S’mores Eclairs
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 Eclairs
 
Ingredients
  • 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
  • Filling
  • 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
  • Topping
  • Large white marshmallows
  • Wooden skewers or real twigs
Method
  1. Choux Pastry
  2. Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper. Set aside.
  3. Measure out flour and set aside.
  4. Prepare a piping bag with a large round nozzle, set aside.
  5. 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.
  6. Once boiling, immediately remove from heat and vigorously whisk through flour until it forms a smooth dough ball.
  7. Keep pot off heat and let dough rest for 5 minutes to cool down.
  8. Add eggs, one at a time, whisking briskly to incorporate each egg well. The dough should turn smooth and glossy after each addition.
  9. Spoon smooth dough into prepared piping bag.
  10. Pipe into 1-inch wide x 4-inch long strips. Leaving approx. 1½-inch space between each to allow for spreading.
  11. 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.
  12. Remove and gently transfer to a wire cooling rack.
  13. Chocolate Icing
  14. Once eclairs have cooled, carefully cut them in half, lengthways.
  15. Spoon melted chocolate over the half that is the top of the eclair.
  16. Just before chocolate has completely set, sprinkle over crushed biscuit.
  17. Filling
  18. 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.
  19. 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.
  20. Top with chocolate covered eclair top.
  21. Topping
  22. Thread desired amount of marshmallows onto skewer or twig and gently place on top of chocolate.
  23. Using a blow torch, carefully torch each marshmallow until roasted.
  24. Serve and enjoy!
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/smores-eclairs/