S’mores Eclairs
Graham cracker, chocolate, and marshmallow - a classic flavor combination and one that deserves to be highlighted in more than just the campfire s’more. These eclairs bring together all those s’mores flavors in a new form and a colder temperature. Graham flavored choux dough is filled with chocolate pastry cream and topped with marshmallow icing, chocolate, and more graham crackers. What’s not to love?
Make the Chocolate Pastry Cream Filling
You want to make sure to start making your chocolate pastry cream filling ahead of when you want to serve your eclairs because it does take some time to cool. Follow these steps to prepare your pastry cream:
Start by combining milk, butter, sugar, and vanilla extract in a small saucepan and warm on medium-low heat.
While the milk mixture is warming, whisk together egg yolks and cornstarch in a medium bowl until smooth. (Curious what the cornstarch does in this recipe? Check out my baking science article on cornstarch here.)
When the milk comes to a simmer, slowly pour about 1/3 of the milk mixture into the egg mixture while constantly whisking. Strain into another bowl to remove lumps of egg.
Place the remaining milk mixture back onto the stove and bring it back to a simmer on medium heat. Slowly pour the strained egg mixture into the simmering milk, whisking constantly.
Continue to whisk until the cream starts to thicken, and then remove from heat and continue whisking until the cream has reached the desired thickness.
Place the thickened mixture back on medium heat and whisk for 1 minute.
Remove from the heat and stir in finely chopped chocolate until melted and fully incorporated.
Transfer the pastry cream to a bowl and cover it to the touch with plastic wrap. Refrigerate until chilled (about 3 hours), up to 2 days.
Make the Graham Choux Dough
To make the dough for your eclairs (called choux dough or pâte à choux) follow these steps:
Combine butter, water, milk, sugar, and salt to a medium saucepan. Heat on medium-high, stirring often, until the butter melts and the mixture comes to a simmer.
Reduce the heat to low and add the flour in all at once. Stir until the dough comes together in a ball and pulls away from the sides of the pan. Using a rubber spatula, stir and push the dough against the pan for about 1 minute to slightly cook the flour. The dough will become slightly more golden in color as you do this.
Transfer the dough to the bowl of a stand mixer (or a large bowl if using a handheld mixer). Turn the mixer on low speed and mix the dough to allow steam to escape.
Once there is no noticeable steam coming out of the mixer, slowly add beaten eggs while continuing to mix. When there is about 1/4 of the eggs left, start paying attention to the texture of the dough. Slowly add more egg until the mixture comes together into a smooth pipeable dough that falls off of the mixer paddle in a V shape like in the image below. You may not need all of the egg.
Pipe and Bake the Eclair Shells
Transfer the choux dough to a piping bag fitted with a large round tip. Line a baking sheet with parchment paper or a silicone baking mat and brush with a small amount of water. Pipe the dough into 2-3 inch long cylinders at least 2 inches apart. Wet your finger and smooth out any peaks.
Bake the shells at 400°F for 20 minutes or until they are golden brown. Allow the shells to cool completely before filling.
Fill the Eclairs
Cut two small openings into the bottom of each eclair shell using a knife or piping tip. Transfer the chilled chocolate pastry cream to a piping bag fitted with a small round tip. Pipe the pastry cream into the eclair shells using the pre-cut holes. Turn the eclairs back over onto parchment paper.
Add the Toppings and Enjoy!
Make the marshmallow icing by melting butter in a small saucepan over medium heat. Add marshmallows and continue to heat until fully melted, stirring often. Transfer to a medium bowl and add sifted powdered sugar, vanilla extract, and 1 tablespoon of milk. Whisk until fully combined and smooth. If the icing seems too thick, add another tablespoon of milk.
Pour the marshmallow icing over the tops of the eclairs so they are fully coated. Drizzle with melted chocolate and sprinkle with graham cracker crumbs before the icing sets.
Transfer to the refrigerator to allow the icing to set. Or eat them right away...just make sure you have a napkin handy since they will be messy!
Store filled eclairs in an airtight container in the refrigerator for up to 3 days. It is best to top the eclairs the day of serving or else the graham cracker crumbs will go stale. Completely cooled unfilled shells can be kept in an airtight container at room temperature for about 1-2 days.
S'mores Eclairs
Ingredients
- 1 cup whole milk
- 2 tbsp unsalted butter, cubed
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 3 egg yolks
- 2 tbsp cornstarch
- 2 oz baking chocolate, finely chopped
- 1/2 cup all purpose flour
- 2 tbsp graham cracker crumbs
- 1/4 cup unsalted butter, cubed
- 1/4 cup whole milk
- 1/4 cup water
- 1/2 tsp granulated sugar
- pinch salt
- 2 eggs, beaten
- 2 tbsp unsalted butter
- 1 cup marshmallows
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Melted chocolate
- Graham cracker crumbs
Instructions
- Stir together the milk, butter, sugar, and vanilla in a small saucepan and warm on low heat.
- While the milk mixture is warming, whisk together the egg yolks and cornstarch in a medium bowl until smooth.
- When the milk comes to a simmer, slowly pour about 1/3 of the milk mixture into the egg mixture while constantly whisking. Strain into another bowl to remove lumps or bits of curdled egg.
- Place the remaining milk mixture back onto the stove and bring back to a simmer on medium heat. Slowly pour the strained egg mixture into the simmering milk, whisking constantly.
- Continue to whisk until the cream starts to thicken, and then remove from heat and continue whisking until the cream has reached the desired thickness.
- Place the thickened mixture back on medium heat and whisk for 1 minute. Remove from the heat and stir in the chopped chocolate until melted and fully incorporated.
- Transfer to a bowl and cover to the touch with plastic wrap. This will prevent a film from forming on the surface as it cools. Refrigerate until chilled (about 3 hours), up to 2 days.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Add the butter, water, milk, sugar, and salt to a medium saucepan. Heat on medium-high, stirring often, until the butter melts and the mixture comes to a simmer.
- Reduce the heat to low and add the flour in all at once. Stir until the dough comes together in a ball and pulls away from the sides of the pan. Using a rubber spatula, stir and push the dough against the pan for about 1 minute to slightly cook the flour. The dough will become slightly more golden in color as you do this.
- Transfer the dough to the bowl of a stand mixer (or a large bowl if using a handheld mixer). Turn the mixer on low speed and mix the dough to allow steam to escape.
- Once there is no noticeable steam coming out of the mixer, slowly add the eggs while continuing to mix. When there is about 1/4 of the eggs left, start paying attention to the texture of the dough. Slowly add more egg until the mixture comes together into a smooth pipeable dough that falls off of the mixer paddle in a v shape. You may not need all of the egg.
- Transfer the dough to a piping bag fitted with a large round tip. Brush the prepared pans with a small amount of water. Pipe the dough into 2-3 inch long cylinders at least 2 inches apart. Wet your finger and smooth out any peaks.
- Bake at 400°F for 20 minutes or until the eclair shells are golden brown. Allow the shells to cool completely before filling.
- Fill the Eclairs: Make two small holes in the bottom of each eclair shell using a knife or piping tip. Transfer the chilled chocolate pastry cream to a piping bag fitted with a small round tip. Pipe the pastry cream into the eclair shells using the pre-cut holes and turn them back over onto parchment paper.
- Make the marshmallow icing: Melt the butter in a small saucepan over medium heat. Add the marshmallows and continue to heat until fully melted, stirring often. Transfer to a medium bowl. Add the sifted powdered sugar, vanilla extract, and 1 tablespoon of milk and whisk until fully combined and smooth. If the icing seems too thick, add another tablespoon of milk.
- Top the Eclairs: Pour the marshmallow icing over the tops of the eclairs so they are completely covered. Drizzle with melted chocolate. Immediately sprinkle on the graham cracker crumbs while the icing is still wet. Transfer to the refrigerator to allow the icing to set. Or eat them right away...just make sure you have a napkin handy!
Notes
Storage and Make-Ahead Instructions: Store filled eclairs in an airtight container in the refrigerator for up to 3 days. It is best to top the eclairs the day of serving or else the graham cracker crumbs will go stale. Completely cooled unfilled shells can be kept in an airtight container at room temperature for about 1-2 days.
