Well, I’ve been griping and complaining about how Sukkot didn’t go exactly as expected for a while. Sorry you have to continue to read about it, it’s just that I got so many good blog posts during that week (and at least one more in the bag). Well, you already heard, but that week was busy, super busy. Of course, during this busy week I had promised to bring dessert to a Shabbat dinner. I had really grandiose ideas of what I was going to bring, but come Thursday morning. I knew my grandiose ideas were not going to happen. I had some leftover marshmallows from a photo shoot for this blog post, and came up with a plan. How easy would it be to combine store-bought puff pastry, some kind of ganache and marshmallows for a Smore’s Pastry? It would be ridiculously easy, especially since my friends Matt and Janna gifted us a culinary torch for our wedding!
Because this is more like a how-to rather than a recipe, I am doing a picture-by-picture instructional tutorial rather than my usual recipe layout.
What you will need:
- 1 package of puff pastry
- 1 egg white
- 4oz of chocolate (chips, bar or other)
- 4oz of heavy cream
- Marshmallows (these were homemade or store-bought is fine)
- Culinary torch or some other toasting mechanism.
Thaw the puff pastry. This particular puff pastry measured approximately 9″x9″ when unfolded and came with two sheets. I cut out 9 squares from each sheet of puff pastry, each approximately 3″x3″, for a total of 18 squares.
With a knife, cut each square from each corner until about 1 inch from the center. From each corn take one side (either the right or the left, consistently) and bring to the center of the pastry, pinching down until you form what my friend Sarala called a “ninja star”. Make and egg wash with you egg white and little bit of water. Brush the egg wash lightly over the puff pastry.
Over a double-boiler melt the chocolate with the heavy cream until smooth. For additional flavor, you can even add a little spiced rum. Don’t have a double-boiler? Boil some water low in a pot. Put a metal bowl on top of the pot, making sure it is the right size so that it makes a seal at the top of the pot, but does not touch the water. Place your chocolate and cream into the metal bowl, and you have a double boiler. Do not heat the chocolate or cream without a double boil as you will burn both.
Pre heat your oven to 350 degrees. Place a dab of your ganache in the middle of each of your pastry stars on top of a cookie sheet covered in parchment paper or a sil-pad. Once your oven is hot, bake your pastries for about 15 minutes or until lightly golden.
Once your pastries have cooled, arrange your marshmallows on top. You may have to cut up your marshmallows to make them fit. Do not place marshmallows on top of warm pastries as they will melt and create a huge mess. If you need help getting your marshmallows to stick, just add another little dab of chocolate ganache.
Once the marshmallows are set, toast them! Here I used that fancy culinary torch, but you could probably toast the marshmallows by placing them under a broiler. Be very careful when doing this, because the marshmallows toast VERY QUICKLY.
And there you have it! Simple, elegant and tasty to boot!
Perhaps it goes without saying that these Smore’s Ninja Star Pastries were a big hit! Would it be too much of a pun to say the ninja stars practically disappeared? 🙂