Warm from the oven, the marshmallow slumps and the chocolate starts to melt between two butter cookies: Arnaud Soubeyran’s chocolate-coated guimauves, scented with orange blossom, bring back a gentle taste of childhood.
Makes 8 · 10 min
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Set 8 butter cookies on the sheet, cut 4 chocolate-coated guimauves in half and place one half on each cookie.
- Warm in the oven for 3 to 4 minutes, just until the marshmallow softens and the chocolate starts to melt.
- Top each with a second butter cookie, press gently and enjoy warm with a hot chocolate or a café crème.
The star of this recipe: Chocolate-Coated Guimauves Display, by Arnaud Soubeyran.
