S'mores Cream Puffs are one epic summer dessert. Make them for your next dinner party - they're so impressive!
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.
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