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S'Mores Soufflé
By Chef Della Gossett
The components of a S'more are chocolate, marshmallow and graham cracker. Smoked vanilla and toasted marshmallow, reminiscent of cooking over a campfire, is the inspiration for this soufflé. I opted to bring balance by pairing those two ingredients with dark chocolate soufflé made with melted chocolate. I like to use organic ingredients in my recipes whenever possible, and Guittard's 66%. Organic Bittersweet Chocolate Wafers are ideal for this soufflé. They have subtle fruit notes with well-rounded rich chocolate undertones and a light touch of molasses with soft tannins. The soufflé is topped with a smoked vanilla marshmallow with a hint of orange and finished with house-made chocolate sauce made with Guittard 100% Oban Wafers. Vanilla gelato, graham cracker crumble and dark chocolate sauce are served on the side.
Smoked Marshmallow Fluff
Ingredients
- 390 glight corn syrup
- 150 ggranulated sugar
- 8.5 gsmoked vanilla sugar
- ½smoked vanilla bean, split and scraped
- Zest from1/4 orange
- 135 gegg whites, at room temperature
Smoked Marshmallow Fluff
Directions
- 1
Cook corn syrup, sugar, vanilla sugar, vanilla bean and zest together to 239°F (115°C). Turn off the heat and let the bubbles fade a little. Carefully remove vanilla pod.
- 2
In the meantime, whip the egg white to soft peaks. With the mixer running, stream the hot vanilla syrup into the egg whites. Turn mixer to high and whip until stiff peaks form. Store in an airtight container in the cooler until ready to use.
Graham Cracker Crumble
Ingredients
- 200 ggraham flour or whole wheat flour
- 80 gpastry flour
- 1/4 tspground cinnamon
- 1/2 tspbaking soda
- 3/4 tspsalt
- 70 ggranulated sugar
- 55 ghoney
- 150 gunsalted butter, cubed and cold
- 1egg
Graham Cracker Crumble
Directions
- 1
Using a stand mixer fitted with a paddle attachment, blend first 6 ingredients together for 1 minute until combined.
- 2
Add the honey, butter and egg. Continue mixing until mixture is crumbly, resembling granola. Spread out onto sheet pan, and dry out in cooler, unwrapped.
- 3
Bake at 325°F (160°C) until golden brown. Stir with a spatula while still warm to break up into pieces, if necessary.
Chocolate Soufflé
Ingredients
- 340 gGuittard 66% Organic Dark Chocolate, plus broken pieces as needed
- 106 gunsalted butter
- 400 gegg whites
- 1/4 tspcream of tartar
- 150 ggranulated sugar
Chocolate Soufflé
Directions
- 1
Melt the 340 g chocolate and the butter together over a water bath to 114°F(46°C).
- 2
Whip the egg whites and cream of tartar to soft peaks. Slowly stream in sugar and whip to form firm and shiny peaks.
- 3
Fold 1/3 ofthe meringue into the chocolate mixture to lighten the base. Gently fold in the remaining meringue. 4. Put the soufflé in a piping bag. No tip needed - cut a generous hole at the tip to prevent souffle from deflating. Pipe into vessel, adding broken chocolate wafers as desired.
Assembly
Directions
- 1
Prepare the soufflé dishes with softened butter and sugar.
- 2
Pipe a ring of Marshmallow Soufflé around the edge of the soufflé dish. Pipe the chocolate soufflé in the middle, adding chocolate wafer pieces throughout. Hold soufflés in the cooler and bake to order. These soufflés will keep for approximately 5 hours.
- 3
Bake for approximately 12 minutes, depending on the size of the dish. Testing is necessary.
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Shop the Recipe and More
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