S'Mores Through The Roof
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
230 g
Dark Chocolate (chopped)2 cup
Butter (softened)1 pinch
Kosher Salt1 tsp
Pure Vanilla Extract3 tbsps
Sugar2 cups
Granulated Sugar1 tsp
Ground Cinnamon1.5 cups
All-Purpose Flour1 tsp
Baking Powder4 cups
Powdered Sugar1 cup
Gelatin (powdered)3 tbsps
Light Corn Syrup2 tsps
Vanilla ExtractDirections:
1
Transfer to a pastry bag and set aside
2
Watch how to make this recipe
3
Special equipment: a kitchen torch and a 3-inch round cutter Pipe a disc of mousse about 4 inches in diameter onto a dessert plate
4
Place a graham cracker on top of the mousse
5
Dust the plate with cocoa powder
6
Torch the top of a marshmallow carefully and transfer to the graham cracker, toasted-side up
7
Top with 2 chocolate-covered biscuits and serve
8
Repeat with the remaining ingredients
9
Put the chocolate, butter, salt and vanilla in the top of a double boiler (or heat-proof bowl over simmering water)
10
In the bowl of a stand mixer fitted with a whisk attachment whip the cream with 1 tablespoon of the sugar until thick but still smooth
11
Scrape it into a bowl, put it in the fridge, then clean the stand mixer bowl and whisk really well
12
In the cleaned stand mixer bowl using the clean whisk attachment, whip the egg whites, lemon juice, and 1 tablespoon of the sugar until you have a fluffy meringue, 7-10 minutes
13
Set aside at room temperature
14
Without cleaning the bowl, whip the egg yolks and remaining 1 tablespoon sugar until light and fluffy
15
This will take a few minutes, so go stir your chocolate
16
If it's melted, pull it off the heat and set it aside
17
When the yolks are light, creamy yellow, and fluffy and the chocolate is slightly warmer than room temperature, fold them together
18
Next, fold in the meringue, and finally, fold in the whipped cream
19
Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman © William Morrow 2015
20
Provided courtesy of Duff Goldman
21
All rights reserved
22
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, sugars, salt, vanilla, cinnamon, and nutmeg until creamy and smooth
23
In a medium bowl, whisk together the flours, baking soda, and baking powder
24
With the mixer running, add the dry mixture to the butter mixture in stages, alternating with the cream
25
Wrap the dough tightly in plastic wrap and chill in the fridge for at least 30 minutes
26
Preheat oven to 375 degrees Fahrenheit
27
Arrange a little bowl of cinnamon sugar, a little bowl of cream, and a pastry brush on a work surface
28
On a floured surface, roll half the dough out 1/8-inch-thick and just larger than your baking sheet
29
Cut it into a large rectangle that will fit whole onto the baking sheet
30
Transfer the dough to the baking sheet, score the dough evenly with a 3 inch round cutter and dock (prick) each circle with a fork with 2 intersecting lines
31
Brush the whole surface of the dough with cream, then sprinkle cinnamon sugar all over it
32
Bake for 8 minutes - 10 minutes tops - until no longer glossy
33
Let the graham sheet cool completely, then separate the rounds along the score marks (you may need the circle cutter again to complete)
34
Repeat rolling and baking with the remaining dough
35
Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman © William Morrow 2015
36
Provided courtesy of Duff Goldman
37
All rights reserved
38
Line a shallow 9 x 13-inch baking dish with plastic wrap and dust it very generously with powdered sugar
39
Make sure the bowl for the stand mixer and the whip are super, super clean
40
In a small bowl, bloom the gelatin in 3/4 cup cold water and set it aside
41
Fill a large bowl with cold water
42
Put the granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan and turn heat up to high
43
Attach a candy thermometer to the pan
44
Put the egg whites in the stand mixer fitted with a whisk and begin whipping them slowly with a few drops lemon juice until foamy
45
Cook the sugar mixture to hardball stage, or 260 F
46
At exactly 260 F, pull the pan off the heat and cool the bottom of the pan in cool water
47
Once the hot sugar has cooled a bit, stir in the bloomed gelatin
48
Increase the speed of the mixer and add the vanilla to the egg whites, then slowly add the hot sugar mixture in a continuous stream, aiming it away from the whisk
49
Whip the hell out of it until it is bright white, shiny and stiff
50
Pull the marshmallow mixture off the mixer and quickly scrape the bowl clean into the plastic wrap lined dish
51
Dust the top of the marshmallow mixture with powdered sugar from a sieve and place another piece of plastic on top
52
Push out all the air and let the marshmallow mixture sit at room temperature for at least 6 hours¿overnight is best¿to relax, cool, and set up
53
Cut the marshmallows with a 3-inch diameter round cookie cutter and lightly dust the cut edges with more powdered sugar to keep them from drying out
54
Keep your cutter or knife oiled to keep the marshmallows from sticking and tearing when you cut them
55
Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman © William Morrow 2015
56
Provided courtesy of Duff Goldman
57
All rights reserved