S'mores Eclairs
These S'mores Eclairs are the perfect summer treat to make when you want to reinvent a classic campfire dessert. You can make a big batch right at home!
Ingredients
Pastry
- 1 cup water
- 1/2 cup 1 stick unsalted butter, cubed
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg whisked with a splash of water
Filling and Topping
- 1 16-ounce container marshmallow fluff
- 1/3 cup crushed graham crackers
- 1 cup mini marshmallows
Ganache
- 8- ounces dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium saucepan bring the water, butter, salt and sugar to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
- Pipe out the eclairs onto the prepared baking pans, to about 2 inch think logs. Make sure to leave about 2 inches of space apart. Brush the surface of each eclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the eclairs cool completely on the baking sheets before filling.
- Using a small sharp pairing knife, make 2 little incisions at the bottom of each eclair on either end, this will make them easier to fill. Transfer the marshmallow fluff to a piping bag with a small plain circle tip. Fill the eclairs with the fluff and return to the baking sheets.
- To make the ganache, heat the cream over medium heat until little bubbles form around the edge. Place the chocolate, butter and salt in a small bowl. Pour the hot cream over the top of the chocolate and let sit for about 5 minutes. Whisk until melted through and smooth.
- Dip the top of the eclairs into the ganache and return to the baking sheets. While the ganache is still wet, sprinkle the tops with crushed graham crackers and place three mini marshmallows on top of each. Torch the marshmallows with a kitchen blowtorch. Serve immediately or place in the fridge until ready to eat. They can be kept in the fridge for up to 2 days.