Richardson recently created a s’more cupcake after tasting a s’more for
the first time. “I was hooked after the first bite,” she says.
“Cupcakes are still a huge trend, so I just combined the two. The
cupcake has all the traditional components of a campfire s’more, but we use
A simple white sponge cupcake lets the toppings shine. Richardson
combines melted buttercream, mini marshmallows and milk chocolate
coins to create an icing that’s piped on top. Then, the cupcake is topped
with a large marshmallow, torched to a golden-brown and drizzled with
milk chocolate ganache.
“It’s very popular. When we offer the s’more cupcake, it is usually the
first to sell out,” Richardson says.
Stein used a traditional s’more as inspiration for taking classic flavors and
creating a plated dessert. “My version is not necessarily healthier, but it has
more nutritious components, such as dark chocolate and oats,” he says. “It is
also very flavorful, so a small portion is quite satisfying.”
The s’more features a flourless chocolate cake and homemade graham
cracker crumbs with oats. The marshmallow component does not use eggs,
but, rather, whipped sugar syrup with gelatin added.
“The meringue is beautiful, because you can flavor it in so many ways,
such as with orange zest,” Stein says. “Or, you can toast it in the mixer while
it is being made, which gives it a wonderful flavor.”
He likes the simplicity of the dish. “It’s kind of like the sum is greater than
the parts. Really, anyway you combine all the ingredients, it is identifiable
as a s’more.”
e kATHryN k JArSGAArD IS A FrEELANCE FOOD WrITEr BASED IN FOrES T PArk, ILL.
liTTle marKe T
S’more Tar T
Grace Donaghy // Pastry Chef
Little Market Brasserie // Chicago
YIELD: 4 tarts
2 cups graham cracker crumbs
½ cup melted butter
1½ cups sugar, divided
3¼ cups heavy cream, divided
1¼ t. vanilla, divided
1 T. + ½ t. salt, divided
1 cup dark chocolate
2 whole eggs
5 egg whites
¼ cup water
2 T. corn syrup
1. Combine graham cracker crumbs,
butter and 1⁄ 3 cup sugar. Press mixture
into tart shells. Bake at 400°F for
2. Bring 1¼ cups cream, 1 t. vanilla
and ½ t. salt to a simmer. Pour
chocolate over; let stand for 30
seconds. Stir until melted. Whisk in
eggs until combined.
3. Portion ganache evenly into tart
shells. Bake at 350°F for 10 minutes.
4. Put egg whites, 2⁄ 3 cup sugar and
¼ t. vanilla in bowl. Place on pot of
simmering water; whisk until sugar is
melted and mixture hot. Whip until stiff
and glossy. Pipe or spread meringue on
cooled tarts; torch until deep golden.
5. In medium pot, combine water,
½ cup sugar and corn syrup. Cook
over medium heat until deep amber.
Carefully pour in 2 cups cream;
add 1 T. salt. Cool.
6. To plate: Warm composed tart; place
on top of salted caramel sauce.