Name: The Great Hambino
Yield: [object Object]
Ingredients: 375 g AP Flour; 150 g Brown Sugar; 6 g Baking Soda; 4 g Kosher Salt; 100 g Cold Butter; 100 g Honey; 80 g Milk; 9 g Vanilla Extract; For the Whipping; 110 g Egg Whites; 30 g Sugar; 300 g Sugar; 100 g Water; Dash Cream of Tartar (optional); For the Chocolate; 180 g Chocolate; 180 g Heavy Cream; pinch Salt (optional); 1 tbsp Espresso Powder (Optional)

The Great Hambino

Combine flour, sugar, and butter in a food processor and pulse until the butter is small and evenly dispersed. Add everything else and process until the dough comes together. If it seems too dry, you can always add a little more liquid and if too wet, add flour. Wrap and chill while you work on the other things.

Combine egg whites and sugar in stand mixer. You can optionally add a little cream of tartar to help with stability but it’s not required. Heat the water and sugar in a small pot until it reaches 115C/240F while the egg whites are whipping. Ideally you time them closely but better to have the egg whites whipped first. Once the egg whites are at soft peaks slowly stream in the syrup and keep whipping until desired stiffness. Let cool before transferring to piping bag.

Finely chop the chocolate as small as you can, you can use a grater if you don’t think you can chop it finely enough. Add to bowl with espresso powder and salt. Heat the cream until it comes to a simmer and pour it over the chocolate and mix until smooth. If for some reason yours breaks and looks separated and grainy just add it to a food processor with a little more chocolate and mix until smooth.

I realized the meringue didn’t really add much inside so I changed it to only adding chocolate inside and adding both on top. Brush with egg whites before folding and bake at 375F for 15-20 min just looking for the dough to look cooked but not burnt. Cheers!