Page 30 - Pastry & Baking Magazine

Regional Showcase
28
Pastry & Baking North America
Graham Cracker Crust
1100
g Graham cracker crumbs
545
g Butter graham crackers
165
g Sugar
1.
Melt butter, add sugar and press
into molds
2.
Bake for 10-15 minutes blind.
Chocolate Mousse
180
g Yolk
120
g Sugar
510
g 64% Chocolate
1000
g Heavy cream
1.
Whip heavy cream to soft peaks.
2.
Whip yolks and sugar until pale and
triple volume.
3.
Heat chocolate, fold into yolk.
4.
Fold cream into mixture.
Meringue
300
g Egg whites
450
g Sugar
1.
Stir sugar and egg whites in a mixing
bowl over a double boiler until hot
and sugar is dissolved.
2.
Transfer to a mixer w/ whip
attachment and beat at high speed
until stiff.
Garnish
Tempered Chocolate
Assembly
1.
Pour mousse into prepared tart shell.
2.
Top with meringue. Toast meringue
with a blow torch.
3.
Garnish with chocolate shards
L’Smore
Chicago
Peter Rios
Owner/Executive Pastry Chef
Alliance Bakery
1736
W Division Street
Chicago, IL 60622
Your Notes