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Dana Pollack’s S’mores Petit Fours

When you repurpose those delicious s’mores flavors into a simply stacked petit four, you’ve got a beautiful dessert that’s not only delicious, but can also be used at your next dinner party.

YIELD: APPROXIMATELY 24 SERVINGS

GRAHAM CRACKER CRUST
1 stick (1⁄2 cup) unsalted butter, melted
1⁄4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup all-purpose flour
1⁄3 cup graham cracker crumbs

GANACHE
2 1⁄3 cups milk chocolate chips
1 cup heavy cream
1⁄2 stick (1⁄4 cup) unsalted butter, melted

MERINGUE
6 egg whites
1 1⁄2 cups granulated sugar
1 teaspoon vanilla extract


Preheat the oven to 350°F. Line a 9-by-13–inch baking pan with parchment paper.

To make the graham cracker crust, in a medium bowl, stir together the butter, sugar, vanilla, cinnamon, flour and graham cracker crumbs. When a smooth dough has formed, press it into the prepared baking pan. Bake the crust for 20 minutes, or until light golden brown. Allow to cool.

To make the ganache, place the chocolate chips into a large bowl. In a small saucepan, bring the cream to a rolling boil. Pour it over the chocolate and let it sit for 2 minutes. Stir in the melted butter. Starting from the center of the bowl, whisk the cream, chocolate and butter until incorporated and smooth. Pour the ganache over the graham cracker crust. Freeze the crust for 10 to 15 minutes, or until the chocolate is set but not completely frozen.

To make the meringue, place a small saucepan of water on the stove. Bring it to a boil. In a heat-safe bowl, whisk the egg whites and sugar. Place the bowl over the hot water and whisk until all the sugar has dis- solved. Transfer the meringue mixture to the work bowl of a standing electric mixer fitted with the whisk attachment. Beat until stiff peaks form. Whisk in the vanilla. Transfer the meringue to a piping bag.

To assemble, remove the baking pan from the freezer. Using the parchment paper, lift the dough out of the pan. Cut it into 2-by-2–inch squares. Pipe 1 tablespoon of meringue on top of each petit four. Toast the meringue using a kitchen torch and serve. Store at room temperature for 2 days.

RECIPE FROM DANA POLLACK’S COOKBOOK, DANA’S BAKERY

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