These s'mores cream puffs mimic the flavors of your favorite campfire treat! Choux pastry is filled with marshmallow fluff, and topped with chocolate ganache and a sprinkling of graham cracker crumbs.
Want to know something weird? I don’t like s’mores. Want to know something weirder? I am obsessed with anything and everything s’mores flavored (like my Chocolate S’mores Cookies and S’mores Ice Cream or the Grilled S'Mores and Indoor S'mores found here on Food Fanatic). It makes relatively no sense, I’m aware. It’s kind of like how I hate everything orange flavored, but love oranges.
That was confusing. What’s not confusing is how ridiculously delicious and all-around awesome these S’mores Cream Puffs are.
It starts with choux pastry---that’s the stuff that’s used to make cream puffs like these, but it’s also used to make éclairs, gougères, beignets, and more. The choux pastry is piped full of ooey-gooey marshmallow fluff, dipped in rich chocolate ganache, then sprinkled with crushed graham cracker. It’s sweet, but not too sweet because I only added a couple tablespoons of sugar to the entire batch of choux pastry. Basically what I’m saying is…it’s perfect and you’re going to love it. How do I know? I send all of my blog baking concoctions to work with my boyfriend for his coworkers to eat, and these got some of the best reactions, yet. Many said it was the best thing I had ever made (and they’ve tried a lot)!
One thing I will say is you should plan on eating these shortly after you pipe the marshmallow fluff in, because it has a tendency to slowly ooze out after sitting for a half hour or more. Not that that make it taste any less delicious…it just makes things a bit messy.
If you don’t want to go the fluff route, I’ve also made these with real marshmallows. All you do is slice the cooled puffs in half, fill them with 4 or 5 marshmallow halves, and place them under a broiler until they get browned and melty. Then proceed with the ganache and graham crumbs as usual.
For the Choux Pastry:
For the Chocolate Ganache:
- 1 cup boiling water
- 6 tablespoons unsalted butter
- pinch of salt
- 2 tablespoons granulated sugar
- 3/4 cup all-purpose flour
- 3 large eggs
- 6 ounces bittersweet chocolate, chips or chopped bars
- pinch of salt
- 1 cup heavy cream
- graham cracker crumbs, about 1 teaspoon per cream puff
- marshmallow fluff, about 2 tablespoons per cream puff
For the choux pastry:
Preheat oven to 425°F. Line a large baking sheet with a silicone baking mat or parchment paper.
In a heavy bottom saucepan, combine the water, butter, salt, and sugar, and bring to a boil until the butter melts.
Remove from heat and pour in the flour all at once, and, with a wooden spoon or silicone spatula, stir vigorously until the flour in incorporated. Place back on medium heat and continue vigorously stirring (yes, this is a mini arm workout!) until the dough comes together as a ball, and a thin film starts to form on the bottom of the pan.
Remove from the heat and make a well in the center of the dough. Add in one egg and vigorously stir until it is completely combined. Repeat with the other three eggs.
Using a large cookie scoop (a 3 tablespoon-sized model), scoop the dough onto the prepared baking sheet, about an inch or two apart.
Bake for 15 minutes, until they begin to turn golden. Turn the oven down to 350°F and bake for 15 more minutes. Turn the oven off, crack the door, and allow them to rest in the oven for 10 minutes before removing to cool further.
For the chocolate ganache:
In a medium bowl, combine the chocolate and salt.
Either in the microwave, or on the stove, heat the cream to a simmer. Pour the warm cream over the chocolate. Allow it to sit for a minute, then stir until it is smooth and creamy.
Scoop the marshmallow fluff into a pastry bag fitted with a small or medium tip of any shape. Stab the tip into the side of the cream puff, and fill with fluff (really as much as you want).
Dip the topside of the filled puffs into the chocolate ganache and allow any excess to drip off.
Sprinkle the chocolate with the graham cracker crumbs before it sets.