Often thought of as Mexican Independence Day, today’s Cinco de Mayo commemoration is actually a celebration of the unlikely victory of the Mexican Army over the French, at the Battle of Puebla in 1862. More recognized in the United States than in Mexico, this holiday celebrates the Mexican-American heritage.
Auguste Escoffier School of Culinary Arts is proud to join in this celebration with a culinary twist on a traditional Mexican dish….tacos. Escoffier Chef Instructor Rachel Wilson created these clever dessert tacos….but you can customize them! Think of dessert tacos as a creative way of expanding the celebration of Mexican cuisine.
S’more Dessert Tacos
Escoffier Orientation & Tutoring Manager-Chef Rachel Wilson
Dessert Taco Tuile Cookies
- 40 grams confectioner’s sugar
- 30 grams salted butter room temperature
- 30 grams egg whites room temperature
- 35 grams all purpose flour sifted
- 1/4 teaspoon ground cinnamon
- 30 grams graham cracker crushed
- 24 grams mini marshmallows
- Sauce(s) of choice
- Topping(s) of choice
Taco Shell Tuile Cookie
- In a small mixing bowl, cream butter and sugar with a hand mixer.
- Mix in egg white until completely mixed in.
- Add cinnamon, mix well.
- Pour flour into a sifter over mixing bowl, and add to butter mixture. Combine.
- Refrigerate for at least 1 hour. Can be held in the refrigerator for up to 5 days.
- Preheat the oven to 350 degrees.
- If using a stencil, place stencil onto silpat or parchment paper, spread batter over stencil with offset spatula to make 4-6 cookies, then peel away stencil.
- If free-handing, spoon about 1/2 teaspoon of batter per cookie, onto silpat or parchment paper and use the back of the spoon to spread into a 2 1/2″ circle, ensuring it’s not more than 1/16″ thick. Make 4-6 cookies at a time.
- Sprinkle with crushed graham cracker crumbs
- Bake 7-9 minutes, or until light to medium golden brown. Thickness will affect your total bake time.
- Remove from oven and quickly remove from pan and press down into taco shape in between two wells of upside down individual baking pan (mini muffin pan, brownie bite pan, etc). If they start to harden before they are shaped, pop them back in the oven for about 30 seconds, then quickly shape.
- With a potholder, remove silpat from baking pan to counter, to cool. Once cool (a minute or two) begin the process again, then place the entire silpat back on to the hot sheet pan and bake immediately.
Assemble S’more Dessert Taco
- Toast marshmallows in the oven, if desired. They can be toasted with a kitchen torch after placed in the cookie taco shell.
- Pipe a small amount of sauce of choice on the bottom inside of the taco shell. Handle cookies gently! They can be delicate.
- Place 4 prepared mini marshmallows on top of sauce. Toast with kitchen torch if desired.
- Pipe more sauce(s) of choice, and sprinkle with topping(s) of choice.
- If not serving right away, hold at room temperature in an airtight container.
The thicker you spread the batter, the longer it will take to bake, and could make it harder to shape.
Cookies will harden within 5-10 seconds after being removed from pan and molded, so act quickly!
Placing the cookies in the wells of the Brownie Pan allowed me to keep them standing up as I was assembling.
Serving: 5g | Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 6mg | Fiber: 1g | Sugar: 3g | Vitamin A: 31IU | Calcium: 1mg | Iron: 1mg
Chef Rachel Wilson is an Escoffier graduate, turn Escoffier Instructor. She runs a food blog, The Sum of All Sweets alongside Escoffier Chef Instructor, Ryan Hodros. Wilson creates delicious desserts and uses her Escoffier training to develop one-of-a-kind recipes that combine traditional pastry-making techniques with modern flavors. Without formal training, Wilson may not have explored the world of baking as thoroughly on her own.