12.01Decadent S’Mores Doughnut Dessert |Wynn’s Botero Restaurant

Best Food Blogs |Top Food Blogs, Best Luxury Travel Blogs | The Gourmet Review

Courtesy Wynn Resort Las Vegas

So I must admit, my downfall is Chef Mark LoRusso’s Chocolate S’more Doughnuts at Wynn Resort’s  Botero Restaurant. Last evening, I had to introduce my “Blue Baker” to this over the top, melt in your mouth, can’t get enough dessert. Honestly, this has no connection whatsoever to my memories of roasting marshmallows over a bonfire and putting between two graham crackers with squares of bar chocolate.

These warm, brioche doughnuts covered with just a sprinkle of graham crackers have a gooey marshmellow filling. The melted chocolate for dipping is warmed and the creme anglaise is beyond description. The homemade marshmallow square is just off the grill. Now, slowly assemble.

Close your eyes and savor the taste sensation. So what if it’s the holiday season. Watching calories is probably smarter than full press, jump over the cliff decadence, but .   .   . Afterall, some desserts should defy the standard rules for calorie counting. This one is at the top of the list.

I have chef’s restaurant recipe, but who would bother when you can fly to Vegas for the weekend, stay at the fabulous Wynn Resort Las Vegas and enjoy a great meal at the 2011 AAA Four Diamond Award recipient’s Botero Restaurant?  Now pick up the phone and get your reservation!

– The Gourmet Review

01.29Wynn/Encore’s Botero Restaurant | S’Mores Doughnut Recipe

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

07.03Chocolate Smores | Donna Hay

Celebrity Chef Recipes | Celebrity Recipes | Donna Hay Recipes

Courtesy Donna Hay

Nothing conjures up summertime more than s’mores. Try bringing Donna Hay’s version of this American classic to your next  beach bonfire, even though these are scrumptious anytime of year.  Kid’s love to finish these treats off with roasted marshmallows.

SERVINGS:    20

INGREDIENTS

1 stick butter

1 ¼ cup brown sugar1 teaspoon vanilla extract

1 egg

1 ½ cup  plain (all-purpose) flour, sifted

½ teaspoon baking powder, sifted

1 1/2 cups dark chocolate chips

1 1/2 cups milk chocolate chips

⅓ cup  rolled oats

 20 pieces dark chocolate (Hershey’s is my traditional favorite)

20  medium size marshmallows

PREPARATION

Preheat oven to 355°F.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg and beat until well combined.

Add the flour and baking powder and beat until just combined.

Roll tablespoons of the mixture and place on baking trays lined with non-stick baking paper, leaving space between them to spread. Flatten slightly and bake for 10–12 minutes or until golden.

Cool on trays.

TO ASSEMBLE

Place the biscuits bottom-side up on a tray. Top half with a piece of chocolate and the other half with a marshmallow.

Bake until the chocolate and marshmallows are starting to melt. Sandwich the halves together and serve. Makes 20.

S’mores are a traditional campfire treat. You can melt the marshmallows on sticks and sandwich between ready-made biscuits (or graham crackers) with the chocolate. The heat from the marshmallows will melt the chocolate.

NOTE

Summertime is also the perfect time to check out Donna’s easy Ice Cream Cup recipe. Kid’s love helping make this delicious dessert. Or check out Donna’s fabulous website for more ideas.

– The Gourmet Review
  
©2020 thegourmetreview.com | Terms Of Use | Privacy Policy | Website Design By Orphmedia, LLC
The Gourmet Review is a gourmet food blog featuring celebrity chef recipes, secret restaurant recipes, family favorite recipes and easy gourmet recipes, quickly becoming the best recipe blog for gourmet eating. TheGourmetReview.com also features the best luxury travel experiences, taking you "inside the kitchen" and "behind the scenes" through VIP Access at some of the top luxury travel hotels, be it the Wynn Resort Las Vegas, the Four Seasons hotels and Four Seasons Resorts or Singita's Private Game reserve in South Africa. If you are interested in a Wolfgang Puck chef interview, popular cocktail recipes with a gourmet twist, or a healthy recipes blog, we look forward to sharing a culinary journey with you from around the world.