Oh My Goodness!!! S’mores Eclairs you guys… I’ve been super excited to share these beauties with you!
I hope I did the wonderful S’more justice because guess what, I’ve never tried a S’more before *insert shocked emoji here*
Yes I can’t believe I haven’t even tasted a S’more before??!!! Look, I do live in the land down under and of course they did not originate from Australia so you can let me off the hook on this one 😉
This fun eclair + S’more’s combo came to be only a few days ago and I wanted to make something that is related to a S’more but I wanted to be a little different, which I’m loving these days if you couldn’t tell. So eclairs just randomly popped into mind and there ya go! Oh and you know me by now that I always have to take advantage of an action shot moment, hence the fireee! Magic happens when you put on your camera self timer hehe.
Now for the filling of these eclairs, I used regular thickened cream which you whip to perfection but thick, full fat coconut cream will also do the trick! Completely your decision. I really wasn’t sure what to add as the filling for these because I had covered all the elements of a S’more, well at least I think I did! So classic whipped cream sounded like the best decision at the time. What would the S’more’s lovers add do you think? Are you one?!
I hope you enjoy these delicious classic eclairs that has been transformed into a variety of a S’more! Oh my!
- Choux Pastry
- ¾ cup + 1 Tbsp (120g) all-purpose flour
- 110g Organic Times Salted Butter, cubed
- 1 Tbsp caster sugar
- ¾ cup boiling water
- 3 eggs, room temperature
- 1 cup thickened cream, you can also use full fat coconut cream
- 2 tsp vanilla bean extract
- Chocolate Icing
- 60g Organic Times Dark Chocolate Drops, melted
- 1-2 digestive biscuits or plain arrowroot biscuits, crushed
- Large white marshmallows
- Wooden skewers or real twigs
- Choux Pastry
- Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper. Set aside.
- Measure out flour and set aside.
- Prepare a piping bag with a large round nozzle, set aside.
- In a medium sized pot, combine butter, sugar and boiling water. Turn on a low heat and stir until butter melts. Increase heat and bring to a boil.
- Once boiling, immediately remove from heat and vigorously whisk through flour until it forms a smooth dough ball.
- Keep pot off heat and let dough rest for 5 minutes to cool down.
- Add eggs, one at a time, whisking briskly to incorporate each egg well. The dough should turn smooth and glossy after each addition.
- Spoon smooth dough into prepared piping bag.
- Pipe into 1-inch wide x 4-inch long strips. Leaving approx. 1½-inch space between each to allow for spreading.
- Bake at 200°C (400°F) for 5 minutes then reduce the oven temperature to 180ºC (350ºC) and bake for a further 30 minutes. Without opening the oven door, turn the heat off and leave the eclairs in the oven for 10 minutes to rest.
- Remove and gently transfer to a wire cooling rack.
- Chocolate Icing
- Once eclairs have cooled, carefully cut them in half, lengthways.
- Spoon melted chocolate over the half that is the top of the eclair.
- Just before chocolate has completely set, sprinkle over crushed biscuit.
- Pour cream and vanilla into the bowl of a stand mixer fitted with the whisk attachment or a mixing bowl using a hand mixer. Whisk cream to stiff peaks.
- Spoon whipped cream into a piping bag fitted with an open star nozzle. Pipe a layer of cream over the half that is the bottom of the eclair.
- Top with chocolate covered eclair top.
- Thread desired amount of marshmallows onto skewer or twig and gently place on top of chocolate.
- Using a blow torch, carefully torch each marshmallow until roasted.
- Serve and enjoy!