Marshmallow Recipes Class curricula are often overlooked in professional pastry, yet they represent one of the most profitable and versatile categories in confectionery. In this 3-hour specialized on-demand session, Chef Melissa Coppel elevates this childhood classic into a high-end gourmet product. Joining this Marshmallow Recipes Class means moving beyond the basic “sugar and gelatin” mix to understand the thermodynamics of aeration and the structural integrity required for professional enrobing.
Designed for chocolatiers and pastry chefs looking to diversify their product line, this Marshmallow Recipes Class focuses on “Texture Precision.” You will learn the systems to produce a Marshmallow Recipes Class standard result: a confection that is pillowy and light but features a sophisticated flavor profile and long-term shelf stability.
The secret to a world-class marshmallow lies in the whipping and the $A_w$ (water activity) control. We explore the specific “Bloom” of the gelatin and the sugar syrup temperatures needed to create a stable protein matrix. This Marshmallow Recipes Class guides you through the technical variables of density, ensuring that your marshmallow can support layers of caramel or fruit gel without losing its bounce.
Chef Coppel teaches you how to manage the “Curing Matrix,” a critical skill to ensure your Marshmallow Recipes Class output has the perfect skin for enrobing or dusting, avoiding the sticky or rubbery textures common in amateur production.
In this section of the Marshmallow Recipes Class, we translate theory into creative, marketable recipes:
PB&J Marshmallow: Mastering the incorporation of fatty nut butters and acidic fruit gels into a light foam.
Vanilla Rose: Balancing delicate botanicals without overpowering the base.
Caramel Tarts: Learning to use marshmallow as a structural component in a multi-texture dessert.
By the end of this Marshmallow Recipes Class, you will have the expertise to transform a simple treat into a luxury item. Whether you are selling them as individual cubes or using them as layers in a complex candy bar, you will do so with the precision of a master confectioner.
What is included in the class?
Recommendations and rules:
CHEF COURSES
