For the ganache:
1 ¾ cups dark chocolate chips 60%
½ cup heavy cream
1 tsp vanilla
2 egg yolks
For the marshmallow fluff:
1 bag Campfire Marshmallows
1 tsp vanilla extract
½ tsp almond extract
For the Italian meringue:
½ cup egg whites
1 cup sugar
¼ cup water
For the ganache:
Bring the heavy cream to a boil and pour over the chocolate chips. Allow to sit for 20 seconds. Then whisk continuously until smooth and combined.
Once you have a nice shiny ganache, add in your egg yolks one at a time. Whisk in between each one so that it’s well combined.
At the end, add in your vanilla extract.
Try to use egg yolks at room temperature to facilitate the addition of the ingredients.
For the marshmallow fluff:
Melt the Campfire Marshmallows in the microwave in increments of 20 seconds at a time. DO NOT melt over a stove top as the result is very different. We want these to be nice and fluffy.
Once warm and puffy, remove them from the microwave, add in the vanilla and almond extracts, and combine together.
Pipe alternating rows of marshmallow and ganache on one half of your sheet of dough.
Brush the edges with egg wash or an egg white to seal in the filling.
Use a fork to score the edges of the pop tart.
Brush the top with egg wash or an egg white as well for a nice golden color.
Bake the pop tart at 350°F for 25 minutes until golden brown.
Allow to cool completely before adding the whipped topping.
For the Italian meringue:
Add your water to the sugar to make a syrup. The water should sit about half an inch above the sugar. Bring it to a boil and then reduce the heat to cook it to 121°C/249°F, about 8 minutes or so.
Check the temperature with a thermometer.
Pour your sugar syrup over your whipping egg whites on medium speed. Keep mixing until thick and shiny and the bowl is completely cool to the touch.
Pipe the meringue on the top of your pop tart and torch for a s’mores effect. This is SO good to pair with a nice espresso to counterbalance the sweetness or just enjoy as-is for a childhood vibe!
