Chef Mark LoRusso’s Chocolate S’more Doughnuts are a fabulously decadent dessert. Try them, or should I say, savor them, at The Wynn/Encore Resort’s Botero Restaurant. I guarantee a great evening of fabulous food. The S’Mores are an  over the top meal finale and a  perfect way to splurge on calories.

The warm doughnuts have a gooey marshmellow filling. The melted chocolate for dipping is warmed and the creme anglaise is beyond description. The marshmellow square just off the grill. Close your eyes and savor the taste sensation.

I have the recipe for you, but it’s more fun to make a reservation and just enjoy. Afterall, this recipe is meant for a crowd. My vote is to simply try all the food at Botero’s and finish your dining experience with the Chocolate S’More Doughnuts.

 The following is Chef LoRusso’s recipe. I didn’t convert for home use, because it’s meant for restaurant chefs, but it’s fun reading and hopefully inspiring for your next dinner reservation in Las Vegas.

BRIOCHE DOUGHNUTS

SERVES: 25 orders

INGREDIENTS

3¼ # ap flour

7½ oz sugar

1 oz salt

2½ oz yeast (fresh)

¼c water

15 ea eggs

1# butter (soft)

DIRECTIONS

In a large mixer with a dough hook, combine dry ingredients. Mix till combined. Combine yeast, water and eggs and add to dry ingredients. Once dough is formed, at butter in increments till fully incorporated. Scrape sides of bowl and continue mixing for 10mins. Divide dough into six and wrap tightly. Dough can be frozen and thawed out when needed.

Marshmallow

(yields 30 orders)

3 egg whites

1 1/3 cup sugar

1 ½ cup corn syrup

1 vanilla bean

1 sheet gelatin, bloomed

DIRECTIONS

Place egg whites in kitchen aide mixer with the whisk attachment. Whip to medium peaks, then place on the lowest speed. Meanwhile, heat sugar, and corn syrup along with a little water (wet sand texture) to 235* (thread stage). Add vanilla bean, and gelatin to sugar mixture. Turn mixer back to medium speed, and slowly pour in sugar mixture. Beat until cool. Store in piping bag , and keep refrigerated in between uses

Graham Cracker Crust

SERVES: 30 orders

INGREDIENTS

 3 packages honey graham crackers

1 # light brown sugar

1 ½ tbsp ground cinnamon

DIRECTIONS

Place all ingredients in food processor or food mill. Mix until fine and thoroughly combined.

Anglaise

SERVES: 90 orders

INGREDIENTS

2 qt cream

2 qt milk

2 ¼# sugar

90 ea yolks

4 ea vanilla beans

DIRECTIONS

In a large sauce pot, bring cream, milk, sugar, and vanilla beans to boil. Temper in egg yolks and cook, making sure to not to cook eggs. Strain through china cap with ice bath ready.

Chocolate Ganache

SERVES: 20 orders

1 qt heavy cream

1 ½# dark chocolate

¼ cup corn syrup

DIRECTIONS

In a saucepot over medium heat, bring cream just under a boil. Have chocolate weighed out in large bowl along with corn syrup. When cream in ready, remove from heat, and pour directly into bowl over the chocolate and corn syrup. Stir with a whisk until fully incorporated. Strain and keep on top of stove to keep the correct consistency.

This is definitely a restaurant recipe meant for professional chefs. Keep it simple. If you can, stay at Wynn/Encore in Las Vegas. If you can’t stay at the hotel, go to dinner at Botero’s and finish your meal with this dessert.

– The Gourmet Review

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