I’m asked a lot about traditional American desserts. Clearly, Germany has endless amounts of traditions as far as cakes and pastries go. Each and every season you can take your pick which dessert to consume.
Sometimes I don’t know how to answer the question because America was built on many different cultures. A lot of our traditions are based off of traditions that were brought from Europe. People get disappointed when I don’t have an arrangement of pastries to name off.
We do, however, have a few that come to everyone’s mind.
Okay, so… Pie. Americans do pie.
There’s one really fun American dessert that everyone forgets! I love explaining this dessert because I always get the response, “Ooooooh fun!”
What’s better than that!
Why do we always forget this? Is it because S’mores are soooo-not-classy? Is it because we think of S’mores as a children’s birthday party activity?
Throw all that out the window and let’s make S’mores classy! We’ll burst through the barrier of basing S’mores solely on a family camping weekend.
This is our dessert and it’s awesome!
Seen this picture before on here?
Yes, you have.
I did this adorable S’mores gone classy Petit Four for my final exam. This was America’s dessert-turned-Petit Four. Stand tall and be proud!
Here they are in my actual exam!
I’m finally giving up the recipe!
S’mores All Dressed Up
125g Butter, softened
10g Egg Yolks
172g Flour, sifted
Dark Chocolate Ganache:
425g Dark Chocolate
125g Egg whites
pinch of salt
150g Powdered sugar
For this recipe you will a small culinary flame torch.
Line a 9 inch cake pan with baking paper. For best results, make sure the edges of the pan are 90 degrees and not curved. Preheat oven to 180 degrees Celsius.
For the butter shortbread, combine the butter, sugar, salt and vanilla in a mixing bowl with your hands. Add the egg yolks and continue to mix with your hand until combined. Add the flour and mix until a soft dough forms. Do not over mix. Roll out 2 cm thick into the lined cake pan.
Bake until slightly golden. About 15 minutes. Let cool.
For the ganache, chop the chocolate into small pieces and place in a heat proof bowl. Place the cream and butter in a sauce pan over medium heat and bring to a boil. Pour the cream and butter over the chocolate and wait about 1 minute. mix together until all the chocolate has melted and one homogeneous mixture is formed.
Pour the chocolate into the cake pan on top of the cooled shortbread. Place in the refrigerator until the ganache firms up.
Once firm. Cut out the Petit Fours with a small ring cookie cutter.
For the meringue, beat the egg whites and pinch of salt until peaks begin to form. Add the sugar and slowly begin to add the powdered sugar. Continue beating until stiff peaks form.
With a star piping tip, pipe rosettes onto each Petit Four and toast with the culinary torch.
If you bring these to your next classy dinner party. You can be sure every adult there will go crazy over your classed-up S’mores!