S'MORES

METHOD - GRAHAM CRACKER

In a bowl, mix the flour, sugar, salt, cinnamon and baking powder. In another bowl mix the whole eggs and oil until fully incorporated. Add the honey and milk and continue mixing. Add the dry ingredients and mix until fully incorporated. Let rest in the refrigerator for 1 hour. Roll out the chilled dough between two pieces of parchment paper to a thickness of 0.14 inches. Place dough in refrigerator for 10 minutes. Cut the dough in 1 x 4 inch rectangles and let rest for 10 minutes. Separate the rectangles and transfer them to a sheet pan lined with a silpat or parchment paper. Bake at 320°F (160°C) for 10 minutes.

METHOD - DARK CHOCOLATE GANACHE

Boil the cream with the glucose. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture.

Let the ganache set at room temperature 61 to 68°F (16 to 20°C) to crystallize (24 hours). Place in a pastry bag with a plain, round piping tip and set aside until ready for use.

METHOD - MARSHMALLOW CREAM

Bloom gelatin in a large quantity of cold water.
Let sit for 3 minutes, then squeeze out excess water and set gelatin aside. In a stand mixer with the whisk attachment, start mixing the egg whites on low speed. Meanwhile, in a sauce pan over medium heat combine water, corn syrup, sugar and cook to 244°F (118°C). At this temperature, remove the sauce pan from the heat and add the hydrated gelatin. Slowly add the hot liquid while mixing the egg whites on medium speed. Add the vanilla and continue mixing on medium speed to medium peaks. Place in a piping bag
with a plain, round piping tip.

ASSEMBLY

Use one graham cracker as the base of the s’mores. Pipe on the ganache, covering the graham cracker fully. Pipe the marshmallow on top of the ganache and set aside for 1 hour. Toast the marshmallow using a torch and top with a graham cracker creating a sandwich.

Makes 30 s'mores