Ashford Castle’s Chocolate, Candied Pecan & Cinnamon S’more Pot
Ashford Castle’s Chocolate, Candied Pecan & Cinnamon S’more Pot
Read Shauna Burke’s Edible Explorer column Wild Ireland, featuring the beautiful Ashford Castle property.
from Executive Resort Pastry Chef Paula Stakelum
Thanksgiving always reminds me of the time a few years ago when our friends invited us for our first ever Thanksgiving dinner. I was shocked that we had sweet potato with marshmallow – a surprisingly delightful combination and tradition. However, I’ve stuck to chocolate with marshmallow on this occasion! I always make extra of the candied pecan nuts, they are a delicious snack.
makes 8 jars
Chocolate Cremeux
INGREDIENTS
120g pasteurised egg yolks
75g caster sugar
250g whole milk
250g heavy cream
2 1/2 sheets gelatine
450g Legend 55% milk chocolate 55% or 520g 35% milk chocolate
INSTRUCTIONS
To prepare the custard base, soak the gelatine in cold water.
Place the milk and cream into a saucepan and heat gently.
In a bowl, combine the egg yolks and sugar. Pour the hot milk andcream mixture over the egg yolk and sugar mixture and whisk to combine. Pour back into a clean saucepan. Cook over a slow heat until the mixture reaches 82°C, (the mixture will continue to cook to 85°C off the heat).
Squeeze the excess water from the gelatine and add to the custard mixture.
Blend with a hand blender until smooth and creamy. Add the milk chocolate. Blend with a hand blender until smooth and creamy. Chill overnight in a bowl.
The next day, whisk mixture in a bowl to a smooth consistency, then place into a piping bag and pipe into prepared glass or Jar.
Candied Pecan Nuts
INGREDIENTS
200g pecan nuts
40g caster sugar
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
¼ tsp ground corriander seeds
10g pasteurised egg whites
INSTRUCTIONS
Whisk the egg whites until foamy. Pour over the nuts and combine well. Add the sugar and spice mixture and mix together,
Place on a tray lined with parchment paper, spread evenly. Bake at 120°C for 40 minutes.
Allow to cool and store airtight.
Marshmallow
INGREDIENTS
60g egg whites
15g powdered gelatine
200g caster sugar
150g glucose syrup
160g cold water
½ cinnamon stick
Dusting powder:
50g corn flour / 100g icing sugar (sieve both together)
INSTRUCTIONS
Place your cinnamon stick into the oven and roast for 10 minutes at 180°. This will bring out the aroma of the cinnamon,
Place ½ the water into a bowl and sprinkle the gelatine over. Allow to rest for 5 minutes.
Meanwhile place the sugar, cinnamon stick, remaining water and glucose into a saucepan and slowly bring to the boil. Cook to 118°C.
Place the egg whites into a mixer and begin to whisk slowly. Once a slight foam begins to form, slowly pour your egg whites over the mixture. (remove the cinnamon stick). Allow whisking for 5 minutes.
Place the gelatine into the microwave for 20 seconds to melt, it may need longer depending on your wattage. Add to the marshmallow and continue to whisk until luke warm or 170°. Spread onto a tray lined with parchment and dusted with dusting powder. Once spread, lightly dust of your dusting powder on top.
To assemble dessert:
Pipe your cremeux into a glass or jar. Cut the marshmallow into cubes and blow torch to toast. (If you don’t have a blow torch you can use your grill. Place om top of cremeux and sprinkle pecan nuts over. Enjoy! •