Making Dough by Russell van Kraayenburg

Author:Russell van Kraayenburg [van Kraayenburg, Russell]
Language: eng
Format: epub
ISBN: 978-1-59474-826-4
Publisher: Penguin Random House LLC (Publisher Services)
Published: 2015-11-09T16:00:00+00:00

THE RATIO Though marshmallow is airy, these moon pies are doused in chocolate, giving them a 1:2 ratio of dough to filling.

YIELD: 8 (2-inch) moon pies

PREP TIME: 1 hour

BAKE TIME: 30 minutes

1 pound Sweetcrust Dough, prepared as below

2 ounces graham flour

2 ounces whole wheat flour

16 ounces Marshmallow Filling

8 ounces milk chocolate

2 teaspoons grapeseed or other flavorless oil

1. Prepare sweetcrust dough according to the recipe on here, but reduce the cake flour to 2 ounces and add 2 ounces graham flour and 2 ounces whole wheat flour.

2. Preheat oven to 375°F. On a lightly floured surface roll dough with a rolling pin to to ¼ inch thick. With a 2½-inch round cookie cutter, cut out 16 cookies, kneading and rerolling dough as necessary. Place cookies on a parchment paper–lined baking sheet. Bake in the center of the oven for 8 to 10 minutes, or until cookies just begin to turn golden. Let cool on baking sheets.

3. Fill a pastry bag with marshmallow filling. Line another baking sheet with parchment paper and arrange half of the cookies, bottom side up, on it. Pipe a 1-inch-high mound of filling onto each, keeping it within ⅛ inch of the edge. Place remaining cookies bottom side down on each mound of filling and press down so filling protrudes slightly from between cookies. Let rest at room temperature for 30 minutes and then in the freezer for 30 minutes more.

4. Melt chocolate in a bowl over a large pot of simmering water. Stir in oil until mixture is blended and chocolate is thinned. Place a wire rack on top of a baking sheet. Remove cookies from the freezer. Dip each one into chocolate, coating completely in chocolate. Scrape any excess chocolate from the bottom cookie with a small icing spatula. Place coated cookies on the prepared wire rack. Return coated cookies to the freezer for 30 minutes to set chocolate.

5. To remove set moon pies from the rack, lift one side of the rack and let it drop back to the counter to shake them loose, or slide a small icing spatula between the cookies and the rack to separate them. Serve or store in an airtight container in the refrigerator for up to 4 days.

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