S'mores Eclairs Recipe & Tutorial | Choux Pastry How To | Cupcake Jemma

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Chocolate chips are often less expensive and easier to find.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in baking.

Prepare the chocolate glaze and biscuit creme diplomat in advance and chill them in the fridge.

In a saucepan, combine cold unsalted butter, cold water, a little caster sugar, and sea salt; melt the butter without boiling.

Once the butter is melted, bring the mixture to a boil and then remove from heat.

Sift the flour into the saucepan and mix vigorously with a wooden spoon until smooth and homogeneous.

Return the mixture to medium heat, stirring constantly until a film forms on the bottom of the saucepan, indicating the moisture is cooked off.

Transfer the mixture to the bowl of a mixer and let it cool to between 50-60°C.

Once cooled, add whisked eggs gradually until the mixture is thick, glossy, and holds its shape, forming a V-shape when lifted with a spatula.

Prepare a piping bag with a French star tip and fill it with the choux pastry mixture.

Pipe the choux pastry onto perforated silicone mats placed on baking sheets, ensuring they are all identical in size.

Dab your finger in cold water to smooth any peaks or remove air bubbles from the piped pastry before baking.

Bake the eclairs in a preheated oven until puffed and golden, checking for a good rise and color.

Once baked, allow the eclairs to cool completely before filling them with the biscuit creme diplomat and topping with Italian meringue and chocolate glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens