WEEKDAYS 1e|12c|p

Carla Hall's S'more Cream Puffs

smores cream puffs carla hall
Your favorite dessert reinvented!
skill level
Moderate
time
60-120min
servings
12
cost
$
Contributed by :
Leave it to Carla to find a new way to enjoy the classic s'more. It might even be better than the delicious original.
share
ingredients
  • For the Cream Puffs:
  • 1 cup Unsalted Butter
  • 2 cups Water
  • 1 Pinch Salt
  • 2 cups Unbleached Flour
  • 7 Eggs
  • Cooking spray
  • For the Cream Filling:
  • 2 cups Whole Milk
  • 5 Large Egg Yolks
  • 1 cup Sugar
  • 1/4 cup Cornstarch
  • 1 teaspoon Vanilla Extract
  • To Dip in Chocolate:
  • 1/2 cup Unsalted Buttet at Room temperature (cut into tablespoon-sized pieces)
  • 8 ounce Semisweet chocolate chips
  • To Top:
  • Crushed graham crackers
  • Mini Marshmallows
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Cooking Spray
    For the Cream Puffs: Preheat oven to 400F, and line sheet pans with parchment. Lightly coat with cooking spray.
  • 2
    1 cup Unsalted Butter
    2 cups Water
    1 Pinch Salt
    2 cups Unbleached Flour
    In a medium pot, bring water, butter, and salt and a boil. Add all flour at once, turning heat down to medium-low and begin to beat until mixture pulls away from sides and forms a ball.
  • 3
    7 Eggs
    Transfer to the bowl of a stand mixer and beat at medium speed until cooled slightly. Turn speed up to high and add the eggs, one at a time, until full incorporated. Do not add the next egg until current egg is full incorporated.
  • 4
      
    When dough comes together, around 10 minutes, transfer to piping bag. Pipe 3" rounds onto the parchment lined sheet pan, leaving space between each.
  • 5
       
    Bake for about 40 minutes, until outside is golden brown and the inside of the puffs sound hollow. Cool completely before filling.
  • 6
    2 cups Whole Milk
    5 Large Egg Yolks
    1 cup Sugar
    1/4 cup Cornstarch
    1 teaspoon Vanilla Extract
    For the Cream Filling: In a medium saucepan, whisk together milk, egg yolks, sugar and cornstarch. Place over a low heat whisking gently just until the mixture bubbles, about 15 minutes. Immediately remove from the heat. Strain through a fine mesh sieve into a large bowl. Stir in vanilla extract. Press plastic wrap directly on the top of the cream and place in fridge to cool completely, approximately 2 hours.
  • 7
       
    To fill the puffs, transfer the pastry cream to a piping bag, with a medium tip. Use the tip to break a small hole in the puff, and fill.
  • 8
    1/2 cup Unsalted Buttet at Room temperature (cut into tablespoon-sized pieces)
    8 ounce Semisweet chocolate chips
    To Dip in Chocolate: Heat chocolate in a double boiler. Add the room temperature butter, a piece at a time, melting into the butter. Dip puffs into mixture. 
  • 9
    Crushed graham crackers
    Mini Marshmallows
    To Top: Top with crushed graham crackers and mini marshmallows. Allow to dry on a parchment lined sheet pan.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes