Moonpies: Bailey’s Irish or Strawberry Marshmallow Cream

by Chic & Gorgeous Treats                                          


* My very own take of moonpie where the marshmallow filling is sandwiched in between light airy cake called a Genoise.

* Makes a dozen (12) medium sized moonpies.

*2 different flavours: Bailey’s Irish Cream & Strawberry Cream.

* Irish cream liqueur can be omitted or substituted with any jam, preserved or artificial fruit flavouring for a kid friendly version.

* Moonpies can be kept between 3-4 days if stored in an airtight lid container.

  INGREDIENTS

           

            Basic Genoise

60g all-purpose flour, sifted

60g large egg white

60g large egg yolks

60g caster sugar

1/4 teaspoon of salt

2 teaspoons pure vanilla bean paste

Bailey’s Irish Cream Filling

4-5 tablespoons Irish Cream

1/3 cup Kraft’s Marshmallow Puff

1/4 cup heavy cream, whipped soft peak

Strawberry Cream Filling

1/2 -1 teaspoon Strawberry flavouring/

jam

2 teaspoons lemon juice

1/3 cup Kraft’s Marshmallow Puff

1/4 cup heavy cream, whipped soft peak

1/8 teaspoon of pink food

colouring(optional)

           Semi-Sweet Chocolate Glaze

           4oz Baker’s semi-sweet chocolate

           3 tablespoons light corn syrup

           4-6 tablespoons unsalted butter

           2-3 tablespoons milk

 DIRECTIONS

NOTE:

*Do not overbeat while mixing stiffened egg white (aka meringue) and yolk, as we do not want to lose a lot of air.

* Instead of mixing the flour and egg mixture with a paddle attachment, you may alternately fold in the flour into the egg mixture with a spatula until there are no lumps visible. Careful to not over mix or overbeat the batter. Otherwise, the genoise will inflate when baked.

* BE CAREFUL TO NOT over bake a genoise as it will become hard, dry or burns easily. Each home oven temperature may differ; hence temperature suggested is a reference. I would usually set a time for 8 minutes, take it out to check, and when is not ready; I will let it bake another 3 minutes and run another check.  Another suggestion is to preheat the oven at 160°C, and bake between 8-12 minutes as well. As long a skewer inserted comes out clean and cake is springy to touch, the genoise is ready.

 

1. Preheat oven to 180°C. Grease the sides, and line a (12x12 or 10x10) square baking tray with parchment paper. With a whisk attachment attached to a stand mixer or hand held beater, on high speed whisk egg whites until foamy. Turn speed down to medium-high, add sugar a tablespoon at the time, and then turn the speed up back to high and beat eggs whites and sugar until it forms stiff peaks. Then turn speed down to medium-low, add in the egg yolks, and vanilla bean paste; mixing each time until well incorporated.

 

2. Meanwhile, sift flour and salt in a separate bowl. Next, change the attached whisk to a paddle attachment. Pour the flour all at once into the mixing bowl, and on low speed, mix together the egg mixture with the flour, until there are no lumps left.

 

3. Pour batter into prepared cake tray and spread batter evenly. Bake for about 8-10 minutes or until a skewer inserted comes out clean or the top is lightly golden in colour.  Let genoise sit in the tray and cool for about 5 minutes before transferring over to a wire rack to allow cooling off completely.

 

4. Using a medium round cookie cutter (approx. 5cm in diameter), cut out 24 round cakelettes. Each moonpie will have a set of 2 cakelettes; 1 for the top and 1 for the bottom. Set aside until it’s ready to be assembled.

 

To make BAILEY’S IRISH OR STRAWBERRY filling:

5. Whip heavy cream until soft peaks. In a bowl, mix together IRISH CREAM or STRAWBERRY FLAVOURING followed by pink food colouring (optional) to Marshmallow fluff. Fold in whipped cream and mix until well combined. Transfer marshmallow filling and refrigerate in for 20 minutes to allow filling to set or harden up slightly.

 

To prepare Chocolate Glaze and assemble the moonpie:

6. In a double boiler, a heatproof bowl set over a pot of simmering hot water, melt chocolate, butter, light corn syrup and milk together. Stir the chocolate glaze mixture once a while. Once chocolate has completely melted, take it off the stove and set aside to allow cooling off.

 

7. Using a palette knife, spreader or piping bag, spread or pipe marshmallow filling onto each genoise cakelette. Cover the filling with the other cakelette. Using a kitchen towel or with a palette knife, remove any excess filling.

 

8. Dip the moonpie into the slightly cooled chocolate glaze covering the sides and the top. Set moonpie on a wire rack, allowing excess chocolate glaze to drip off. Decorate with sprinkles (optional). Refrigerate moonpie for 1 hour or until the chocolate set and is slightly harden.  Thaw 5 minutes before serving. ENJOY!


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