Daily Special: S'mores Parfait

S'mores Parfait by Chef Christine Guerriero, Sweet Lorraine's Bakery.
Chocolate Pastry Cream Ingredients:   
  • 1 Pint Milk           
  • 100 Grams Granulated Sugar  
  •  ½ Vanilla Bean Scraped 
  • 40 Grams Cornstarch
  • 5 Egg Yolks
  • 230 Grams Chocolate
Italian Meringue Ingredients: 
  • 300 Grams Granulated Sugar 
  • Lightened Pastry Cream
Parfait Ingredients:
  • 150 Grams Egg Whites 
  • Meringue
  • Graham Cracker Crumbs
Directions for Chocolate Pastry Cream:
  1. Pour milk, half of the sugar, and vanilla bean into a saucepan and place over high heat.
  2. Melt chocolate over a hot water bath, and add to milk mixture when melted.
  3. Whisk together remaining sugar, cornstarch and egg yolks.
  4. Temper eggs with 1/3 of the boiling milk mixture. 
  5. Return tempered mixture to saucepan, bring to a boil and boil for 2 minutes, whisking constantly until mixture thickens.
  6. Pour pastry cream into a bowl and cover with plastic wrap pressed directly on its surface to prevent a skin from forming.
Directions for Italian Meringue:
  1. Put sugar in a pot and fill pot with some water, enough to make the sugar look like wet sand.
  2. Get egg whites in mixing bowl with whisk attachment. 
  3. Once sugar gets boiling, start to get your egg whites whisking.
  4. You want your egg whites to a stiff peak when sugar gets to 238 degrees, when the sugar gets to the right temperature, you will slowly pour the sugar into the egg whites while they are still mixing. Let them go on the mixture until the bowl cools. 
Building Parfait:
  1. In a trifle bowl, put a layer of graham cracker crumbs on the bottom.
  2. Scoop or pipe a layer of chocolate pastry cream on top of the graham cracker crumbs.
  3. Scoop or pipe a layer of meringue on top of the pastry cream.
  4. Repeat process until you get to the top, finishing with the meringue as your last layer.
  5. If you have a torch at home from a crème brulee set, you can torch the meringue and then garnish with graham cracker crumbs and drizzled melted chocolate.
  6. If you don't, you can just garnish with graham cracker crumbs. 
  7. Keep refrigerated until ready to serve. 
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