S’mores Cream Puffs

S'mores Cream Puffs

S'mores Cream Puffs

If anyone actually watches the videos that I attach with my recipes, you may be wondering “why does she keep saying eclairs?”

Well because I originally set out to make them into eclairs not cream puffs!

Now the only thing that makes an eclair different from a cream puff (as far as the pate a choux recipe is concerned) is the shape.

So when I did my test batch of S’mores Eclairs I realized that a cream puff will hold way more marshmallow than a slender eclair tube will!

As you can see the S’mores Cream Puff quickly replaced the eclair when it comes to stuffing with marshmallow!

Did I mention homemade marshmallow?

This pate a choux recipe is made with an addition of crushed graham cracker crumbs and of course chocolate (ganache)  is drizzled all over these little gems.

One cool thing about these is that they require NO REFRIGERATION! Woohoo!

So if you want to serve these up at the last summer shindig have no fear about custard or whipped cream fillings like those traditional Eclairs and Cream Puffs.

The marshmallow will be fine for a couple of days and the ganache will be too! However I guarantee they won’t last that long!

S'mores Cream Puffs
 
Prep time
Cook time
Total time
 
This is one recipe whereI do use a convection oven preheated at a temperature of 390°F for the entire bake time of 20 - 25 minutes
If you do not have a convection oven, set a standard conventional oven to 450°F and once you place the pate a choux in the oven turn it down to 400°F for the baking time of about 20 -30 minutes
Due to the high heat necessary to bake these- I also prefer to always usea silicone baking mat to avoid singing the parchment paper, however it is not imperative. Just a preference of mine.
Bread flour is the best option for making pate choux as it has the highest ability to absorb the liquid in the recipe which is a key to success in pate a choux making. If you do not have bread flour all purpose may be used, but you may need to add another tablespoon or 2
Serves: 12
Ingredients
  • Bread Flour ¼ cup + 2 Tablespoons (48g)
  • Graham Crackers crushed 2 Tablespoons (13g)
  • Salt pinch
  • Unsalted Butter 4 Tablespoons 56g)
  • Eggs large 2 (100g)
  • Water ½ cup (120ml)
Instructions
  1. In a heavy bottom sauce pot combine the water with the butter and salt
  2. Bring to a boil
  3. One it boils add the graham cracker flour and the bread flour and stir with a whisk to smooth
  4. It will form into a ball in the pat, continue stirring for about 1 minute
  5. Remove from heat and allow it to cool slightly, stir it to release some of that heat.
  6. Add the eggs one at a time and stir vigorously. The dough mass will look like it has separated and is gooey, but continue stirring and
  7. it will come back to a smooth dough and then repeat with the other egg.
  8. Transfer the choux paste to a pastry bag (I use a the coupler inserted with no tip from the Gretchen's Bakery Cake Kit here
  9. Pipe the dough to about 1½" diameter rounds spaced at least 1" apart onto a silicone or parchment lined sheet pan
  10. Bake in a preheated oven (see notes above) for approximately 25 minutes
  11. Cool while you prepare the marshmallow recipe that follows
Notes
S'mores Cream Puffs can be left at room temperature for 2-3 days
FOR THE MARSHMALLOW
S'mores Cream Puffs~MARSHMALLOW
 
*VEGANS: SADLY I HAVE NOT HAD SUCCESS WITH THIS MARSHMALLOW RECIPE WITH AGAR
Ingredients
  • Water ¼ cup (60ml)
  • Powdered Gelatin 1½ teaspoons
  • Granulated Sugar ¼ cup (50g)
  • Corn Syrup ¼ cup (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. In a small sauce pot sprinkle the gelatin over the water and let it stand for about 5 minutes to bloom, it will look slushy as the gelatin absorbs the water
  2. Add the sugar and heat it over a low heat to melt the gelatin and dissolve the sugar DO NOT BOIL
  3. Add the corn syrup and vanilla extract and whip the entire mixture on high speed with a balloon whip attachment until it is white, fluffy about 5 X in volume and starts to look like marshmallow fluff
  4. Be careful not to whip it too long or the colder it gets the gelatin starts to set and will be nearly impossible to pipe out of the pastry bag!
 

You may also like

10 Comments

  1. Hello: I wanted to make your recipe for Italian butter spritz cookies. For the soft almond paste I have a tube of Odense. Is that what I should use? Should I use canned almond paste? Do you have success with a certain brand?

    Also, I wanted to make sure if the bread flour was correct. I don’t usually see bread flour in cookie recipes. Is that right?

    Your help is appreciated!

    1. Yes I have tried Odense and it is good. Yes I have had better success with bread flour but those who do not have it -have used AP –

  2. Gretchen, Want to make these for my brothers birthday coming up. Couple of questions. Would it be unsafe to use a long candle lighter to toast the tops? You know like the ones you light the grill and fireplace with? Also what do you use for your heavy bottom pan? Finally, I have made your ganache and also your chocolate glaze. I have the glaze left over currently. Could I use that on these, even though the consistency is a bit thinner?

    1. I dont think it would be unsafe, but you may get that weird butane taste on them? Maybe not, but its worth a try. I use calphalon pans they have that extra thick layer on the bottom. Yes to the glaze

  3. Gretchen, I did it! I actually made cream puffs!! You are the best, girl!! Ok so I messed one thing up lol. I thought maybe I could set them under the broiler. I was afraid to go to hot so i used low. I dont know maybe high would have worked but instead of browning I got melting LOL. But I made Cream puffs!!! Whoot 🙂

  4. Hi, Gretchen. Could you use the marshmallow filling as a frosting for a cupcake? Or does it not set/or hold for a cupcake frosting? Years ago you posted a video for a s’more cupcake and you made the frosting similar to this. Thanks!

Leave a Reply to Lydia Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: