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Valrhona Recipes | Shortbread S'mores

Shortbread S'mores

SHORTBREAD S'MORES

An original recipe by L'Ecole Valrhona

Category: Cookies and Bars

Difficulty: Medium

Prep Time: 15 min

Cook Time: 25 min

Total Time: 40 min

INGREDIENTS

Ganache:
6000g Caraïbe 66% Dark Chocolate
600g whipping cream
100g honey

Almond Shortbread Biscuits:

225g all-purpose flour

115g butter

85g confectioner's sugar

25g almond flour

2g salt

45g eggs

AN marshmallows

INSTRUCTIONS

Ganache

Bring the cream and the honey to a boil.
Slowly pour over the Caraïbe 66% dark chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Use your ganache right away or leave it to set until you are satisfied.

Almond Shortbread Biscuits:

Mix the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
Mix together and stop as soon as it comes together into a smooth paste.
Chill, then roll out evenly and cut out rectangles.
Bake on a parchment-lined baking sheet at 300°F (150°C) until golden.

ASSEMBLY AND FINISHING

Heat the oven to 350°F.
Place Biscuit rectangles in single layer on the bottom of a baking sheet.
Pipe on the cold Chocolate Ganache.
Place the halved marshmallows on top of the ganache.
Top with the remaining Biscuits.
Bake until the marshmallows are puffed and golden brown.