Whether making crème brûlée, roasting vegetables, or caramelizing fruit, professional chefs and bakers can benefit from a high-quality torch.
Bernzomatic, which continues to carry the torch ignited by its founder Otto Bernz in 1876, believes in quality craftsmanship. The manufacturer of handheld torches and accessories looks to inspire innovation in those who create, especially in the kitchen.
The company’s hand torches and fuel cylinders are precision engineered to be versatile, durable, and safe. Bernzomatic has been a top torch choice for leading chefs throughout the country, especially as the foodie movement continues to grow and expand in unexpected ways.
Bernzomatic is the torch brand of choice for pastry chef Thiago Silva, who has been honored with such accolades as Zagat’s “30 Under 30” of 2013, Dessert Professional Magazine’s “Top Ten Pastry Chefs in North America” of 2015, and People Magazine’s “14 Sexiest Chefs in America” in 2015.
With National S’more Day approaching on Saturday, August 10, these torches can come in handy in creating a range of s’more-themed products. The company partnered with veteran chef Cory Morris a few years ago to create inspired gourmet recipes featuring the classic combination of graham crackers, chocolate, and marshmallows.
The former winner of Food Network’s Chopped and Beat Bobby Flay put together a collection of recipes that are easy to recreate, for both professionals and amateurs alike. Among those are Bacon and S’mores Pancakes, Whiskey S’mores Lollipops, S’mores Tartines, and S’mores Paninis.
Chef Morris used the Bernzomatic WT2301C Campsite Torch to bring the recipes to life.
“I love traditional s’mores, but I wanted to challenge myself to create something catered to expanding palettes and simple enough for anyone to enjoy,” said Chef Morris. “I used a torch to take these to the next level – perfectly melting ingredients and adding a golden brown, bubbly finish.”
Below is the recipe for S’mores Tartine, courtesy of Chef Cory Morris:
S'mores Tartine (10 servings)
Ingredients
- 5 graham crackers crumbled into large pieces
- 10 pieces of brioche sliced 1/4 inch thick
- 1 bag mini marshmallows
- 3 high-quality chocolate bars roughly chopped
- 2 cups mini pretzels
- 2 Tbsp. sea salt
- 2 cups pecans, toasted and chopped
Cinnamon Butter topping
- 8 oz. unsalted butter
- 1 Tbsp. cinnamon
- 1⁄4 cup brown sugar
Directions
Mix together butter, cinnamon and brown sugar topping. Brush brioche on both sides with cinnamon butter. Toast the bread over medium heat until golden brown on both sides. While the bread is still warm, top it with an even distribution of chocolate pieces and mini marshmallows. Make sure to cover the entire surface of the bread. Toast the marshmallows and melt the chocolate using a torch. While the tartine is still warm, top it with pretzels, pecans and sea salt.
