February 2014: S'mores Revisited

Flourless Chocolate Torte,Singed Marshmallow Fluff, Honey-Chocolate Tuiles, Graham Cracker Streusel, Chocolate Sauce, Whipped Cream Quenelle, Cinnamon and Vanilla Ice Cream

Recipe by: Chef Eamon Lee

Chef Eamon

Ingredients

 

Ingredient Amount
Unsalted Butter 8 oz
Honey 1/2 cup
AP Flour 1 2/3 cup
Cocoa Powder 1/3 cup
10x Sugar 2 cup
Egg Whites 1/2 cup
   
Graham Cracker Crumbs 1 cup
Light Brown Sugar 1 cup
Ground Cinnamon 1/2 tsp
Unsalted Butter 4 oz
Vanilla Extract 2 tsp
Granulated Sugar 1/4 cup
Kosher Salt  
   
Heavy Cream 2 cups
Granulated Sugar 1/4 cup
Vanilla Extract 2 tsp
   
Pound Cake, Cut Into 1/4 " Thick 4 ea
Rounds  
Vanilla Ice Cream 4 oz
   
Individual Flourless Chocolate Tortes 4 ea
Dark Chocolate Sauce 4 Tbsp
Marshmallow Topping 2 oz
Ground Cinnamon pinch


Preparation

Tuiles
Before proceeding with this recipe, carefully cut stencils for the tuiles out of clean empty plastic fish tub lids. Simple geometric shapes are the easiest to form and shape, and the stencils should have approximately 3/8” borders. Use a clean, ungreased silicone baking sheet to make the tuiles.

Tuile Batter
1. In a stand mixer fitted with a paddle attachment, cream the butter and honey until smooth.
2. Add the flour, cocoa, 10x sugar and egg whites. Continue mixing until perfectly smooth, stopping to scrape the sides twice.
3. Transfer to a 1/6 pan and place in cooler. Batter keeps for one month.

Prep the Tuiles
1. Remove the batter from the cooler and soften for one hour at room temperature.
2. Working on a clean silicone baking mat, place the plastic stencil in the upper left hand corner. (If you are right handed, work left to right, from the furthest side toward you. If you are left handed, work right to left.)
3. Using a small, tapered, off-set spatula, gather up enough batter on the tip to fill the stencil.
4. Smear the batter over the stencil, letting the spatula glide over the stencil’s edges. The first swipe won’t be perfect. Continue to work from the back towards you and the front away from you until the stencil is filled and perfectly level.
5. Carefully peel up the stencil, scrape off any excess batter, and place the stencil to the right of the previous shaped tuile.
6. Repeat the process until the silicone baking sheet is filled.
7. Place the silicone baking mat on a sheet tray. At this point, the tuiles can be refrigerated until ready to bake.

Tuiles
1. Bake the tuiles at 300F for 4-5 minutes, spinning the pan if needed half-way through. When done the tuiles will peel up from the silicone baking mat without tearing, and they will appear dry and smell fragrant.
2. While the tuiles are still hot, remove them one at a time and place them on a form to shape them. After 10-15 seconds they will cool enough to hold their shape. Remove the tuile from the form and
place in an airtight container.
3. Continue to shape the tuiles, placing the sheet tray back in the oven as needed to soften them.
4. Reserve shaped tuiles for service.

Graham Cracker Streusel
1. Combine all of the ingredients together in a mixing bowl and work with a pastry cutter until the mixture resembles pea sized balls.
2. Scatter streusel on a baking sheet lined with parchment paper and bake at 350F until dark golden brown and fragrant, about 10-15 minutes. Remove and allow to cool.
3. Once cool, the streusel will harden. Break it up into small pieces or pulse in a food processor. Store in an airtight container until ready for service.

Whipped Cream
1. Combine the cream, sugar and vanilla and whip to stiff peaks. Reserve for service.

Ice Cream
1. Cut the pound cake slices into rounds using cookie cutters. The rounds should be the same dimension of your ice cream scoop.
2. Place the rounds on a sheet pan lined with parchment paper and place in the freezer for 15 minutes.
3. Remove the pan from the freezer and scoop the ice cream onto the rounds. Invert a clean empty fish tub over the ice cream rounds and place back in the freezer. Reserve for service.

To serve
1. Smear or pipe the marshmallow fluff on a heat proof plate.
2. Using a butane torch or heat gun, pass over the fluff until it begins to brown. Do not overcook.
3. Spread some chocolate sauce on the plate.
4. Place the chocolate torte on the plate, followed by the ice cream round, and scatter some streusel over the chocolate sauce.
5. Top the torte with whipped cream and a sprinkle of cinnamon.
6. Balance some tuiles on the whipped cream and ice cream and serve immediately.

 

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