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Home / Marshmallows




Recipe Created By:
PreGel Professional Training Center


360g (12.7oz)
180g (6.3oz)
250g (8.8oz)
600g (21.2oz)
200g (7.1oz)
70g (2.5oz)

Method of Preparation

  1. Line a very flat sheet tray with Silpat® and a frame measuring 33x37x2.5cm.
  2. Combine PreGel 5-Star Chef Pastry Select Pastry Gelatin Base and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate.
  3. Combine water #2, sugar, glucose and desired PreGel Traditional Paste, Fortefrutto® or PreGel 5-Star Chef Pastry Select™ Compound or Paste in a saucepan and bring to a boil.
  4. Pour the boiling liquid over the hydrated PreGel 5-Star Chef Pastry Select™ Pastry Gelatin Base and whisk by hand until it is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33°C-35°C/91.4°F-95°F.
  5. Pour the marshmallow out into the prepared frame and cover the top with a second Silpat®.
  6. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
  7. Remove the marshmallow from the frame and cut and serve as desired.