Jan Hendrik van der Westhuizen’s Sweetie Darling

Makes 15 sweetie pies

Ingredients

For the Biscuit

• 500g butter
• 150g icing sugar
• 650g flour
• 80g corn flour
• 1 tsp vanilla extract
• a pinch of salt

For the Marshmallow

• 80g egg whites
• 160g sugar
• 2 gelatine leaves
• 50g glucose
• 1 tsp vanilla extract

For the Caramel Sauce

• 1 tin of condensed milk
• 70ml cream

For the Garnish

• 300-400g dark chocolate
• 70g whole hazelnuts
• 50 g popping candy, optional

Method

For the Biscuit

1. Cream the butter and icing sugar until light and fluffy.
2. Add the vanilla extract.
3. Add the salt, corn flour and flour to the butter mixture and mix on low speed until it just comes together.
4. Roll out the dough between baking paper sheets and freeze it until solid.
5. Using a 3-4 cm cookie cutter, cut out biscuit rounds and place them on a baking tray lined with baking paper.
6. Bake for 10 minutes.

For the Marshmallow

1. Bloom the gelatine leaves in room temperature water.
2. Add the sugar and glucose to a small saucepan and add 2 tablespoons of water.
3. Cook the syrup over low heat until it has dissolved, then cook it over medium heat until the sugar syrup reaches 116°C.
4. Place the egg whites into a stand mixer bowl fitted with a whisk. When the sugar reaches 110°C, start to whip the egg whites until soft peaks form.
5. When the sugar has reached 116°C, quickly add the bloomed gelatine, then carefully pour the sugar syrup down the side of the mixing bowl with the mixer going.
6. Add the vanilla extract.
7. Whip the marshmallow until it has cooled slightly, about 4-5 minutes.
8. Put the marshmallow into a piping bag.

For the Caramel Sauce

1. Cook the condensed milk in a small saucepan over low heat, whisking to prevent burning and sticking, and to achieve an even caramel.
2. When the condensed milk has reached a golden caramel colour, add the cream and whisk to form a sauce.
3. Let it cool, then put into a piping bag.

For the Garnish

1. Roast the hazelnuts in a 160°C oven for 10 minutes.
2. Melt the chocolate in a double boiler over a low heat, stirring constantly.

To Assemble

1. Place the biscuit rounds onto a grid or a cooling rack with a tray underneath.
2. Pipe a small amount of caramel into the centre of each biscuit and place a roasted hazelnut on top of the caramel.
3. Pipe the marshmallow over the caramel and to the edge of the biscuit, going slightly over the edge.
4. If you are using popping candy, sprinkle the candy over the marshmallow.
5. Using a ladle, coat the marshmallow with chocolate by ladling some chocolate over the marshmallow and allowing it to cover the sides.
6. Place the sweetie pies in the fridge to set the chocolate. Remove the sweetie pies from the grid and enjoy.

Recipe Courtesy of Jan Hendrik van der Westhuizen of Michelin-starred Restaurant JAN in Nice.

Jan Hendrik van der Westhuizen Chef Feature.