Someone in the comment section of one of my videos recently told me to make the Jollibee choco mallow pie…I was like HOLD ON HOLD ON I did not know this was a thing.
I immediately googled it, it looked so good. Jollibee UK doesn’t have this so I wanted to try making it myself.
So here we are, Jollibee choco mallow pie. Which is essentially pastry that has been filled with a chocolate filling and marshmallow fluff…then fried. It is so good!
So these pies have 3 parts to them, the pastry (I just used store bought puff pastry for this), the chocolate filling and then the marshmallow fluff.
The first thing we are going to make is the chocolate filling, I decided to use a milk chocolate ganache for this.
Side note, if you wanted to make things easier and just buy the chocolate filling, you can. You can use Nutella, or any kind of chocolate spread.
Anyway if you are making it, all you need is:
- Milk chocolate
- Double cream – also known as heavy cream.
That is it, you just need to heat these together until the chocolate has melted, then leave it in your fridge to set up.
Can I use dark chocolate instead?
If you wanted your pies to be slightly less sweet, dark chocolate will work great.
I actually prefer these with dark chocolate. But I decided to stick with milk chocolate for this recipe, just because most people seem to prefer this.
BUTTTT if you are using dark chocolate, you will need to double the amount of cream you use.
In the recipe card below, I’ve said to use 150ml of double cream. If you’re using dark chocolate, use 300ml of cream instead.
The marshmallow fluff
Whiles the ganache is setting up in your fridge, we are going to make the marshmallow fluff.
Again just like the ganache, you don’t have to make this. If you want to make things quicker and easier, you can just buy the marshmallow fluff.
But here are the ingredients I used to make the marshmallow fluff:
- Granulated sugar – caster sugar works too.
- Golden syrup – if you live in a place where golden syrup is hard to find, corn syrup works great too.
- Egg whites
- Cream of tartar – this is going to add stability to the marshmallow fluff.
- Vanilla extract – for flavour.
Can I make the marshmallow fluff without a thermometer?
Making marshmallow fluff is pretty simple.
The first thing you do is heat the water, sugar and golden syrup together, until it reaches 120c/340f. At this point, take it off the heat.
Then you whip your egg whites with the cream of tartar, once these start getting foamy, slowly pour in the syrup. Then whip until you get a thick fluffy mixture.
The temperature you heat your syrup to is important, this is why a thermometer is needed.
Honestly, I don’t really know how you could make this without a thermometer. I think it would be too difficult to know when the syrup has reached the correct temp.
So if you don’t have a thermometer, I say just buy the marshmallow fluff. It will make things a lot easier.
Storing leftover marshmallow fluff
You will probably have some leftover marshmallow fluff, after you have filled your pies.
The best way to store this is in an airtight container. Then this can be left at room temperature for up to 6 weeks.
Forming the pies
Now that the fillings have been made, we can move onto forming the pies.
I used 2 ready rolled sheets of puff pastry for this, I just cut these into rectangles. I got 8 rectangles out of each puff pastry sheet.
To fill the pies, the easiest way is to add the ganache and the marshmallow fluff into separate piping bags. If you don’t have piping bags, you could also just spoon the filling onto the pastry. But piping bags will make this so much easier.
Just get a rectangle of puff pastry, add a line of ganache and then a line of marshmallow fluff.
Now add another rectangle of puff pastry on top and seal the sides with a fork.
Once you’ve done this with all of the puff pastry, I recommend freezing your pies for about 20 minutes. This will make it way easier to fry them!
Frying the pies
We’re going to fry these in oil that is around 180c/350f.
You just want to fry them until they’re a deep golden brown colour on both sides.
If you don’t have a thermometer, that is ok. The best way to check if your oil is ready is to add a small piece of puff pastry into the oil.
It it starts gently bubbling, the oil is ready. You want your pies to be gently bubbling throughout the whole frying process.
Once you have fried them all, leave them on a wire rack for a few minutes, so the excess oil can drain off.
Can I bake these instead?
If you didn’t want to fry these, you could absolutely bake them instead.
Just pre-heat your oven to 200c/400f.
Before you are about to bake the pies, I recommend getting an egg and whisking this.
Add your pies onto a baking paper lined tray and lightly brush the tops of them with the egg.
Now bake them for around 25-30 minutes, or until they’re a deep golden brown colour!
Choco Mallow Pie
2 sheets ready rolled puff pastry
- For the ganache:
400g milk chocolate, chopped into small pieces
150ml double cream
- For the marshmallow fluff:
180g granulated sugar
240g golden syrup
3 egg whites
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
Vegetable oil, to fry
- Making the ganache:
- Add the chopped chocolate and cream into a bowl. Place this into your microwave and heat for 1 minute.
- Take this out and give it a stir, then place it back into your microwave and heat for 15 seconds this time. Take it out and stir again.
- Keep repeating this until all the chocolate has melted and you get a smooth ganache. Leave this in your fridge to set up.
- For the marshmallow fluff:
- In a pot, add the water, sugar and golden syrup. Give this a stir.
- Place this onto medium heat and heat this mixture, WITHOUT stirring, until it reaches 120c/240f. Once it reaches this, take it off the heat.
- In a large bowl, add the egg whites and cream of tartar. Whip these until they start becoming foamy.
- Whiles still mixing, slowly pour in the syrup you just made. Once it has all been added, whip until you get a thick glossy mixture. This could take some time, around 5-8 minutes.
- At this point mix in the vanilla, then leave this aside until you're ready to use it.
- Making the pies:
- Get your puff pastry sheets and cut rectangles out of them. I got 8 rectangles out of each sheet.
- Get one rectangle and pipe a line of the set ganache onto it. And then next to the ganache, pipe a line of the marshmallow fluff. Make sure to leave room on the edges of the puff pastry rectangle, you want to pipe your filling in the centre.
- Add another rectangle of puff pastry on top of this, then seal the sides with a fork. Keep repeating this until you've used all of your puff pastry.
- Leave these in your freezer for about 20 minutes before frying.
- Frying the pies:
- You want to fry these in oil that is around 180c.
- Fry your pies, in batches you don't want to overcrowd your pot, until they are a deep golden brown colour on both sides.
- Once fried, leave them on a wire rack so that the excess oil can drain off.
- Let them cool for a bit, they will be very hot at first, but then enjoy!