
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
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.
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