The Best S’mores Choux Craquelin Ever!
I first made Choux Craquelin months ago and loved them. I was definitely intimidated the first time, but they’re not as hard as them seem. They’re just a little time consuming. But so worth it.
So, I decided to make them again and add a s’mores twist to them. I mean, who can resist a great s’mores especially during the summer. Combining a s’mores with a Choux craquelin just elevates them a bit 🙂
I started with a regular Choux pastry and added a chocolate craquelin to the top. After the were baked, I cut off the tops and filled them with a chocolate pastry cream and a marshmallow meringue. Toast the the meringue and add a Ghirardelli Caramel Chocolate square and you’ve got an amazing s’more!
I know it’s what I’ll be sitting around the campfire eating this Summer! Enjoy!
S'mores Choux Craquelin
Classic Choux Craquelin with a S'mores twist
Ingredients
Chocolate Pastry Cream
- 3 egg yolks
- 3 tbsp flour
- 1/2 cup sugar
- 1/2 tsp vanilla
- 3/4 cup milk
- 1/4 cup heavy cream
Craquelin Top
- 6 tbsp butter
- 3 tbsp brown sugar
- 2/3 cup flour
- 1 tbsp dark cocoa
Choux Pastry
- 1 cup water
- 1/2 cup butter
- 1 tbsp sugar
- 1 cup flour
- 4 eggs
Marshmallow Meringue
- 3 egg whites
- 3/4 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
Topping
- Ghirardelli Caramel Chocolate Squares
Instructions
Pastry Cream
- Add egg yolks, flour, sugar, cocoa and vanilla to a small pot and mix. Add milk and cream and whisk over a medium heat until mixture has thickened to a pudding like consistency. Immediately remove from heat. Place into a covered container and place into the refrigerator until fully cooked or overnight.
Craquelin Top
- Melt butter and add to a bowl with brown sugar, cocoa and flour. Mix. Place mixture between 2 pieces of parchment paper and roll until flattened. Place on a cookie sheet and put into the freezer.
Choux
- Place water, sugar and butter in a saucepan. Heat until butter is melted. Turn off the heat and add flour. Mix. Add mixture to a standing mixer and mix for 5 minutes to cool it. Add eggs one at a time until blended.Pour mixture into a pastry bag with a large round tip. Pipe 1 & 1/2- 2 inch rounds on a parchment lined baking sheet.Remove craquelin from the freezer. Peel off the top layer of parchment paper. With a round cookie cutter, the same size of the piped choux, cut enough circles to cover each of the piped choux and place them on top.Bake in a pre-heated 350 degree oven for 20 minutes. Open oven to let the steam out, then bake for an additional 15 minutes or until browned. Cool on a wire rack.
Meringue
- In the metal stand mixer bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes until hot to touch. Take the bowl off of the water and attach it to the stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.
Assembly
- Cut the tops off of each pastry. Add about 1-2 teaspoons of chocolate pastry cream to the bottoms. Add marshmallow meringue to a pastry bag with a star tip. Pipe cream on top. Use a hand torch to toast the meringues. Top with a chocolate square, then place other half of pastry on top.
