From our Surfas After Dark Demo: Gourmet S’mores
Courtesy of Gourmandise Desserts’ Pastry Chef/ Owner Clemence Gossett
Cinnamon Tart Shell
350 g butter�
150 g sugar
1 egg
450 g pastry flour
70 g almond flour�
¼ tsp cinnamon
pinch of salt
1) In mixer using the paddle attachment, cream your butter and sugar.
2) Add the egg, flours, cinnamon and salt and beat until it just comes together.
3) Wrap in plastic and refrigerate for 1 hr.�
4) Using a bit of flour on your fingertips, press dough into small tart shells.
5) Bake at 350 until light golden brown on the edges.
Caramel:
½ cup heavy cream
2 sticks butter
½ tsp sea salt
1 1/3 cups sugar
2 tbsps glucose
Vanilla bean, extract or other flavoring
1) Bring the cream and butter to a slow simmer and set aside.
2) In a saucepot, heat the sugar and glucose (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture. Turn the heat back on to medium-low, and stir in the salt and vanilla.�
4) Cook over this heat, stirring occasionally, for about 10-12 minutes. The caramel will thicken a bit.
5) Pour into a square baking dish, lined with parchment paper, and allow to cool to room temperature before cooling further in the refrigerator.
Ganache:
Boil 1 cup of heavy cream and pour over 1 ¼ cups semi-sweet (or darker) chocolate pieces. Wait 30 seconds, whisk until smooth. Done!
Marshmallows:
12 sheets gelatin*
½ cup cold water
1 ½ cups sugar
1 cup glucose or corn syrup
½ cup warm water
Vanilla or other flavoring (i.e. peppermint)
1) Place gelatin and cold water in your stand mixer and stir gently with a spatula until water covers the powder. *( if using gelatin sheets, cut them into thirds and soak them in 1 cup cold water for 10 minutes. Squeeze them to drain, and then place in bowl of the stand mixer with cold water).
2) In a saucepot, bring to a boil the warm water, sugar and syrup. Continue cooking until a thermometer reads 248 F, or thick, rolling bubbles appear.
3) Turn your stand mixer (with the whisk attachment) to low speed and slowly (and carefully) pour the sugar syrup over the gelatin while it is mixing.
4) Turn the mixer to medium speed and continue beating for 5-7 minutes, or until soft peaks form. Add the vanilla.
5) Pour the mixture immediately into a square baking pan lined with parchment and sprinkled with granulated sugar on the bottom. Sprinkle additional granulated sugar over the pour mixture. Cool for 2 hours before cutting.
Assembly:
1) Cut small pieces of marshmallows and set aside.
2) Place a small dollop of still-warm caramel over your tart shells. Set aside to set for 5 minutes.
3) Place a tiny bit of ganache in the center of the caramel. Set a marshmallow on top of the ganache.
4) Eat!
Purchase items in BOLD in-store at Surfas or online at Culinary District!