Sometimes you have to go with what works and what is delicious. There are classic recipes and combinations for a reason, because they delicious. Of course this is my interpretation of the classic s'mores. I served a small scoop of vanilla ice cream that isn’t shown in the picture. Jp said "this was one of the best s'mores he's ever had" The addition to this recipe is the feuilletine cookie and the honey ganache. Incorporate the meringue and it is a great version to the classic. Here it is I hope you enjoy it!
4 1/2 ounces unsalted butter, room temperature 4 ounces brown sugar 1 Tablespoon baking soda 6 ounces molasses optional: vanilla bean, a teaspoon of your favorite spice or extract, orange zest, etc 1 egg 13 ounces flour, sifted 2 ounces milk
For the Feuilletine, Preheat oven to 350 degrees
In a stand mixer with the paddle attachment cream butter and sugar together. Add molasses, vanilla bean, egg, and milk. Mix well, scraping the sides. Then add the flour and mix until well incorporated. Add a few spoonfuls of the batter onto a silicone mat and using a offset spatula spread the batter very thin. Then place in the oven to bake for 8-10 minutes until dry and crisp. Take out and allow to cool completely. Then break up into pieces and store in an air tight container.
Take a mini ice cream scoop and scoop out balls of the honey ganache once firm. Place in the refrigerator 20 minutes just to firm up a bit. Then place the meringue in a piping bag with a plane tip. Pipe in a circular motion around the ball of chocolate ganache. Then carefully using a spatula place it on top of crushed graham crackers on the bottom of the plate. Using a torch, brown the meringue and place pieces of the feuilletine around the smores. Serve with a scoop of vanilla ice cream if desired. Serve and enjoy!