Mini S\'mores
ingredients
all
1/4 cup brown sugar
1/4 cup sugar
1/4 cup honey
1 cup butter
room temperature
1/2 tsp salt
2 cup AP flour
1/2 cup whole wheat flour
1/2 tsp cinnamon
16 oz dark chocolate
1 cup cream
pinch salt
4 each egg whites
pinch salt
1 cup sugar
(vanilla or regular)
1 tsp vanilla
cookware
  • Pastry bags
  • Star piping tips
  • Kitchenaid with paddle attachment
  • Blow torch
  • Butane canisters
  • Hand mixer or Immersion blender with whisk attachment
  • parchment paper
For the Graham Crackers
1
Cream together the butter, brown sugar, sugar and honey on medium speed until fluffy.
2
Add the AP flour, whole wheat flour, salt and cinnamon, and mix on low speed until dough comes together.
3
Roll into a log about 1" in diameter, wrap and refrigerate for about an hour, until sliceable. Slice about 1/8th of an inch thick and bake for 13-15 minutes until lightly browned. They won't spread much, so you can put them close together.
For the Ganache
4
Pulse chocolate in food processor until well chopped.
5
Bring cream and salt just to a boil, then pour over the chocolate in the food processor while running. Let run until completely smooth, scraping sides once or twice.
6
Pour into a sheet pan lined with parchment paper, and press plastic wrap directly on the surface. Refrigerate until thick enough to hold its shape but not too hard, 30-45 minutes.
For the Meringue
7
Combine everything in a bowl and place over simmering water. Whisk constantly until mixture is hot (should be 160F) and the sugar feels completely dissolved. Whip on medium-high speed to stiff peaks.
8
Fill piping bag fitted with large star tip.
Assembly
9
When the ganache is properly chilled, take it out of the fridge and remove plastic wrap. Use a paring knife to cut the ganache into squares slightly smaller than the size of the graham crackers. After you cut the ganache, flip the sheet pan over to release the squares.
10
Place one square of chocolate ganache on each cracker.
11
Pipe meringue over the ganache, covering it fully. This time, make the tops pointy. As you pipe, place them on a flipped over sheet tray (no paper) so they are ready to torch.
12
Use the blowtorch to caramelize the meringue, letting just the ridges get a little blackened.