S’mores Pavlova

PASTRY

Sep 15

Written By Nicole Borden

Marshmallow, Toasted Marshmallow Ganache, Speculoos Crumble, Speculoos Ice Cream, Pavlova, Molten Cake Batter, and Sea Salt

Pastry Chef Daniel Alvarez of Union Square Cafe and Daily Provisions | New York

Yield: 14 servings

INGREDIENTS:

Marshmallow:
514 grams sugar
114 grams Lyle's golden syrup
29 grams gelatin, bloomed
343 grams egg whites

Toasted Marshmallow Ganache:
162 grams Valrhona Ivoire chocolate, coarsely chopped
1 vanilla bean, split
733 grams cream
3 grams gelatin, bloomed

Speculoos Crumble:
130 grams butter
225 grams light brown sugar
330 grams flour
8 grams ground cinnamon
1 gram ground ginger
10 grams baking soda
78 grams lemon juice

Speculoos Ice Cream:
1.344 kilograms milk
780 grams cream
62 grams glucose syrup
373 grams Trimoline
249 grams sugar
1 gram salt
187 grams yolks

Pavlova:
225 grams egg whites
360 grams sugar
19 grams white vinegar
7 grams salt

Molten Cake Batter:
62 grams yolks
130 grams eggs
65 grams sugar
121 grams butter, plus additional as needed
130 grams Valrhona Guanaja chocolate, coarsely chopped
24 grams sifted flour, plus additional as needed

To Assemble and Serve:
Maldon salt

METHOD:

For the Marshmallow:
In a medium pot over medium-low heat, combine sugar, syrup, and 200 grams water. When temperature of mixture reaches 155ºC, remove from heat, add gelatin, and stir to dissolve. In the bowl of a KitchenAid stand mixer fitted with a whisk, whip egg whites to medium peaks. With mixer on speed 3, stream in hot syrup and whip until almost cool. Transfer to a pastry bag with a plane tip. Onto a lightly greased plastic-lined sheet tray, evenly pipe marshmallow in a single layer. Refrigerate, uncovered, 6 to 8 hours, until marshmallow is set.

For the Toasted Marshmallow Ganache:
Place chocolate in a heatproof, nonreactive bowl; reserve. Using a handheld torch, torch Marshmallow until speckled with dark bits. In a small pot over medium heat, combine vanilla bean and half the cream. Bring to boil, remove from heat, discard vanilla bean, and add gelatin and 301 grams of the toasted Marshmallow. Quickly stir to combine and pour into bowl with chocolate. Using an immersion blender, combine. When combined, stream in remaining cream while combining with immersion blender. Cool, cover, and refrigerate overnight. When ready to use, whip using a KitchenAid Commercial stand mixer.

For the Speculoos Crumble:
Heat combination oven to 325ºF with fan on low. In the bowl of a KitchenAid stand mixer fitted with a paddle, cream butter and sugar. Add flour, cinnamon, ginger, and baking soda; mix until just combined. Add lemon and 26 grams water. Mix well, scraping sides of bowl as necessary. On a lightly greased sheet tray, crumble and spread dough in a single layer. Bake 20 to 30 minutes, stirring every 5 minutes, until crumble is brown.

For the Speculoos Ice Cream:
In a large pot over medium heat, bring milk, cream, glucose, Trimoline, salt, and half the sugar to a boil, stirring frequently. Immediately decrease heat to low. In a bowl, whisk to combine yolks and the remaining sugar. When mixture falls from whisk in ribbons, temper into milk mixture and heat to 82ºC. Cool ice cream base to 37ºC. Add 700 grams Speculoos Crumble. Using an immersion blender, blend to combine. Strain through a chinois into a nonreactive container, cover, and refrigerate overnight. Process in ice cream machine according to manufacturer’s instructions. Freeze. Using a 2-ounce scoop, pre-scoop the Speculoos Ice Cream, placing scoops on a parchment-lined sheet tray. Freeze.

For the Pavlova:
Heat combination oven to 250ºF with fan on high speed. To the bowl of a KitchenAid stand mixer fitted with a whisk, add egg whites, sugar, vinegar, and salt. Whip on medium speed to medium peaks. Transfer to a pastry bag with a plain tip and pipe into lightly greased, 3-inch square molds. Using an offset spatula, clean base of meringue. When meringues have set, unmold and place on a sheet tray. Bake 20 minutes. Decrease fan speed to low and bake 1 hour, until pavlova are dry and come off tray easily. Cool. Carefully scrape out interiors of pavlovas to create shells. Cover and store in a coolm, dry space.

For the Molten Cake:
In the bowl of a KitchenAid stand mixer fitted with a whisk, cream yolks, eggs, and sugar on medium until ribbon stage and doubled in volume. Over a double boiler, melt butter and add chocolate. Blend with an immersion blender until smooth and temperature of mixture reaches between 36 and 37ºC. While mixing, stream chocolate mixture into egg mixture. Fold in flour until just combined. Transfer to a pastry bag with a plain tip. Coat 2-inch ring mold with butter and flour. Tap off excess flour. Place molds onto a wax paper-lined half-sheet tray. Into molds, pipe batter.

To Assemble and Serve:
Heat combination oven to 375℉. Bake Molten Cakes 4 minutes, until outer cake is firm but center is still soft. Let stand 1 minute. Torch Pavlova shells. Fill shells with Toasted Marshmallow Ganache, until one-quarter-filled (not all ganache will be used). Sprinkle in some Maldon salt. Unmold each cake directly into Pavlova cavity. Onto the center of a serving plate, pipe a kiss of Ganache. Top with scoop of Speculoos Ice Cream. Cover ice cream with more ganache. Invert filled Pavlova over ganache-covered mound.

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