Deep Fried Cappuccino Pastry S’mores

Deep Fried Cappuccino Pastry S’mores

Have you noticed it? There’s a crisp bite in the air. The leaves here in Virginia have been bursting into the most amazing shades of red and gold over the past couple of weeks, but are now starting to drop and wander, blowing about in bursts of autumn wind. It’s a magical time of year – still filled with a few warm summer leftovers, but mornings are brisk and easy to breathe in.

I love the fall. With cooler days I find myself pattering about the kitchen in the mornings after I am alone, the house to myself. Sometimes, I push open the window above the sink and slowly draw in the fog-tinged air, letting it sink in before starting my work. My KitchenAid® Pro Line® Series Espresso Maker purrs beside me, promising blankety warmth, and a much needed energy boost to get me going. The smell is heavenly: moody and dark, but combined with the sweet frothy milk so perfectly whipped in this stunning machine.

Deep Fried Cappuccino Pastry S’mores

On another fall morning a couple of years ago, I was in Greenwich, Connecticut. I had been invited to do a chef demonstration at the acclaimed Wine and Food Festival alongside some of the world’s top celebrity chefs. Having just released my S’mores Cookbook, I chose to feature a special type of S’more…a deep fried pastry cream s’more. It was a huge success, warm and gooey, the pudding wrapped in a coat of graham and panko, and topped with toasted marshmallow. So, when I was asked by KitchenAid if I had a recipe I would like to share with other Kitchenthusiasts, I knew a twist on that recipe, paired with the Espresso Maker was exactly what I wanted to do.

Deep Fried Cappuccino Pastry S’mores

The pastry cream is made with a cup of cappuccino versus plain milk, and the flavor is soft and playful when combined with the cocoa in the pudding. Squares are cut after being chilled, rolled in a sweet coating, then deep fried. For extra chocolate (and for prettier presentation), I make plain chocolate bark, thin and broken, to plate the squares of cream onto. A toasted marshmallow gets placed on each, then served. It’s a warm, grown up reminder to take things a little slower, like the days of campfire s’mores. Indulge in easier moments, and share the sweetness.

Deep Fried Cappuccino Pastry S’mores

Start the process in the morning, by brewing a cup of your favorite cappuccino. Brew two, in fact: one to drink, and one to use in the making of the pastry cream. Once brewed, combine the cappuccino with cornstarch in a medium saucepan over medium to low heat, whisking constantly. When the cornstarch is dissolved, whisk in the milk, sugar, and cocoa powder.

Increase the temperature to high, and continue to whisk for 1-2 minutes after bringing to a boil, until the mixture is quite thick. Pour the pastry cream into a square baking pan (8×8 or 9×9), and cover with a piece of plastic wrap pressed tightly to the cream. Refrigerate for 4-6 hours.

Deep Fried Cappuccino Pastry S’mores

After the cream has cooled, prepare a dredging station comprised of a bowl of beaten egg, and a bowl of graham cracker crumbs mixed with panko. On your stovetop or in a deep fryer, prepare oil to 350F. When ready, remove pastry cream from the refrigerator and cut into squares. Dredge each in egg, followed by the graham mixture. Once coated, drop into hot oil and fry until coating is deep golden in color. Remove from oil with a slotted spoon and place on a paper towel to rest while remaining squares are prepared.

Deep Fried Cappuccino Pastry S’mores

When ready to serve, place squares on chocolate bark, if desired, or a small plate dusted with graham crumbs. Top with marshmallows that have been toasted in the oven, or, torched with a kitchen torch. Serve immediately.

Deep Fried Cappuccino Pastry S’mores

Makes 16-20 servings

INGREDIENTS

1 cup prepared cappuccino
1/2 cup cornstarch
2 cups milk
1/2 cup sugar
7 tablespoons best quality dark chocolate cocoa powder
2 eggs, beaten
1 cup graham cracker crumbs
1/2 cup panko
16-20 jumbo marshmallows

DIRECTIONS

Combine prepared cappuccino with cornstarch in a medium saucepan over medium to low heat, whisking constantly. When the cornstarch is dissolved, whisk in the milk, sugar, and cocoa powder.

Increase the temperature to high, and continue to whisk for 1-2 minutes after bringing to a boil, until the mixture is quite thick. Pour the pastry cream into a square baking pan (8×8 or 9×9), and cover with a piece of plastic wrap pressed tightly to the cream. Refrigerate for 4-6 hours.

After the cream has cooled, prepare a dredging station comprised of a bowl of beaten egg, and a bowl of graham cracker crumbs mixed with panko. On your stovetop or in a deep fryer, prepare oil to 350F. When ready, remove pastry cream from the refrigerator and cut into squares. Dredge each in egg, followed by the graham mixture. Once coated, drop into hot oil and fry until coating is deep golden in color. Remove from oil with a slotted spoon and place on a paper towel to rest while remaining squares are prepared.

When ready to serve, place squares on chocolate bark, if desired, or a small plate dusted with graham crumbs. Top with marshmallows that have been toasted in the oven or torched with a kitchen torch. Serve immediately.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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KitchenAid Pro Line Series Espresso Maker
Brew Espresso and steam milk at the same time with the KitchenAid® Pro Line® Series Espresso Maker featuring Dual Independent Boilers. This unit comes equipped with a variety of premium features to make each and every experience a delight. Such as an adjustable frothing arm, cup warmer and rail and frothing pitcher specially designed to create latte art. Learn More

KitchenAid® Pro Line® Series Espresso Maker

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