Chocolate Smores Doughnuts from Botero at The Wynn

via here

For all of you that are serious about seriously amazing dessert, check out this recipe! 

I'm dying to try this. We just got back from Las Vegas, where we spent some time while the kids were off track, and sometimes...occasionally... when we go, we are able to have a little date night. 

On one of these rare date nights, we were able to eat at The Wynn. 

Let me just tell you my friends, that food was so amazing! My mouth dreams of going back!

Although I have yet to eat at the Botero restaurant, I'm liking the looks of this recipe!

Chocolate Smores Doughnuts from Botero, at The Wynn*

Warm brioche doughnuts filled with homemade marshmallow, then rolled in a cinnamon graham cracker crust. Served with dark chocolate ganache and vanilla anglaise.
"This has become a Botero Classic: I have been threatened by guests if I even think about changing them." - Sara Steele, pastry chef at Botero

Brioche Doughnuts (yields 8 orders)

• 13 oz all-purpose flour
• ¼ cup sugar
• ¼ oz salt
• ¾ oz yeast (fresh)
• 1 tbsp water
• 4 ea. eggs
• ¼ butter (soft)

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, add butter in increments till fully incorporated. Scrape sides of bowl and continue mixing for 10 minutes. Divide dough into six and wrap tightly. Dough can be frozen and thawed out when needed.

Marshmallow

• 3 egg whites
• 1 ⅓ cup sugar
• 1 ½ cup corn syrup
• 1 vanilla bean
• 1 sheet gelatin, bloomed

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

• 3 packages honey graham crackers
• 1 lb. light brown sugar
• 1½ tbsp ground cinnamon

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

Anglaise (yields 15 orders)

• 2 cups cream
• 2 cups milk
• ¼ lbs sugar
• 27 ea. yolks
• 1 ea. vanilla beans

In a large sauce pot, bring cream, milk, sugar and vanilla beans to boil. Slowly add the warm mixture into egg yolks, return back to stove, cook until thick, making sure to not to cook eggs. Strain with ice bath ready.

Chocolate Ganache (yields 10 orders)

• 2 cups heavy cream
• 10 oz dark chocolate
• 1 tbsp corn syrup

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 is 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.
*Only available at dinner