Dessert Sampler Board

Directions

For the Raspberry Tartlette Cookie Butter Sandwiches

1. Spread the cookie butter in between each tartlette cookie
2. Sandwich two together and serve

For the Maple Granule S'more

1. Assemble the s'more by layering the chocolate on the bottom of the graham cracker, followed by a marshmallow
2. Top the marshmallow with maple granules and torch or broil in the oven
3. Top with another graham cracker and serve

For the Lady Finger Eclairs

1. In a large heatproof bowl, whisk the egg yolks and cornstarch together. Set aside at room temperature
2. Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar dissolves, then bring to a gentle simmer. Remove from heat
3. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire duration. Pour the mixture back into the saucepan through a sieve to strain out any egg yolk solids that may have formed during tempering
4. Return the sauce pan to medium heat and whisk constantly for 1-2 minutes or until the mixture has thickened into a custard-like consistency (or reaches 185-190 degrees F)
5. Remove from heat and whisk in the butter, vanilla extract, vanilla beans, and a pinch of salt. Refrigerate for at least 3 hours and up to 24 hours
6. To make the chocolate ganache, place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to simmer gently
7. Pour the chocolate into the simmering cream and let it sit for 2-3 minutes until softened. Slowly stir until the chocolate has melted and entirely combined with the cream. Cool for 15 minutes
8. Pipe the pastry cream on a lady finger, top with a few raspberries and a drizzle of the chocolate ganache. Serve open face or top with a second lady finger