Hey my dudes!
This week I am keeping things short, sweet and less verbose than usual (hopefully). I made s’more thumbprints for last week’s Bageriet Lördag pastry box and they were a hit!
For those who are new here Bageriet Lördag is my one-day-a-week pop-up bakery that I run from my apartment. You can find info about here:
Do you know what a s’more is? If you’re from America (the majority of you are) you probably read that and went “Yeah! DUH!” and you can scroll down to the recipe at the bottom of the page. But for the 10% of you from everywhere else let me explain.
First things first, the ingredients. For a classic s’more you need Graham Crackers, Hershey’s milk chocolate and Jet Puffed marshmallows. Do other people use other types of cookies/chocolate/marshmallows? Yes, but the original version is as I said.
You next require an open flame, ideally a campfire. Prepare your graham cracker by breaking it in two and placing a piece of Hershey’s chocolate on one side. Next place one or two marshmallows on a stick. Could be a good stick you found on the ground, could be a twisted up wire hanger, again your preference. Stick one or two marshmallows on said stick and place over the fire. Whether you are Team “Low, Slow and Golden” or Team “Hot, Fast and Burned” is up to you. If you’ve never had a s’more before I suggest experimenting a little. I personally am Team “Low, Slow and Golden”. Regardless, once your marshmallow is cooked to your liking gently place it on the chocolate half of the graham cracker. Take the other half, making a sandwich and use the graham crackers to slide marshmallows off the stick. Eat immediately. You will be sticky, you will be messy, you will want some more, and that’s the point!
They are so good you’ll want some more….s’more. Get it?
It’s all very cute campy fun. I wanted to make a version that could be served in the pastry box and was less messy to eat than the original.
Graham crackers are hard to come by in Sweden and I knew I didn’t want to try to make a graham cracker crust situation for the base. I wanted to make actual cookies. I had wanted to use graham flour but it made the cookies too porous and therefore hard to pop out of the molds so we switched to einkorn, an ancient wheat variety. Unfortunately there have been some production issues and there is now an einkorn shortage in Sweden, so we switched to emmer which is also an ancient wheat variety very similar to einkorn.
Once the cookies are baked they are filled with chocolate ganache. I really like to do a 50/50 blend of dark and milk chocolate. Milk chocolate by itself tends to be too sweet (imo) and dark chocolate too bitter. 50/50 cuts the difference, giving you a ganache that tastes very chocolatey, but neither too bitter or too sweet.
And then of course there is the “marshmallow” on top. Marshmallows are essentially just a whipped sugar syrup stabilized with gelatin, some versions have egg white, some don’t. Gelatin sets as it cools and I didn’t want to deal with that so I just made a Swiss meringue. I prefer Swiss meringue to Italian meringue simply because I think it’s easier. Italian is more stable but also fussier to make so I’ll take the trade off.
Xoxo,
Cecilia
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.