Guess what August 10th is? National S’MORES DAY. A whole day devoted to toasted ooey gooey chocolate amazingness. I decided to up my game this year and whip out some of the techniques I learned in Paris last month. Behold…gold embellished s’more cream puffs. They’re almost too pretty to eat except that they’re delicious so of course you have to eat them.
I used to be intimidated by cream puff dough (pâte à choux) which is also used to make eclairs. Not anymore! I finally dove in, and I’m so glad I did. These fancy little cream puffs are oh so easy. Seriously. Only a few ingredients and ready within the hour. You can decorate and fill them with whatever you please. I opted to swap out traditional whipped cream filling for a delicious toasted marshmallow for my s’more cream puffs. Look for “s’more” cream puff recipes coming soon (<–did you see what I did there)!
The topping for my s’more cream puffs is obviously chocolate! A simple chocolate ganache is ready in minutes and makes the perfect base for my gold leaf flakes. I picked these up at a little shop in Paris on my trip. Don’t fret! You can buy it on Amazon in flake form (this is what I used) or in sheets. A little goes a long way. For a simpler alternative, use graham cracker crumbs!
You can easily recreate this idea with eclairs and several marshmallows inside each one. Or fill with marshmallow filling. Your friends will think you’re all fancy schmancy with the gold leaf too! It’s just oh so pretty. Full recipe is below! Don’t be scared by the number of steps. It’s really easy and ready within an hour. Yum!
S’more Cream Puffs
- 1 cup water
- 1 stick unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 4 eggs + 1 egg for wash
- 24 regular sized marshmallows
- 1/2 cup heavy cream
- 4 ounces chopped semi-sweet chocolate
- 1 tablespoon butter
- edible golf leaf flakes
Preheat oven to 400 degrees F.
In a saucepan over medium heat, heat water, salt, sugar, and butter. Bring to a rolling boil and remove from heat.
Add flour and stir with wooden spoon until fully incorporated (30-60 seconds).
Let sit for 3 minutes to cool slightly.
Move dough to bowl of electric mixer fit with paddle attachment.
With mixer on low to medium, add eggs (one at a time) until fully incorporated.
Dough should be glossy and thick and fall slowly from paddle.
Fill piping bag with round tip with batter. Pipe cream puffs (1 1/2" to 2") leaving space between each for spreading.
Whisk additional egg and brush dough with egg (push down points).
Bake for 15 minutes and then reduce heat to 375 F. Bake for an additional 10 to 15 minutes or until cream puffs are golden brown. Do not open the oven during baking.
Remove from heat and allow to cool.
Slice each cream puff in half.
In saucepan, simmer heavy cream and stir in chocolate and butter. Stir until smooth.
Dip cream puff tops in ganache and set aside to set.
Fill bottoms with marshmallows and place in oven set to broil (450 degrees F). Watch carefully. One marshmallows start to toast (30 seconds), remove from oven. Press down slightly with top of cream puff.
Garnish with edible gold leaf.
National S’more Day just got a littttle bit fancier and oh so delicious. Impress your friends with a batch of these s’more cream puffs.