Because it’s summer and because I think we’re all kids at heart, it’s time for another s’mores recipe. S’mores will never go out of style, and don’t let anyone tell you differently. I didn’t grow up eating s’mores as a kid, but I can tell you that I’ve since fixed this problem and have been doing everything in my power to eat them as often as possible now as an adult. You might recall that these S’mores Doughnuts have a special place in my heart, forever and always, along with these S’mores Cookie Sandwiches and S’mores Cupcakes (from way back when). These S’mores Eclairs are no different, and in fact, they might just be my new favorite s’mores dessert. Don’t tell the doughnuts though, because they’ll get upset. If you’re an eclair lover then you’ll go crazy for these, and what’s more they’re so much easier than the classic recipe because you don’t have to worry about making a pastry cream for this one. They’re filled with store-bought marshmallow fluff instead!
I hope you all enjoyed last week’s giveaway! I loved reading all of the entries. It was the highlight of my week, each night reading them before bed. And by the sounds of it, many of you had a fun 4th of July. Thank you to everyone that participated and a huge congratulations again to Alexandra Robertson for winning last week! Good news for everyone else is that you all have three more chances to win! This week’s giveaway is another signed copy of my cookbook The Slider Effect, and 2 professional-grade baking sheets and 2 wire racks that fit in the baking sheets perfectly. I can’t tell you how these save my life every day when cooking, but particularly when making sliders. I use them throughout the book, and even mention them in the first chapter as being a staple in slider making. You need them in your kitchen. Trust me.
(Please forgive that janky image above, it’s bringing down my blog post but I wanted to show what the prize is). To enter, leave a comment below letting me know what your favorite childhood summer memory is?! As always, my mamma will be picking the winner at random. It’s one of her greatest pleasures in life, what can I say? You should also know us well by now, and know that we love lots of details. Tell us why this is your favorite memory, what made it so special, what traditions you did with your family during the summer, etc. I love reading all of your comments so feel free to give me your whole life story. Remember, let’s keep things fair with only one entry per person, and if you win this prize (or won last prize), you can’t enter the following weeks or this week. Sorry but I want everyone to have a fair chance. You have until Friday night to enter! Good luck, I’m rooting for you!
Let’s begin by making the pastry for the eclairs. This is a traditional pastry called choux pastry which is cooked on the stove for a bit and used for things like cream puffs and eclairs. It can seem a little daunting at first, but I promise it’s super easy! Before you’d have to mix everything by hand, but I’ve learned that you can easily throw it into a stand mixer and have it do all the work for you!
In a medium saucepan bring to a simmer the water, butter, salt and sugar. Keep an eye on it, because you don’t want it to boil rapidly but just simmer. Remove from the stove and immediately stir in the flour. Stir rapidly until the mixture comes together and pulls away from the sides of the bowl, for about 30 to 60 seconds. Return to the heat and continue to stir and cook for about 30 seconds longer.
**Note: Use a wooden spoon and make sure to continue to stir nonstop because you don’t want the dough to stick and burn.**
Transfer the dough to a bowl of a stand mixer, fitted with the paddle attachment. Add the eggs, one at a time, mixing well after each addition. Then use a rubber spatula to scrape down the bottom and sides of the bowl. The dough should be thick and fall slowly from the paddle.
**Tip: The key is to mix rapidly after each addition of an egg so that the dough mixes well with the eggs. Also, you can do this by hand, just make sure to stir very fast and well with a wooden spoon.**
Transfer the pastry dough to a large pastry bag, fitted with a plain medium circle tip. Pipe out the eclairs onto two baking sheets lined with parchment paper.
**Note: Make the logs about 3 inches in length and keep about 2 inches of space in between each, to allow space for the puffing and spreading of the pastry during the baking.**
Brush the surface of each with a simple egg wash (an egg whisked with a splash of water). Use your fingers to smooth out any little lumps or points in the dough.
Bake for about 15 minutes at 425 degrees F, then lower the heat to 375 degrees F and continue to cook until puffed and lightly golden brown, about 25 minutes longer.
**Tip: Try not to open the oven door too many times, because it’ll deflate the pastry if you continue to let in cool air. I’d open it once, just when you lower the heat.**
Let the eclairs cool on a baking sheet until completely cooled off. Turn the eclairs over and then using a very sharp pairing knife, make two little cuts on either end of each pastry. This will make it easier when you go to fill them. Fill a pastry bag, fitted with a small plain circle tip, with the marshmallow fluff and then fill each eclair.
To make the ganache, mix together the chocolate, butter, salt and heated cream until smooth and melted through. Dip the top of each eclair into the ganache and return to the baking sheet. While the chocolate is still wet, sprinkle with crushed graham crackers and top each with three mini marshmallows.
Use a kitchen blowtorch to toast the marshmallows. We need that torched marshmallow taste for a classic s’mores dessert. If you don’t have a kitchen torch, then you can omit this step and leave them plain.
Serve the eclairs right away or store them in the fridge until ready to eat. They can be kept chilled in the fridge for at most two days. Anything longer would make them chewy and weird in texture. As they chill, the marshmallow fluff will become runny.
**Note: Keep them covered loosely with plastic wrap or store them in an airtight container to keep them as fresh as possible while in the fridge.**
These would also be great if you cut the baked eclair shells in half along the top, fill with vanilla ice cream, top with the top half and freeze until solid. Then proceed with the steps as written. Dip with chocolate, top with graham crackers, and marshmallows. You’d end up with the best ice cream s’mores eclairs ever!
If you’re in need of more eclair inspiration, make sure to check out these Pistachio Eclairs from two years ago! They’re filled with a pistachio pastry cream and dipped in dark chocolate and sprinkled with more pistachios.
Don’t forget to enter below for a chance to win a signed copy of my cookbook and the baking sheets and cooling racks I used throughout the book! They come in handy for all of your slider making needs. Remember that it’s one entry per person, anyone is allowed to leave a comment, and you have until Friday night to enter. One winner will be picked at random and will be notified via email. If you don’t win this prize, come back next week as there will be two more chances to win! Good luck, I’m rooting for you!
**UPDATE: Congratulations to Marisa Franca for winning the second prize!! And a thank you to everyone who participated. Remember to check back in on Monday for another chance to win!**
- 1 cup water
- ½ cup (1 stick) unsalted butter, cubed
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg, whisked with a splash of water
- 1 (16-ounce) container marshmallow fluff
- ⅓ cup crushed graham crackers
- 1 cup mini marshmallows
- 8-ounces dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium saucepan bring the water, butter, salt and sugar to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
- Pipe out the eclairs onto the prepared baking pans, to about 2 inch think logs. Make sure to leave about 2 inches of space apart. Brush the surface of each eclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the eclairs cool completely on the baking sheets before filling.
- Using a small sharp pairing knife, make 2 little incisions at the bottom of each eclair on either end, this will make them easier to fill. Transfer the marshmallow fluff to a piping bag with a small plain circle tip. Fill the eclairs with the fluff and return to the baking sheets.
- To make the ganache, heat the cream over medium heat until little bubbles form around the edge. Place the chocolate, butter and salt in a small bowl. Pour the hot cream over the top of the chocolate and let sit for about 5 minutes. Whisk until melted through and smooth.
- Dip the top of the eclairs into the ganache and return to the baking sheets. While the ganache is still wet, sprinkle the tops with crushed graham crackers and place three mini marshmallows on top of each. Torch the marshmallows with a kitchen blowtorch. Serve immediately or place in the fridge until ready to eat. They can be kept in the fridge for up to 2 days.