S’mores Cream Puffs

These deliciously decadent s’mores cream puffs are surprisingly easy to make at home and absolutely stunning!

I’m sure you can guess from the number of s’mores recipes on the blog that I’m a sucker for anything s’mores flavored. S’mores are iconic for a reason! The combination of marshmallow, chocolate, and graham cracker is totally delicious. These s’mores cream puffs have that delicious s’mores flavor that I love, but in a delightful little choux pastry. These cream puffs are irresistible!

I’ll be the first to admit that I struggle a little sometimes with choux pastry, but the recipe below has worked pretty consistently for me over several years. It’s simple and easy to mix together. If I’m feeling extra fancy, I put the batter in a piping back and pipe even circles of batter, but if I’m feeling lazy I just drop it on the baking sheet by the spoonful. They puff up beautifully in the oven, and are hollow on the inside.

The homemade marshmallow cream is totally delicious and decadent, and torching it gives these cream puffs that iconic toasted marshmallow flavor. After filling the puffs, you’ll replace the tops, then drizzle them with a simple semi-sweet ganache. Sprinkle on a few graham cracker crumbs, and you’re all set!

These s’mores cream puffs are so elegant and fancy, but surprisingly easy to make. Whenever I bake a particularly gorgeous dessert like this, I like to imagine that I’m on the Great British Bake Off. (I can only imagine that Paul would criticize my puffs for not being perfectly round and identical, but I think that’s part of their charm.) I don’t think I could ever actually handle the pressure of being on a baking show, so I guess I’ll just continue making my s’mores cream puffs with the Bake Off music playing in my head. It’s pretty much the same thing!

S’mores Cream Puffs

Print Recipe

Prep Time:1 hour hr

Cook Time:20 minutes mins

Total Time:1 hour hr 20 minutes mins

Ingredients

for the cream puffs:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs

for the marshmallow cream:

• 4 large egg whites
• 1 cup sugar
• 1/2 teaspoon cream of tartar
• pinch of salt
• 1 teaspoon vanilla

for the ganache:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 5 graham crackers crushed

Instructions

• Preheat the oven to 400. Bring the water and butter to a simmer over medium high heat, and stir until the butter is completely melted. Remove from the heat and stir in the flour until the mixture pulls away from the sides of the pan and forms a ball.
• Add the eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny. Drop scoops of dough (or pipe rounds if you want them to be prettier) onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. The puffs are done when they are hollow inside. Remove from oven and let cool on a cooling rack.
• While the puffs are cooling, make the marshmallow cream. Fill a double boiler or small pot with one inch of water, and bring to a simmer over medium heat. Add the egg whites, sugar, cream of tartar, and salt to the top of the double boiler (or a metal mixing bowl) and whisk to combine. Place the pot or bowl on top of the double boiler and heat the egg mixture, stirring frequently, until the sugar is fully dissolved and the mixture is 160 degrees on an instant read thermometer. Remove the egg mixture from the heat and stir in the vanilla. Pour the mixture into a large bowl or the bowl of a stand mixer. Beat the egg mixture on high speed for 5-10 minutes, until stiff glossy peaks form.
• To assemble the puffs, cut the puffs in half horizontally. Pipe the marshmallow cream into one of the halves of each puff, then toast with a kitchen torch. Place the top on each puff.
• In a small measuring cup, heat the heavy cream until boiling, about 1 1/2 minutes. Pour the cream over the chocolate chips and stir until combined. Drizzle the ganache over the top of each puff and sprinkle with graham cracker crumbs. Enjoy immediately or refrigerate until ready to eat.

Servings: 30