Mexican S'mores // Summer of S'mores Pt. 3

It is Monday, and I am sure we could all use a little chocolate.  Let's get into this!   

These s’mores were supposed to come to you last Friday, in time for your weekend… I'm sorry. 

I would like to tell you that I always have my recipes tested on time, photographed perfectly on the first try, and my posts scheduled, but that is just not the case some weeks.  

I staged and restaged these s’mores until I finally gave up for the day and set them aside until morning.  Usually such a failure would have ended in tears of defeat and discouragement, but last Thursday, I exchanged the tears for some deep breaths and reminded myself that nothing good could come out of my striving against the Sun. 

Thankfully, Friday morning's light was much more congenial, and s'mores happen to make a mighty fine breakfast. 

It is a challenge to let go of my minutely-organized schedule.  To release the fears of losing your gracious-given attention and interest, and to accept the fact that sometimes, no amount of preparation can save me from the occasional blunder. 

Though they are late, these s'mores are absolutely superb.  I may not make tacos, or enchiladas, but I do make a pretty fine Mexican s’more.  

Let’s break this down.  Homemade cinnamon vanilla marshmallows, chocolate spiked with a pinch of cayenne and a hearty dose of ground cinnamon, smooth dulce de leche, and of course, graham crackers.  I really wish I had thought of using cinnamon sugar graham crackers for these s'mores.  Sadly, that little dose of genius just occurred to me two minutes ago, but it's not too late for you.  Go for the cinnamon, spice it up!     

Can a s’more be a s’more if you use a cookie in place of the graham crackers?  I don’t think so, but part of me really wants to make a s’more with a gooey, slightly underdone chocolate chip cookie… Let’s come back to that soon, okay?

These s’mores can have as much or as little heat as you like.  I like mine on the hotter side, but if you are making them for little ones you could forgo the cayenne altogether. 

These s'mores are not exactly mess-free, but I have never known a good s'more that was.  Happy Monday! 

Sincerely, 

Pedantic Foodie

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Mexican S’mores

makes 12, but can easily be divided or multiplied

for the s’mores

- 6 ounces milk or dark chocolate, either is delicious 

- 1/4 teaspoon ground cayenne pepper 

- 3/4 teaspoon ground cinnamon

- 12 full graham crackers, broken in half

- 3/4 cup dulce de leche (you could make your own, but I took some help from my trusty friend Trader Joe)

- 12 cinnamon vanilla marshmallows (recipe below)

In a small, microwave-safe bowl, melt chocolate by microwaving at thirty second increments, stirring after each.  Stir in ground spices.  Refrigerate the chocolate for 15-25 minutes, until the chocolate has thickened to a spreadable consistency, but has not hardened. 

To assemble: Spread one tablespoon of dulce de leche on one half of your graham cracker.  Set a marshmallow on top and toast with a kitchen torch.*  Spread about one tablespoon of chocolate on the remaining graham cracker half and place on top of the marshmallow, with the chocolate facing down.  Yeah, you know how to do this. ;) Serve immediately.  Enjoy! 

*Cook’s note:  You can certainly go the traditional route and toast your marshmallows over a campfire, however, I have found that homemade marshmallows tend to melt quicker and more easily over an open flame.  While I would normally suggest popping these under the broiler if you are making them for a group, the high heat does not blend well with the dulce de leche, so I would highly recommend investing in a torch.  I found mine at the hardware store for about fifteen dollars.  You’ll thank yourself.  (It’s way fun to torch things.) 

cinnamon vanilla marshmallows

- 3 packages unflavored gelatin 

- 1 cup ice cold water, divided use

- 1 1/2 cups granulated sugar

- 1 cup light corn syrup

- 1/4 teaspoon kosher salt

- 2 teaspoon vanilla extract 

- 1 teaspoon ground cinnamon

- 1/2 cup confectioner's sugar

Prepare a 9x13 pan by greasing with nonstick spray and dusting liberally with powdered sugar.  

In the work bowl of your stand mixer, fitted with the whisk attachment, add 1/2 cup ice water and sprinkle with gelatin; allow to bloom while you prepare the syrup. 

In a small saucepan, combine remaining 1/2 cup ice water, granulated sugar, kosher salt, and corn syrup.  Place over medium high heat and cover.  Cook for 4 minutes, then uncover and attach a candy thermometer to the side of the pan.  Cook until the mixture reaches 240 degrees F; about 8 minutes.  When syrup has come to temperature remove from the heat immediately.  With the stand mixer on low speed, slowly stream in the syrup.  

When all the syrup has been added, increase the speed to high.  Whip for 13 minutes.  During the last minute of beating, add ground cinnamon and vanilla extract.  Fold the marshmallow into the prepared pan and dust the top liberally with powdered sugar.  Cover the pan and let it set for 4-8 hours, until firm.

Flip the marshmallow out of the pan and unto a surface dusted with confectioner's sugar.  Use a greased pizza cutter to cut into squares.  Toss the cut squares in your remaining powdered sugar and store in an airtight container until ready to use, or up to a week.  Enjoy!

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Dulce De Leche Coconut Cream Puffs with Raspberry Sauce

I have a lot of kitchen failures.  I make a lot of solidly good recipes.  I make a fair number of great recipes.  But then every once in a while I stumble unto something that is deeply, inscrutably, remarkable and I fall in love with food all over again.  Last week, on a rainy, less-than-ideal afternoon, that happened, and I made what I, and my cream-puff-expert mama, declared to be the best cream puffs ever. 

Coconut cream, I adore you. 

“If more of us valued food and cheer and song above hoarded gold,

it would be a merrier world.” 

- J. R. R. Tolkien

I know what you are thinking.  If you have been following this site for any significant amount for time, you have heard me talk about how much I dislike (read: loathe) the texture of coconut.

There are just two things on earth that I earnestly want to love but cannot swallow without gagging; oatmeal and shredded coconut.  

While that’s still true, about a year and a half ago I fell in love with a guy who LOVES coconut, so I have had to figure out a way to incorporate it into my baking. 

I love the flavor of coconut, it’s just the limp, waxy texture that has always repulsed me.  However, through experimentation I have discovered that as long as the shreds are crisp and crunchy, I can more than tolerate them, I can genuinely enjoy them. 

Especially, when they are folded into rich, buttery coconut cream.  Just before it is eaten mind you, otherwise they get soggy again.  

Picky?  A little...but that's a baker's prerogative, right? 

If you are wondering just how fantastic this coconut cream could really be, it is the most perfect cream filling that I have ever tasted. 

My mom actually walked in the door as I was finishing these puffs and decided to pipe the filing into her mouth.  She’s a very graceful woman, until coconut cream comes into the picture. 

I never thought cream puffs needed improvement, until now.  From here on out it’s coconut cream forever and ever.  Amen.

Oh, and did I mention that these tiny puffs are also filled with a spoonful of one of the most wonderful substances known to man?  Dulce de leche - a rich, creamy caramel, is tucked under the clouds of coconut cream and sandwiched between airy pate a choux shells.  

While you could make your own dulce de leche, I took a short cut and bought mine.  Next time, it will be homemade, but this time I really just wanted to get these little lovelies into my mouth.  

This recipe is entirely a product of spontaneity.  I went to the market with a wholly different recipe in mind, but while hungrily standing in front of the dry goods aisle, I spied coconut cream and a tiny, tempting jar of dulce de leche.  Matcha powder suddenly looked suspiciously salubrious - something I was not in the mood for on a Monday afternoon. 

These puffs were born.  

One of my favorite recipes of all time, stemmed from an impulsive, craving-driven decision.   

While further adornment was not needed, a simple raspberry sauce added an acidic punch that elevated the rich and decadent flavors of the dulce de leche and coconut. 

I told myself that these were a gift for my fiance.  I told myself that after I ate each one.  

In cooking, there are so many times for things to go wrong, but that only makes it all the more delightful when something goes really, really right.  This is that time.  Break out your piping bags! 

Sincerely, 

Pedantic Foodie

Dulce De Leche Coconut Cream Puffs with Raspberry Sauce

makes 12

for the pate a choux

- 8 ounces water 

- 1/8 teaspoon kosher salt 

- 1 tablespoon granulated sugar 

- 4 ounces unsalted butter

- 4 ounces all-purpose flour 

- 4 large eggs

Preheat oven to 425 degrees and line a large baking sheet with parchment paper. 

In a medium saucepan, combine water, salt, sugar, and butter.  Place over medium high heat and stir until the butter has melted.  Bring the pot to a simmer and then whisk in flour.  

Cook, stirring often, for about 2 minutes, then remove from heat and quickly whisk in eggs, one at a time, until the batter is smooth and very thick.  

Place the batter in a piping bag and pipe 1 1/2 inch rounds, swirling several times to create tiny honeycomb-shaped puffs, unto the prepared baking sheet. 

Bake at 425 degrees for 10 minutes and then reduce heat to 350 degrees and bake for an additional 20-25 minutes.  The shells should be deep golden and should feel stiff and hollow when tapped gently. 

for the coconut cream filling

- 1 cup heavy cream

- 1/2 cup confectioner’s sugar 

- 1/2 cup coconut cream

- 1 cup shredded coconut

Place shredded coconut in a small nonstick skillet and toast over medium heat, stirring often, until the shreds are a rich, golden brown.  Remove from heat and roughly chop.  Set aside. 

Combine heavy cream and confectioner’s sugar in a large bowl and beat with an electric mixer until soft peaks form.  Gently beat in coconut cream and toasted coconut.*

Transfer the filling to a piping bag.  

*You can make the filling in advance, but I like to fold the toasted coconut into the cream just before I am about to serve the puffs so that it stays crisp.  

for the raspberry sauce

- 1 cup fresh, or defrosted frozen raspberries

- 1/4 cup water

- 1 1/2 cups confectioner’s sugar

Place raspberries and water in the work bowl of your food processor and pulse until smooth.  

Use a fine mesh strainer to strain the mixer, removing the seeds.  

Sift the confectioner’s sugar over the raspberry sauce and whisk until smooth.  The sauce should be relatively thick.  

assembly and garnish

- 1 cup dulce de leche 

- fresh raspberries, optional

Slice the cooled cream puff shells in half horizontally and place about a tablespoon of dulce de leche in the bottom shell of each puff.  

Pipe a thick layer of coconut cream filling over the dulce de leche, and cover with the top half of the shell. 

Drizzle with raspberry sauce just before serving and top with a fresh raspberry.  Enjoy! 

You can fill the puffs in advance, but they will become soggy after several hours.  I like to make my puffs just before I am about to serve them.  Just keep the cream and raspberry sauce in the refrigerator and cover the pate a choux shells with plastic wrap.  They will last up to two days.