Pipe an even layer of the chocolate ganache onto each one. Turn all 16 biscuits so that the flat base (underside) is upwards. Leave the biscuits to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.Īssemble the s'mores. Bake the biscuits for 15–20 minutes, until the edges start to turn a dark golden colour. Place the 16 discs on the lined baking sheet and chill them for 20 minutes, while you heat the oven to 190☌/170☌ fan/375☏/Gas 5. This will cause the discs to spread a little as you press down, so re-cut them using the cutter to neaten as necessary. Lightly flour the biscuit stamp (if using) with plain flour, then stamp each disc to create a pattern. Using the 5cm cutter, stamp out 16 discs re-rolling and stamping the trimmings as necessary. Roll out the disc of chilled dough on a lightly floured surface to 3mm thick. Set aside at room temperature until you’re ready to use.įinish the digestive biscuits. Leave the ganache to cool for about 45–60 minutes, depending on the temperature in your kitchen, until it reaches a piping consistency, then spoon the ganache into the piping bag fitted with the medium nozzle. Leave to stand for 4 minutes, then stir to a smooth ganache. Heat the cream in a small saucepan over a low–medium heat until just simmering, then immediately remove the pan from the heat and pour the cream over the chocolate. While the marshmallow is setting, tip the chocolate into a small bowl. Whisk in the vanilla, then scrape the marshmallow into the lined tin, level the surface and leave the marshmallow to set at room temperature for 1½ hours. Add a few pieces at a time to the meringue, whisking between each addition, until all the gelatine has melted into the meringue and the marshmallow is stiff. ![]() Increase the speed to medium and whisk for 3 minutes to a thick, warm meringue.ĭrain the gelatine, squeezing out any excess, then roughly chop it into small pieces. Immediately remove the pan from the heat and, with the whisk on low, pour the hot sugar down the inside of the bowl into the egg whites. Bring the mixture to the boil and boil until the temperature on the sugar thermometer reaches 115☌/239☏. Tip the sugar and corn syrup into a clean saucepan and place the pan over a medium–high heat. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk and whisk to stiff peaks. Soak the gelatine leaves in a bowl of cold water for 5 minutes, until soft. Oil the baking paper in the prepared tin, then dust it with half of the icing sugar mixture so that you coat the paper. While the dough is chilling, in a small bowl mix together the icing sugar and cornflour. Turn out the dough onto the work surface and shape it into a flat disc. Add the milk a little at a time and pulse to form a dough (you may not need all the milk). Add the butter, sugar, baking powder and salt and blitz until the mixture resembles fine breadcrumbs. Tip the flour and wheatgerm into a food processor and blitz to a fine flour. This is a recipe taken from The Great British Bake Off: Favourite Flavours.
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