Pastry Jam, Spring 2004, Sumptuous Sweets
     
Caramel S’more with Walnut Croquant

[ sah’- MAHR] [kroh-KAWN ]


1. Taken from the Latin combination (so yooeh wante sa more eh?,) and Dean Martin’s hit of the 1950’s, “That(S’more!)” as in “When the moon hits your eye like a big pizza pie that’ s’more” 2: slang for a grumpy French person.

2. A gooey dessert made by toasting a marshmallow over a fire (or gas burner, if need be), then sandwiching the hot marshmallow and a thin square of chocolate between two graham crackers and slightly squeezing this union together so that the marshmallow squishes out on the graham crackers. S'mores can also be made by making these "sandwiches" and heating them in an oven. A special favorite in America's Girl Scout organization. 2b French for "crispy" or "crunchy."

 
Pastry Jam Home
 
Cappuccino Pate de Fruit
 
Caramel Smore with walnut Croquant
 
Cheeseboard at Night
 
Chocolate Olive Oil Mousse with Chestnut Honey
 
Chocolate Coffee Caramel Tart
 
Hazelnut Dacquoise Milk Chocolate Parfait
 
Cookies and Cakes
 
Marshmallow Kisses
 
Chocolate Cherry Cordials
 
Gimauves et Ganaches
 
Meyer Lemon & Roasted Rhubarb Tarts
 
Milk Chocolate & Orange Tart
 
 
 

3. Ganache: Zococao Couverture Amarga 66%, heavy cream, invert sugar, high fat butter; Chiboust: sugar, milk, egg yolks, egg whites, cornstarch, gelatin, vanilla bean, star anise; Croquants: milk, butter, glucose, sugar, walnuts-natural, Zococao Cocoa Powder Rojo.

Lincoln Carson, Executive Pastry Chef
B R Guest, Inc
New York City


Zococao Couverture Bittersweet Amarga 66%
Zococao Cocoa Rojo 22/24%