cupcakes. I love, love, love this filling. The cons; the cookie was a little dry, the glaze was flat. I think I have just gotten spoiled with my tempering machine. I vow, from this day forward, to not top anything with chocolate unless it is tempered!

I made two versions. I made one that replicated at Choco-Pie. Two cookies with marshmallow cream sandwiched between, covered in glaze. And one version exactly as the recipe calls for. The vote in our home was the single cookie version. I have to agree with my kids!



Milan Cookies
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened

• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

This recipe was a HUGE waste of my time. Didn't like these one bit and everyone in our house agreed. The cookies were mushy and chewy. The glaze was so so. And if you piped these the way she suggest (1"), you end up with cookies the size of half your pinky finger. In my opinion, these were not worth the trouble.


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1 Comments:

Anonymous sarah the baker yoon said...

wow!! those choco pies are awesome!! i never thought you could recreate them, but these look ever-so-perfect. :)

July 27, 2009 at 5:16 PM  

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