Recipe courtesy of In a Pickle Restaurant
Recipe courtesy of In a Pickle Restaurant
S'mores French Toast Tower
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- Level: Advanced
- Total: 5 hr 30 min (includes setting time)
- Active: 1 hr 45 min
- Yield: 6 servings
- Level: Advanced
- Total: 5 hr 30 min (includes setting time)
- Active: 1 hr 45 min
- Yield: 6 servings
Ingredients
Giant Marshmallows:
Marshmallow Sauce:
Hazelnut Whipped Cream:
French Toast Dipping Custard:
S’mores French Toast Tower:
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Directions
Special equipment:
a candy thermometer; sheet pan extenders; a 4-inch square cookie cutter; a whipped cream dispenser and CO2 cartridge; a round 1 1/2-inch cookie cutter; a chef torch- For the giant marshmallows: Combine the gelatin with 1 cup ice water in the bowl of a stand mixer with the whisk attached. Combine the granulated sugar, corn syrup, salt and remaining cup ice water in a saucepan. Place over high heat and attach a candy thermometer to the side. Cover with a lid or foil and allow to cook until the temperature reaches 240 degrees F.
- Take off the heat and CAREFULLY pour the liquid into the mixer bowl while running on low speed. Once you have added all the liquid, put a piece of foil around the mixer bowl to prevent splashing and turn the mixer on high speed. Mix the mixture until it reduces in heat to warm, adding the vanilla extract in the last 2 minutes, 12 to 15 minutes total.
- Combine the confectioners’ sugar and cornstarch together in a container and sift. Spray a sheet pan with nonstick spray, then add sheet pan extenders and spray those as well. Put the sugar-cornstarch mixture in a sifter or strainer and coat the sheet pan. Move the sheet pan side to side, making sure the sugar-cornstarch mixture coats the entire pan and its walls.
- Quickly remove the mixer bowl from the mixer and remove any marshmallow from the whisk attachment into the mixing bowl. With a rubber spatula, put the marshmallow into the pan, making sure to spread up the walls of the pan. Sift more of the sugar-cornstarch mixture on the top to reduce the stickiness. Cover with foil and let sit for 4 hours.
- Cut marshmallows with a 4-inch square cookie cutter. (Reserve 1 cup scraps.) Store under refrigeration or sealed at room temperature for up to 1 week.
- For the marshmallow sauce: In a small saucepan, combine the heavy cream, butter and reserved marshmallow scraps. Heat over medium-low heat, stirring constantly, until the mixture is smooth and the butter is melted. Remove from the heat, then stir in the vanilla extract. Put aside to use immediately or store in airtight container in the refrigerator or at room temperature.
- For the cobbler crumbs: Melt the butter or margarine in a microwave or stovetop saucepan on low heat. Crush the shortbread cookies into small crumb size pieces using the stand mixer with the paddle attachment, or any culinary hammer. (Pieces should not be larger than 1/8-inch in diameter; it should have the consistency of coarse sand. In a mixing bowl or mixer with a paddle attachment, add the granulated sugar and mix in completely. Add all of the butter or margarine and mix in. If using a stand mixer, do not overmix! It should not be mixed more than 30 seconds to 1 minute at most. Set aside to use immediately or store in an airtight container at room temperature.
- For the hazelnut whipped cream: Add the hazelnut syrup directly to a whipped cream dispenser. Add the heavy cream. Screw on the lid and shake well, making sure to turn the dispenser up and down multiple times. As directed by the directions with your dispenser add a CO2 cartridge. IMMEDIATELY afterwards, continue to shake. Store under refrigeration until needed.
- If you do not have a whipped cream dispenser, put a metal bowl in the freezer for 30 minutes to get completely cold.
- Take the bowl out of freezer and add the hazelnut syrup and heavy cream. Immediately mix either by hand, with a hand mixer or in a stand mixer. Mix until you get a thick consistency. Add to a piping bag with a star tip, or to an airtight container. Use immediately or store under refrigeration.
- For the French toast dipping custard: In a bowl, crack the eggs. Add the light cream, vanilla extract and cinnamon and whip until totally combined. Remove from the bowl and store in a container in the refrigerator until needed.
- For the s’mores French toast tower: Set a flattop grill or fry pan to 350 degrees F.
- Dip the bread in the French toast custard and place on the grill. On two of the slices, pour a generous amount of caramel syrup onto the bread. On those same two slices, coat the top of the bread with the cookie crumbles. When the bottom has cooked to your liking, flip all four pieces of French toast. On the two with the cookie crumbles, add a light weight to make sure the bread is making full contact with the grill. Once the cookie crumbled French toast cooks to a golden brown, remove all four pieces. On the two pieces that do not have the cookie crumbles, take a round 1 1/2-inch cookie cutter and cut a hole in the center. Place on top of each other.
- Put one of the cookie crumbled French toast pieces in the center of a 9-inch plate. Put the two French toast pieces with the holes in the centers on top of the cookie-crumbled French toast. Dollop some chocolate hazelnut spread into the hole. Pour the marshmallow sauce in the hole. Place the last cookie-crumbled French toast on top to create a 4-piece stack. Add a large marshmallow to the stack and toast with a chef torch. Make sure to brown the top and all the edges well. Put 4 peaks of hazelnut whipped cream at the flat edge of the stack. Sprinkle with more cookie crumbles and dust with confectioners’ sugar and serve. Repeat to make more servings.
Cook’s Note
For the giant marshmallows: Make sure to break up the blooming gelatin with a rubber spatula first before pouring in the hot sugar mixture. Do not go over the 240 degrees F when heating up the sugar mixture. For the marshmallow sauce: You can thin or thicken the sauce with the amount of heavy cream you use. Light cream can also be used as a substitute, but it will not taste as rich.
