Mastering S’mores Cream Puffs: A Foolproof Guide to Gourmet Choux Pastry Delight

Do you find the idea of baking delicate cream puffs or crafting perfect pâte à choux a little daunting? Many home bakers shy away from this classic French pastry, believing it to be overly complex or prone to failure. However, creating light, airy, and utterly delicious cream puffs is far more accessible than you might imagine. Today, we’re thrilled to share a truly foolproof technique, brought to us by Barbara of Barbara Bakes, from her fantastic new ebook, Simply Sweet Dream Puffs. Prepare to be amazed as we dive into her fabulous S’mores Cream Puffs recipe – a gourmet twist on a beloved campfire treat that promises to impress!

Baking Memories: My Childhood Kitchen Adventures with Pâte à Choux

My earliest memories of baking are deeply rooted in my mother’s kitchen – a sanctuary of culinary freedom where creativity knew no bounds. Unlike many households with strict rules, my mom encouraged us to experiment, allowing us to take “free reign” with ingredients and techniques. This nurturing environment fostered a love for cooking and baking from a very young age. I vividly recall the sheer joy of stirring pâte à choux dough with a sturdy wooden spoon, the mixture gradually thickening on the stovetop. Then came the eggs, one by one, requiring every ounce of my childhood strength to incorporate them into the dough until it became smooth and glossy. It was a true arm workout, a delightful challenge that built not just muscle, but also an early appreciation for the alchemy of baking.

In those days, there was no need for fancy pastry bags. We’d simply scoop generous spoonfuls of the dough onto a cookie sheet, eagerly anticipating the transformation. The four of us sisters would gather around the oven window, eyes wide with wonder, watching as the humble dough expanded into magnificent golden puffs. The anticipation was palpable, a shared excitement as the aroma of freshly baked pastry filled our home. Once the homemade cream puffs had cooled sufficiently, we’d carefully slice them in half, hollowing out their eggy centers to create the perfect cavity for our chosen fillings – often a spoonful of creamy pudding or a scoop of homemade ice cream. And of course, no scrap of pastry was ever wasted; we were always so eager to nibble on every delicious piece, savoring the crisp edges and tender interiors. These simple moments forged a lifelong connection to the kitchen and the magic of creating something wonderful from scratch.

Demystifying Pâte à Choux: Making Perfect Cream Puffs at Home

The beauty of pâte à choux, or choux pastry, lies in its apparent simplicity and incredible versatility. It’s a fundamental dough in French baking, used for everything from classic cream puffs and elegant éclairs to savory gougères. Despite its impressive results, the basic technique is quite straightforward once you understand a few key principles. This light pastry relies on just four main ingredients – water, butter, flour, and eggs – and a unique two-stage cooking process. First, the butter, water, sugar, and salt are brought to a boil; then, the flour is added off the heat, creating a thick paste. This paste is returned to the stove to “dry out,” which helps create a crisp crust. Finally, eggs are beaten in, one by one, to create a smooth, glossy batter that will puff dramatically in the oven due to steam.

Barbara, with her expert touch, has truly perfected this art, and she graciously shares her wisdom in her ebook and through helpful demonstrations. Her approach to making cream puffs at home is incredibly user-friendly and highly effective. Barbara provides an invaluable video tutorial, making it exceptionally easy for even first-time bakers to master this classic dough. This visual guidance is a game-changer, breaking down each step into manageable parts and building confidence in the process, ensuring that every baker can achieve those coveted hollow, airy shells.

Interestingly, Barbara’s method shares strong similarities with the technique employed by culinary icon Dorie Greenspan, renowned for her impeccable baking and mastery of French pastries. This endorsement alone speaks volumes about the quality and reliability of Barbara’s instructions. While my childhood method, though nostalgic, involved a purely manual approach and the occasional risk of “cooked egg bits” from adding eggs to dough that wasn’t sufficiently cooled, Barbara’s technique ensures optimal results every time. Her instructions guide you through crucial steps like adequately cooling the dough before incorporating the eggs (preventing them from scrambling) and using a pastry bag for uniform puffs – details that might seem minor but significantly contribute to a professional-looking and consistently delicious outcome. However, even without a pastry bag, as my younger self proved, you can still achieve terrific results; the key is diligently following the core principles of the pâte à choux technique. Barbara empowers every baker, from novice to experienced, to achieve remarkable success and transform simple ingredients into a truly impressive dessert.

Introducing the Irresistible S’mores Cream Puffs

Among the many tempting recipes in Barbara’s “Simply Sweet Dream Puffs” ebook, the S’mores Cream Puffs immediately caught my eye. This recipe isn’t just a clever combination of two desserts; it’s a brilliant fusion that truly captures the essence of a classic S’mores while elevating it to a sophisticated, gourmet level. The genius lies in incorporating graham cracker crumbs directly into the cream puff batter. This simple yet impactful addition ensures that the distinctive, slightly honeyed flavor of graham crackers is infused throughout the pastry, creating an authentic S’mores foundation right from the first bite. This thoughtful inclusion eliminates the need for a separate graham cracker crust, integrating the flavor seamlessly into the delicate choux pastry itself.

Once the delicate puffs are baked to a golden perfection and allowed to cool, the assembly process adds to their allure. Each puff is carefully sliced in half, revealing its airy interior. One half is then generously topped with a fluffy marshmallow, while the other receives a few squares of rich milk chocolate. The magic truly happens when these prepared halves are briefly placed under the broiler. In just a minute or so, under careful supervision, the marshmallows toast to a beautiful golden brown, becoming wonderfully gooey and slightly caramelized. Simultaneously, the chocolate squares melt ever so slightly, creating a luscious, warm ganache that perfectly complements the toasted marshmallow. Reunited, these halves form a spectacular and elegant treat – a visually stunning gourmet S’mores dessert that’s as delightful to eat as it is to behold.

The feedback from my friends was nothing short of rave reviews. These S’mores Cream Puffs didn’t just disappear; they vanished in a flurry of excited second helpings, with some even being secretly tucked into napkins and purses for later enjoyment! It’s safe to say these cream puff versions trumped the traditional graham cracker S’mores by a mile, proving that sometimes, a classic can indeed be improved upon with a touch of pastry artistry. They offer a delightful contrast of textures and temperatures – the crisp choux pastry, the warm, gooey marshmallow, and the melty chocolate – creating an unforgettable dessert experience. Perfect for dinner parties, special occasions, or simply a luxurious weekend treat, these cream puffs are guaranteed to become a new favorite.

S’mores Cream Puffs Recipe

The Recipe:

S’mores Cream Puffs

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Yield
16 cream puffs

Cream puffs made with graham cracker-infused choux pastry, filled with rich chocolate and beautifully toasted marshmallows for an irresistible S’mores experience that elevates a classic campfire treat.

Ingredients

• ½ cup bread flour
• ¼ cup graham cracker crumbs (from about 2 sheets)
• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 teaspoon sugar
• ½ teaspoon table salt
• 3 large eggs, at room temperature
• 16 large marshmallows
• 4 (1.55 ounce) milk chocolate candy bars, broken into squares

Instructions

1. Preheat your oven to 425°F (220°C). Lightly grease or line baking sheets with parchment paper. In a small bowl, stir together the bread flour and graham cracker crumbs; set this mixture aside.
2. In a large saucepan over medium-high heat, combine the unsalted butter, sugar, salt, and ¾ cup of water. Bring this mixture to a rolling boil, stirring occasionally to ensure everything is well combined and the butter is fully melted.
3. Immediately remove the saucepan from the heat. Quickly and vigorously stir in the entire flour and graham cracker crumb mixture all at once. Continue stirring until the mixture comes together to form a smooth ball of dough that pulls away from the sides of the pan.
4. Return the saucepan to medium heat and stir with a wooden spoon for 1 to 2 minutes. This crucial step helps to dry out the dough slightly, which is essential for achieving crisp cream puffs that hold their shape.
5. Transfer the warm dough to the bowl of an electric mixer fitted with a paddle attachment. Let it cool for about 5 minutes. This cooling period is important to prevent the eggs from scrambling when they are added to the warm dough.
6. With the mixer on medium speed, add the eggs one at a time, beating thoroughly after each addition until the egg is fully incorporated and the mixture is smooth and glossy. The dough should have a thick, paste-like consistency, yet be soft enough to pipe.
7. Spoon the finished choux dough into a pastry bag fitted with a large round tip (such as a Wilton 1A or similar).
8. Pipe the dough onto your prepared baking sheets, forming 1½-inch rounds that are about 1½ inches high, leaving some space between each puff for expansion. For a neat finish, gently smooth out any peaks or uneven tops with a moistened finger.
9. Bake the cream puffs at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the puffs are beautifully golden brown, well-puffed, and feel firm and light when lifted.
10. Once baked, immediately remove the cream puffs from the baking sheet to a wire rack to cool completely. Allowing them to cool on the rack prevents them from becoming soggy due to trapped steam.
11. Once completely cooled, preheat your broiler with the oven rack positioned about 3 inches from the heat source.
12. Carefully cut each cooled cream puff in half horizontally using a serrated knife. Arrange the halves, cut side up, on a parchment paper-lined baking sheet.
13. Place a few squares of milk chocolate on the bottom halves of the cream puffs. On the top halves, place one marshmallow each.
14. Broil for about 1 minute, keeping a very close eye on them, as marshmallows can burn quickly. Broil until the marshmallows are perfectly toasted and golden brown, and the chocolate is slightly melted and gooey.
15. Finally, carefully place the bottom halves (with chocolate) on top of the marshmallow-topped halves, with the toasted marshmallow side facing down, essentially sandwiching the chocolate between the two halves. Allow them to cool slightly for a few minutes before serving to let the chocolate set slightly and the flavors meld beautifully.

Notes and Variations

Don’t feel limited to just using plain milk chocolate candy bars for your S’mores Cream Puffs. Get creative! Try substituting with bite-size peanut butter cups for a nutty twist, or use small squares of caramel chocolate for an extra layer of sweetness and chewiness. Dark chocolate can also offer a sophisticated contrast to the sweet marshmallow, providing a more intense flavor profile.

For an extra touch of elegance, you can dust the finished puffs with a little powdered sugar or a delicate drizzle of chocolate syrup before serving. The possibilities for personalization are endless, allowing you to tailor this delicious dessert to any occasion or preference!

This delightful recipe is reprinted with the kind permission of the publisher and author of “Simply Sweet Dream Puffs,” Barbara Bakes.

Nutrition Information:

Yield:

16 cream puffs

Serving Size:

1 cream puff

Amount Per Serving:
Calories: 143
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 52mg
Sodium: 126mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 6g
Protein: 4g

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