Once I mine through several layers of raw graham ore, I reach the mythic chocolate and marshmallow core. Unfortunately, the pieces lack the buttery honey kiss of a genuine, s’more-worthy graham cracker or bowl of Golden Grahams. It’s hard to describe the intensity of this cereal’s graham-iness, but I will say Krave S’Mores is right up there with the inventor of the telephone and the childhood nickname you gave your grandma. Munching the pleasantly golden pillows, they have a strong graham flour base, chock full of sweet wheat bran and a touch of browned sugar. However, dissection reveals that their larger size just means a denser shell instead of more filling. Maybe the pudgy little buggers just cannibalized all the Smorz back in 2013, forcing a three year shortage. Somehow.īut do Krave S’Mores deserve my “Pedro’s cousins from Napoleon Dynamite” levels of protection? Let’s risk it for the chocolatey marshmallow-filled biscuit and find out.Ĭompared to Chocolate or Double Chocolate Krave pieces, the bulbous graham biscuits of Krave S’Mores are much chunkier. When people spoke ill of Krave S’Mores petitions online, I “ Rickrolled” every single one of them. When kids complained to their mothers in the cereal aisle, I flipped over shopping carts to send a message. Krave in general has a dedicated camp who vocally dislike it, but as an equally vocal defender of the Krave brand, I felt the need to stand up for Krave S’Mores. Smorz fans everywhere treated Krave S’Mores like the brother-murdering, ugly Uncle Claudius of the cereal aisle. When Kellogg’s announced in 2013 that Smorz was being replaced by Krave S’Mores after 10 years as a fan favorite, tempers were more fiery than a misplaced campfire marshmallow. When serving, toast the top of the meringue with a blow torch and scatter over some raspberries (optional).Of course, Smorz was resurrected this January through some happy cereal voodoo, but times were darker before then.Take off the pastry ring and the acetate and refrigerate. Remove the cake from the freezer about 4 hours before you want to serve it.Spread the meringue evenly over the chocolate crémeux mixture.Put the bowl on the stand mixer fitted with whisk attachment and whip until the mixture is cool.Place the bowl over a pot of simmering water and while constantly whisking slowly, heat to 60 C (140 F). To make the swiss meringue, put the egg whites, sugar, salt and vanilla bean in the bowl of a stand mixer and whisk together.Top with the raspberries and return to the freezer for 4 hours, or preferably overnight. Once the crémeux is cool, pour it onto the graham base and level with a small offset spatula.Place a piece of cling wrap on the surface of the crémeux and refrigerate for at least 3 hours.Add the melted chocolate and use a stick blender to emulsify the mixture. Pour the cooked crémeux through a fine mesh strainer back into the bowl.Return the crémeux to the pot and cook over a low heat, stirring constantly with a rubber spatula, until the mixture reaches 82 C (180 F).When the cream mixture is beginning to boil, pour it into the egg mixture in a slow and steady stream, while constantly whisking, until it is entirely combined.In a large bowl, whisk together the yolks, sugar, cocoa and salt until combined and a little lighter.To make the chocolate cremeux, heat the cream and milk in a medium saucepan.Press the graham crumb evenly into the base of the ring.Whisk the cream into the melted butter and add to the dry ingredients, mixing to combine.Combine with the sugar, milk powder and salt in a medium bowl. To make the graham base, blitz the cookies in a food processor to make a fine crumb.Line a 9 inch pastry ring or springform tin with a strip of acetate and place on a flat tray lined with baking paper.
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