Dish and Notti Bianche | Washington DC
Growing up in Brooklyn, New York, Heather Chittum was exposed
to a multitude of diverse cuisines which sparked a deeper interest
in food. During her four years working on Capitol Hill, Chittum
developed a particular interest in fighting poverty and hunger,
which led her to Share our Strength, a non-profit dedicated to ending
hunger. SOS introduced Chittum to some of the most influential chefs
in the United States, and inspired her to revisit her longtime passion
for cooking and translate it into a career. As Pastry Chef of Dish
and Notti Bianche, Chittum builds desserts that play with
sweet and savory seasonal ingredients from local farmers. In dishes
like her Big City ‘Smores, the architectural sensibility learned
from mentor Michel Richard at Citronelle, and simple, homey appeal
of Lisa Scruggs at Equinox, come together in a playful
recreation of the American campfire snack. A shot glass of milk
is presented next to a sophisticated tower of bittersweet chocolate
and fluff mousse, marshmallow, and buttery tart shell.
Big City S'mores
Pastry Chef Heather Chittum of Dish and Notti Bianche
– Washington, D.C.
Adapted by StarChefs.com
Yield: 4 Servings
Valrhona Chocolate Mousse:
- 260 grams Valrhona bittersweet chocolate
- 50 grams unsalted butter
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 6 eggs, separated
- 2 Tablespoons sugar
Valrhona Chocolate Boxes:
- 11/2 pounds Valrhona semisweet chocolate.
- 1 cup heavy cream
- ½ cup whole milk
- 340 grams Valrhona bittersweet chocolate, finely chopped
- 31/2 cups pastry flour
- 11/2 cups whole wheat pastry flour
- 2 teaspoons salt
- 1 teaspoon cinnamon powder
- 1 pound unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 88 milliliters dark corn syrup
- 150 grams sugar
- 100 grams egg whites
- 2 vanilla beans, split and scraped
- 1 teaspoon light corn syrup
- ½ teaspoon cream of tartar
- 1 sheet gelatin
- 4 shot glasses chilled milk
For the Valrhona Chocolate Mousse:
Melt the chocolate, butter and vanilla over a double boiler until
smooth. Meanwhile, whip the heavy cream to almost stiff peaks and
refrigerate. Begin whipping the egg whites, adding 1 teaspoon of
sugar at a time. When the chocolate has melted, whisk in the egg
yolks. Lighten the chocolate with one third of the whipped cream,
then gently fold in the meringue in two additions. Fold in the remaining
whipped cream and refrigerate.
For the Valrhona Chocolate Boxes:
Temper the chocolate and pour into small acrylic boxes. Invert the
boxes and tap out any excess chocolate, then allow them to drain
further until chocolate begins to set. Trim the edges with a small
pairing knife. Place the chocolate boxes in the freezer to chill
for about 10 minutes then remove them from the mold and fill with
For the Ganache:
Bring the cream and milk to a boil and pour over the chocolate.
Let stand for 2 minutes then gently whisk until smooth.
For the Tart Shells:
Preheat oven to 325ºF. Sift together the pastry flour, wheat
flour, salt and cinnamon. Cream the butter and sugars together,
then add the dark corn syrup. Mix well. Scrape the sides of the
bowl and add dry ingredients, one third at a time. Chill the dough,
then roll it out on a lightly floured surface to 1/16 of an inch.
Dock the dough, the cut to an fit desired tart mold. Blind bake
the shells for 15 minutes, or until golden brown. Allow to cool
then fill with ganache. Allow ganache to set.
For the Fluff:
Whisk the sugar, egg whites, vanilla, corn syrup and cream of tartar
in a standing mixer, then place the mixing bowl over a pot of simmering
water and cook, whisking constantly. Meanwhile, bloom the gelatin
in ice water and microwave. Once the sugar mixture is thick, add
the gelatin. Return the mixing bowl to the standing mixer and whip
on high speed until cool. Pipe the fluff onto the ganache tart and
brulee with a small torch.
To Assemble and Serve:
Place the chocolate box on a plate and top with the ganache tart.
Serve with a shot glass of milk.