I am ever so slightly obsessed with s’mores (if you follow me on instagram you’re probably well aware!). I don’t know why, I’m not really a huge fan of milk chocolate or marshmallows under normal circumstances but when its all gooey and melted and smooshed between graham crackers it just becomes magical 🙂
Well in addition to being Independence Day, yesterday was also my brother’s birthday 🙂 My brother requested cream puffs for his birthday dessert, the traditional kind filled with vanilla bean pastry cream and fresh summer berries 🙂 But I wanted to add something different to the mix and what better way than to incorporate a favorite summer past-time than s’mores! I had used this chocolate pastry cream a few months back for a cake and it was absolutely scrumptious, I’ve just been waiting for an occasion to use it again 🙂 The stuff is amazing. Just purely amazing. Add a toasted melt-y marshmallow to it and it gets even better!
One Year Ago: Lemon Meringue Pie
Pastry cream adapted from here
Yields about 30-40 profiteroles
Profiteroles (recipe with pictures here)
1/4 cup sugar
1 Tablespoon corn starch
1 1/2 teaspoons cocoa powder
3 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 1/4 cup whole milk
1/2 vanilla bean, split with seeds scraped out for use or 1/2 tablespoon vanilla bean paste
1/3 cup dark chocolate chips or chopped
1/4 cup graham cracker crumbs
1/2 tablespoon sugar
1 1/2 tablespoons melted butter
20 regular sized marshmallows, cut in half
1. For the pastry cream: In a medium mixing bowl whisk the sugar, cornstarch, and cocoa powder together until there are no lumps. Whisk in the eggs and vanilla until you have a smooth paste.
2. In the meantime, bring the milk and vanilla bean and seeds to a boil in a heavy-bottomed saucepan. As thats heating place the dark chocolate in a microwave safe bowl and microwave in 20 second increments until melted.
3. When the milk has come to a boil turn off the heat and temper the sugar and egg paste by slowly adding the boiling milk down the side of the bowl, starting slow so as not to cook the eggs and gradually adding more. Whisk vigorously until fully incorporated and then transfer the mixture back to the saucepan and return to the burner. Add the melted chocolate. Place over medium heat and whisk briskly and constantly until the mixture boils and thickens. Remove from the heat, and add the butter and whisk until it’s completely incorporated. Pour the custard into a bowl and immediately place a piece of plastic wrap directly on top of the cream to prevent a skin from forming. Allow to cool before using.
4. Make profiteroles according to directions. I recommend using them as soon as they are cool as they will get soft the more they sit.
5. For the graham cracker crumble: In a small bowl stir together the graham cracker crumbs, sugar and melted butter.
6. To assemble: Cut the tops off the profiteroles. Spoon enough chocolate pastry cream to fill the cavity. Sprinkle with the graham cracker crumble and place 1 half of a marshmallow on top. Using a kitchen torch, carefully brown the the top and sides of the marshmallow. Top with the top of the profiterole and serve!