INGREDIENTS

12 Mission® 8" Heat Pressed Flour Tortillas (10410)  
6 Large Eggs  
2 cups  Graham Crackers Crumbs 
 Vegetable Oil for frying 
2/3 cup  Sugar  
2 1/4 cups  Milk  
1/4 cup  Flour  
1/4 cup  Cornstarch  
1 Small Vanilla Bean , split 
3 oz. Bittersweet Chocolate , grated 
2 Tbsp. Kahlua® Coffee Liqueur  
1 cup  Marshmallow Fluff  
1 bottle Chocolate Syrup  
1 package Fudge Covered Graham Cracker  

DIRECTIONS

1.) FOR TORTILLA BALLS: Note that 16 tortilla balls are needed, but it is best to make extra, as not all will puff successfully. Using old tortillas, preferably, cut into 2 1/2” circles using a biscuit cutter.

2.) Beat 2 of the eggs and roll the edges of the cut tortillas in the eggs. Set aside the remaining eggs. Using a fork, crimp the edges of the tortillas to help seal and increase the success of making them puff. Set aside for 5 to 10 minutes until slightly dried.

3.) Dip the tortillas in the beaten egg, then coat with graham cracker crumbs. Fry in 325 degree F oil, gently spooning some of the oil over the top of each tortilla. When the tortillas start to puff, turn them over. Continue to cook until golden brown. Remove from the oil and drain on paper towels to dry. Later, place in a 325 degree F oven for 3 to 5 minutes to make sure they are crisp.

4.) FOR PASTRY CREAM: Whisk the yolks from the remaining 4 eggs, sugar and 1/4 cup of the milk together. Add the flour and cornstarch and continue whisking until smooth.

5.) In a small saucepan, bring the remaining milk and the vanilla bean to a boil. Temper the egg mixture by slowly whisking in about 1/3 of the hot milk and then whisk the egg mixture into the remaining hot milk. Continue to cook over med-high heat until it starts to boil and thicken, then reduce heat and cook for 3 minutes more. Add the chocolate and coffee liqueur and stir until incorporated.

6.) Strain through a fine sieve and store in a container, placing plastic wrap directly over the surface of the pastry cream to prevent a skin from forming. Do not refrigerate until it has cooled to room temperature.

7.) TO ASSEMBLE: Using a pastry bag with a small tip, poke a hole in the bottom of a tortilla ball and fill with the pastry cream.

8.) Place about 2 teaspoons of marshmallow fluff per ball onto a plate, place the filled ball on top of the fluff. Garnish the ball with more of the fluff. Garnish the plate with chocolate syrup and broken pieces of the fudge covered graham crackers.

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