Dale jokingly said he won a wrestling match with his colleague Lauryn Markle for the right to use the Thin Mints.
Together, the duo created four elegant desserts with four different types Girl Scout cookies. For every Girl Scout cookie-inspired dessert sold in its four restaurants, Crafted Concepts donates $ 1 to local Girl Scout troops.
“Since Girls Scouts in the pandemic may not always be able to do their traditional sales, we thought it would be a fun, new way for customers to find Girl Scout cookies,” Dale said.
Bistro Vendôme Thin Mint Mousse Torte
Make a 9 “cake
Chocolate cake
Ingredients
Nonstick vegetable oil spray
24 Girl Scout Thin Mints Cookies
1/4 ounce (1 packet) gelatin in powder
2 cups heavy cream
1/2 bag (6 ounces) bitter sweet chocolate chips
2 cups hot vanilla sauce (recipe below)
Special equipment
A 9 “diameter springform pan pan
Instructions
1. Preheat the oven to 350 ° F. Assemble the sides and bottom of the pan; cover the bottom lightly with non-stick spray.
2. Place cookies in a food processor. Grind them continuously to a fine crumb. Press crumbs evenly into the bottom of the pan. Bake the crust at 350 ° F for 8 minutes. Remove from the oven and leave to cool.
3. In a microwave-safe bowl: Sprinkle gelatin in 1/4 cup water while stirring to combine. Set aside.
Whip cream until soft peaks form. Cover and keep refrigerated.
5. Heat chocolate in a microwave-free bowl for 30 seconds in a microwave oven. Remove bowl and stir in chocolate. Repeat for 30 seconds, stopping and stirring until melted. Beat about one-third of the hot vanilla sauce with chocolate. Beat the chocolate mixture in the remaining vanilla sauce.
Melt gelatin in microwave oven, 20-30 seconds on high solidification. Beat melted gelatin with chocolate mixture. Allow to cool in an ice bath until the mixture begins to thicken.
7. Gently fold a third of the chocolate mixture into whipped cream with a rubber spatula. Fold in the rest of the chocolate mixture until thoroughly incorporated.
8. Immediately pour it into the pan over the cooled crust. Cover and keep refrigerated until set, about 4 hours or preferably overnight.
Hot vanilla sauce
Make 2 cups
Ingredients
1/2 cup + 2 tablespoons whole milk
1/2 cup + 2 tablespoons heavy cream
1/4 teaspoon kosher salt
6 eggs, yellow separated from whites
1/4 cup + 2 tablespoons granulated sugar
1 tablespoon vanilla extract
Instructions
1. Mix milk and cream with salt in a non-reactive saucepan and bring to a boil.
Meanwhile, mix egg yolks with sugar with a whisk. Reserve egg whites for another purpose.
Temper the egg yolks by gradually adding one third of the hot milk and beating constantly. Put the hardened egg mixture back into the remaining hot milk in the saucepan and continue to stir constantly, using a rubber spatula, until the mixture thickens to cover it. 1-2 minutes.
4. Sift sauce into a medium mixing bowl. Stir in vanilla extract.
5. Follow the instructions on the mousses in the recipe of the chocolate tort with the hot sauce.
Ganache gloss
Ingredients
12 ounces (1 bag) bitter sweet chocolate chips
1 cup heavy cream
1/2 cup whole milk
1 1/2 tablespoons light corn syrup
Instructions
1. Place chocolate in a medium heat-resistant bowl.
2. Place the cream, milk and corn syrup in a saucepan and bring the mixture to a boil.
3. Pour the hot cream mixture over chocolate. Let it set for 1 minute.
Stir slowly in a circular motion with a rubber spatula, starting from the center of the bowl and working to the sides. Be careful not to add too much air to the ganache.
Stir until all the chocolate has melted, about 2 minutes. Set aside and allow to cool to room temperature before glazing the chocolate cake.
6. Slide a metal spatula around the inside of the pan to loosen it. Remove the outer circle and place the tort to a cooling rack in a drained baking sheet or frying pan.
7. Pour ganache glaze over the tortilla, cover the top evenly so that it runs over the sides.
Stoic and real coconut Panna Cotta
By Lauryn Markle
Make 2 servings
Chocolate ganache
Ingredients
1/4 cup or 70 grams of dark chocolate
3/4 cup heavy cream
Instructions
1. Chop chocolate into small pieces and place in a small mixing bowl.
Grate cream in a microwave oven in a heat-resistant beaker, 20-30 seconds on high solidification.
3. Pour cream on top of chocolate and mix with a rubber spatula.
4. If there are still a few pieces of chocolate left, place the bowl in a high-temperature microwave for ten seconds. Remove bowl, stir and microwave chocolate again until all pieces are melted.
5. Place the desired amount of ganache in the bottom of 2 meal bowls and make sure it is smooth. Set aside.
Klapper panna cotta
Ingredients
1/4 ounce (1 pack) powder gelatin
1 can cream coconut (like Coco López)
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Instructions
1. Sprinkle gelatin in 1/4 cup water while stirring to combine.
Mix cream of coconut, heavy cream, sugar, salt and vanilla extract in a small saucepan. Bring the mixture to a moderate to moderate heat.
Heat the gelatin in a microwave-safe bowl at 20-second intervals until it becomes liquid. Add the liquid gelatin to the hot coconut mixture and mix well.
Let the mixture cool on the counter for a few minutes before pouring it on the ganache so that it does not melt.
5. Divide panna cotta between reserved bowls with ganache. Cover and keep refrigerated to solidify.
Shortbread cookie topper
Ingredients
2 Girl Scout Samoas Cookies
1/2 cup flour for all purposes + more for surface
1 stick cold unsalted butter
4 tablespoons light brown sugar
Instructions
1. Preheat the oven to 325˚F.
2. Place cookies and 1/2 cup of flour in a food processor and pulverize until there are no large cake pieces left. Set aside in a small bowl. Alternatively, chop the cookies with a sharp kitchen knife.
Cream the butter and sugar together with a stand mixer or a hand mixer until light and fluffy.
4. Fold in the cake and flour mixture with a rubber spatula or wooden spoon until all the flour has been incorporated. Be careful not to mix the cookie dough too much!
5. Place the dough in a plastic wrap or a resealable plastic bag; refrigerate for 15 minutes.
6. If dough is firm enough to roll out, dust the surface with flour.
7. Roll out the dough with a rolling pin to a centimeter thick and cut out cookies with the desired cookie presser. The dough can be rolled up to 2 times.
8. Place the cookie slices on a sheet pan with parchment and bake until golden brown, 5-6 minutes.
Build your dessert:
Once your coconut panna cotta has been set, take it out of the fridge, fill up the Samoas cookies and enjoy!