Dale, jokingly, said he won an arm wrestling with his colleague, Lauryn Markle, for the right to use Thin Mints.
Together, the duo created four elegant desserts using four different types of Girl scout cookies. For each Girl Scout-inspired dessert sold at its four restaurants, Crafted Concepts donates $ 1 to local Girl Scout troops.
“Since Scout girls in the pandemic are not always able to make their traditional sales, we thought it would be a new and fun way for customers to find Girl Scout cookies,” said Dale.
Bistro Vendôme Thin Mint Mousse Torte
Makes a 9 “pie
Chocolate pie
Ingredients
Non-stick vegetable oil spray
24 scout thin mint cookies
1/4 ounce (1 packet) gelatin powder
2 cups sour cream
1/2 bag (6 ounces) of bittersweet chocolate drops
2 cups warm vanilla sauce (recipe below)
Special equipment
A 9 “diameter spring shape pan
Instructions
1. Preheat the oven to 350 ° F. Mount the sides and bottom of the pan; lightly cover the bottom with nonstick spray.
2. Place the cookies in a food processor. Grind them continuously until they form a fine crumb. Press the crumbs evenly into the bottom of the pan. Bake the crust at 350 ° F for 8 minutes. Remove from the oven and leave cool.
3. In a microwave-safe bowl: sprinkle the gelatin in 1/4 cup of water, stirring to incorporate Left aside.
4. Beat the cream until soft peaks form. Cover and keep refrigerated.
5. In another microwave-safe bowl, heat the chocolate in the microwave for 30 seconds at high setting. Remove the bowl and stir the chocolate. Repeat in 30-second increments, stopping and stirring until melted. Beat approximately one third of the hot vanilla sauce with the chocolate. Beat the chocolate mixture in the remaining vanilla sauce.
6. Melt the gelatin in the microwave, 20-30 seconds in high definition. Beat the melted gelatin into the chocolate mixture. Allow to cool in an ice bath until the mixture begins to thicken.
7. Using a rubber spatula, gently fold a third of the chocolate mixture into the reserved whipped cream. Add the remaining chocolate mixture until well combined.
8. Pour immediately into the pan, over the cooled crust. Cover and keep refrigerated until hard, about 4 hours or preferably overnight.
Hot vanilla sauce
Makes 2 cups
Ingredients
1/2 cup + 2 tablespoons of whole milk
1/2 cup + 2 tablespoons sour cream
1/4 teaspoon kosher salt
6 eggs, yolks separated from whites
1/4 cup + 2 granulated tablespoons sugar
1 tablespoon of vanilla extract
Instructions
1. Mix the milk and cream with the salt in an anti-reactive pan and bring to a boil.
2. In the meantime, mix the egg yolks with the sugar using a whisk. Reserve the egg whites for another purpose.
3. Season the egg yolks by gradually adding a third of the hot milk, stirring constantly. Return the seasoned egg mixture to the remaining hot milk in the pan and continue cooking, stirring constantly, with a rubber spatula, until the mixture thickens enough to coat it, 1-2 minutes.
4. Strain the sauce in a medium bowl. Add the vanilla extract.
5. Proceed with the mousse instructions in the chocolate pie recipe using the hot sauce.
Ganache nail polish
Ingredients
12 ounces (1 bag) of bittersweet chocolate drops
1 cup sour cream
1/2 cup whole milk
1 1/2 tablespoons light corn syrup
Instructions
1. Place the chocolate in a medium refractory 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 the chocolate. Let stand for 1 minute.
4. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working on the sides. Be careful not to add too much air to the ganache.
5. Stir until all the chocolate has melted, about 2 minutes. Set aside and let cool at room temperature before glazing the chocolate pie.
6. Slide a metal spatula inside the pan to release it. Remove the outer ring and transfer the pie to a cooling grid inside a baking sheet or bordered baking sheet.
7. Pour the ganache icing over the pie, evenly covering the top so that it drips down the sides.
Stoic and genuine coconut Panna Cotta
By Lauryn Markle
Makes 2 servings
Chocolate ganache
Ingredients
1/4 cup or 2 ounces of 70% dark chocolate
3/4 cup sour cream
Instructions
1. Chop the chocolate into small pieces and place it in a small bowl.
2. In a heat-resistant cup, blanch the cream in the microwave for 20-30 seconds at high power.
3. Pour the cream over the chocolate and mix with a rubber spatula.
4. If you have a few pieces of chocolate left, place the bowl in the microwave for 10 seconds at high setting. Remove the bowl, stir and microwave the chocolate again until all the pieces are melted.
5. Place the desired amount of ganache in the bottom of 2 dinner bowls, making sure it is homogeneous. Left it aside.
Coconut Panna Cotta
Ingredients
1/4 ounce (1 packet) of powdered gelatin
1 can of coconut cream (as Coco López)
1/2 cup sour cream
1/4 cup sprinkles sugar
1/4 teaspoon of kosher salt
1 teaspoon vanilla extract
Instructions
1. Sprinkle the gelatin in 1/4 cup of water, stirring to incorporate.
2. Combine the coconut cream, sour cream, sugar, salt and vanilla extract in a small saucepan. Bring the mixture to a boil over medium heat.
3. In a microwave-safe bowl, heat the gelatine at 20-second intervals until it becomes liquid. Add the liquid gelatin to the hot coconut mixture and mix well.
4. Allow the mixture to cool slightly on the counter for a few minutes before pouring into the ganache so that it does not melt.
5. Divide the panna cotta between the reserved bowls with ganache. Cover and keep refrigerated until hard.
Shortbread cookie topper
Ingredients
2 Samoa Girl Scout cookies
1/2 cup of multipurpose flour + more to the surface
1 cold stick without salt butter
4 tablespoons light Brown sugar
Instructions
1. Preheat the oven to 325˚F.
2. Place the cookies and 1/2 cup of flour in a food processor and spray until there are no large pieces of cookie. Reserve in a small bowl. Alternatively, chop the cookies with a sharp kitchen knife.
3. Using an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.
4. Using a rubber spatula or wooden spoon, incorporate the biscuit and flour mixture until all the flour is incorporated. Be careful not to mix the cookie dough too much!
5. Put the dough in plastic wrap or plastic bag that can be closed again; refrigerate for 15 minutes.
6. When the dough is firm enough to roll out, sprinkle the work surface with flour.
7. Using a rolling pin, spread the dough ¼ inch thick and cut the cookies using the desired cookie cutter. The dough can be rolled again up to 2 times.
8. Place the cookie cutters on a parchment baking sheet and bake until golden brown, 5-6 minutes.
Build your dessert:
When your panna cottas de coco are ready, take them out of the fridge, cover them with Samoas cookies and have fun!