Contemporary S’mores

Procedure for Marshmallow:

1. In a heavy-bottomed saucepan, add half of the water, granulated sugar, light corn syrup, and salt. Medium heat until it reaches 240°F.
2. While the sugar mixture is on the stove, in a mixing bowl with the whisk attachment ready to use, bloom the powdered gelatin with the remaining cold water.
3. In a stainless steel bowl, mix together the corn starch and powdered sugar. Spray a standard-sized ¼ sheet pan with non-stick spray, and cover the pan with the cornstarch and powdered sugar mixture. This will help the marshmallows be easily removed from the pan with they are ready.
4. When the sugar mixture reaches 241°F, turn on the mixer to medium high and slowly pour it into the bowl with the bloomed gelatin. The mixture will melt the gelatin and it will start to get stringy and fluffy like marshmallow fluff. Keep mixing on high, until your bowl is no longer hot, about 15 minutes.
5. With disposable gloves on, spray both hands with non-stick spray and place the marshmallow mix onto the prepared sheet pan. Gently press marshmallow into the pan to create a flat surface, spraying your hands more if needed so that the mix doesn’t stick to your hands. Once the marshmallow is flat, heavily dust the top with the cornstarch and powdered sugar mix. Let rest at room temperature for 5 hours or overnight. When the marshmallow is set, cut into rectangles if 1.5”X 4”, this will be the topper to the graham cracker and hard ganache base of the contemporary s’mores dessert.

Procedure for Graham Cracker Cake:

1. In mixing bowl with the paddle attachment with the mixer on medium high, cream the sugar, salt, and butter until it is light and fluffy, about 4-6 minutes.
2. Slowly add the eggs one by one, making sure the previous one is incorporated before adding the next one. Scrape the sides of the bowl to make sure everything is mixed well. When the eggs are fully mixed, add the vanilla extract.
3. Mix the flour and the baking powder together, and at this to the egg mixture in the bowl in parts of two with the mixer on low speed. After the flour is very well combined, add the graham crumbs.
4. Finally add the room-temperature milk and mix. Scrape the sides of the bowl one final time and mix for one minute on medium speed or until the cake batter looks nice and creamy.
5. Spray with non-stick spray a standard sized ¼ sheet pan and place parchment paper in the bottom. Add your cake batter and bake at 325°F for about 20 minutes, or until the cake batter does not stick to a wooden skewer. Set aside and let cool.

Procedure for Hard Ganache:

1. In a heavy-bottomed saucepan, heat the heavy cream and pure vanilla extract until it boils.
2. Separately, place the chocolate in a medium stainless steel bowl. Spray a standard sized ¼ sheet pan with nonstick spray, then place two layers of plastic wrap. The spray will ensure that the plastic does not move while spreading the ganache onto it.
3. When heavy cream boils, slowly pour it over the chocolate and let it sit for a couple of minutes so that the chocolate has to melt, then slowly mix with a whisk until the cream and chocolate are fully mixed and you have a ganache.
4. Pour the ganache onto the prepared sheet pan, and place it in the cooler until it is set.
5. When the ganache is set and the graham cracker cake is cooled, place the ganache over the cake, making sure it is aligned properly. Then cut into rectangles of 1.5”x4”. This will be the base of the contemporary s’mores.

Procedure for Cinnamon Marshmallow Fluff:

1. In a heavy-bottomed saucepan, heat the water, sugar, light corn syrup on medium-high heat until it reaches 241°F.
2. In the bowl of a stand mixer with the whisk attachment, add the egg whites and start mixing on medium speed when the sugar mixture reaches 230°F. Add the cream of tartar when the egg whites become frothy.
3. Once the sugar mixture reaches 241°F, turn the mixer up to high, and in a slow, steady stream, pour the sugar mix over the egg whites.
4. When the sugar mix has been incorporated, add the vanilla extract. Switch the mixer to low and carefully add in the cinnamon. Once it is mixed, switch the mixer back up to high and mix until the marshmallow fluff is smooth and no longer hot, about 6-10 minutes. Store in an airtight container at room temperature, and lightly re-whip once you are ready to use.

Procedure for Soft Ganache:

1. In a heavy-bottomed saucepan, heat the heavy cream and pure vanilla extract until it boils.
2. While waiting for the heavy cream to boil, place the chocolate in a medium stainless steel bowl.
3. When the heavy cream boils, slowly pour it over the chocolate and let it sit for a couple of minutes so that the chocolate has to melt, then slowly mix with a whisk until the cream and chocolate are fully mixed and you have a ganache.
4. Keep warm in a Bain Marie until ready to use, or store in an airtight container in the cooler to store for later.

Procedure for Van Leer Chocolate Crumb:

1. Place the sugar, water, and salt in a heavy-bottomed saucepan with the heat on medium high until it reaches 275°F. Do not stir.
2. Once the sugar mixture has reached 275°F, turn off the heat and add in the chocolate. Using a wooden spoon, quickly stir so that the sugar and chocolate are well-mixed.
3. Transfer the chocolate mixture onto a container and let cool. There will be large chunks of the chocolate/sugar mix, but these can easily be crushed into smaller pieces using a food processor.

Procedure for Graham Cracker Streusel:

1. In a medium stainless steel bowl, mix the granulated sugar and the brown sugar until very well combined. Then add the all-purpose flour and graham cracker crumb. Using a cheese grater, grate the butter into the dry ingredients, making sure not to let the butter clump together. Lastly, add the vanilla with your hands and gently rub everything together until the vanilla has been well-incorporate into the dry ingredients.
2. Place the streusel in a standard sized sheet pan and bake at 325°F for about 25-30 minutes, or until golden-brown. Set aside and let cool.

Assembly:

1. Place preformed graham cake base in center of dish of choice.
2. With a torch, lightly warm the chocolate ganache on top of cake.
3. Place precut marshmallow directly on top of warmed hard ganache.
4. Gently pipe ribbons of marshmallow fluff on side of the s’mores cake.
5. With a torch, lightly brulé the marshmallow fluff ribbons.
6. Separately, torch the marshmallow on the s’mores cake until caramelized.
7. Garnish with Van Leer chocolate crumb and graham cracker streusel on either side of the s’mores cake.
8. Serve with warm chocolate ganache. Pour over tableside.