Homemade Choco Pie (ช็อกโกพาย)

1.Prep: Line a baking tray with parchment paper. Preheat oven to 160°C (top and bottom heat).

2.Make chiffon batter: Separate the egg yolks and whites. Warm the milk slightly and set aside.

3.In a bowl, whisk the egg yolks with sugar (1), rice bran oil, and warm milk until combined.

4.Add the flour and baking powder. Mix until smooth.

5.In another bowl, whip egg whites until foamy. Gradually add sugar (2) in two additions and whip to soft peaks. Fold the meringue into the yolk mixture until fully combined. Transfer to a piping bag with a round tip. Pipe 5 cm round discs onto the baking tray. Bake for 15 minutes or until the surface is dry and the cakes are cooked through. Let cool.

6.Make the marshmallow: Bloom the gelatin in 1½ tbsp water.

7.Boil sugar and 1 tbsp water until it reaches 113°C (soft ball stage).

8.Remove from heat and add the bloomed gelatin. Stir to dissolve.

9.Whip the egg whites to soft peaks. Slowly drizzle the hot syrup into the egg whites while whipping continuously. Continue whipping until the meringue is glossy and stable. Transfer to a piping bag.

10.Pipe the marshmallow filling onto one cake round and top with another to sandwich. Let cool completely before glazing.

11.Chocolate coating: Melt dark chocolate in the microwave. Stir in rice bran oil until smooth.

12.Spoon chocolate over one side of each sandwich. Flip onto parchment to coat evenly. Let set.

13.Place coated side down on a wire rack. Pour chocolate over the top to coat the other side. Transfer to parchment and let set completely.