WEEKDAYS 1e|12c|p

S'more Cream Puffs

Carla Hall
Servings: 12
1 to 2 hr

Leave it to Carla to find a new way to enjoy the classic s'more. It might even be better than the delicious original.

  • Ingredients
  • step-by-step directions
S'more Cream Puffs
Cream Puffs:
  • 1 cup Unsalted Butter
  • 2 cups Water
  • 1 Pinch Salt
  • 2 cups Unbleached Flour
  • 7 Eggs
  • Cooking spray
Cream Filling:
  • 2 cups Whole Milk
  • 5 Large Egg Yolks
  • 1 cup Sugar
  • 1/4 cup Cornstarch
  • 1 teaspoon Vanilla Extract
To Finish:
  • 1/2 cup Unsalted Buttet at Room temperature (cut into tablespoon-sized pieces)
  • 8 ounce Semisweet chocolate chips
  • Crushed graham crackers (to top)
  • Mini Marshmallows (to top)
  • For the Cream Puffs: Preheat oven to 400ºF. Line sheet pans with parchment and lightly coat with cooking spray.
  • In a medium pot, bring water, butter, and salt to a boil. Add all flour at once, turning heat down to medium-low. Begin to beat until mixture pulls away from sides and forms a ball.
  • 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 fully incorporated. Do not add the next egg until current egg is fully incorporated.
  • When dough comes together, around 10 minutes, transfer to piping bag. Pipe 3 inch rounds onto the parchment lined sheet pan, leaving space between each.
  • Bake for about 40 minutes, until outside is golden brown and the inside of the puffs sound hollow. Cool completely before filling.
  • 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.
  • 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.
  • To Finish: Heat chocolate in a double boiler. Add the room temperature butter, a piece at a time, melting into the chocolate. Dip puffs into mixture. 
  • Top with crushed graham crackers and mini marshmallows. Allow to dry on a parchment lined sheet pan.
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