Dream Desserts by Amie MacGregor

Author:Amie MacGregor [MacGregor, Amie]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2021-09-20T00:00:00+00:00

“EVERYTHING BUT THE TENT” S’MORES CREAM PUFFS

Covered in a crunchy brown sugar craquelin topping and filled with a silky whipped chocolate ganache and toasted marshmallow filling, these cream puffs bring together all the classic s’mores flavors we all know and love from our childhood! It is best to make the chocolate ganache filling first, that way it has time to fully cool while you make everything else.

MAKES 16 CREAM PUFFS

WHIPPED CHOCOLATE GANACHE

12 oz (338 g) semisweet chocolate, finely chopped

3 cups (720 ml) heavy cream

CRAQUELIN TOPPING

1 cup (125 g) all-purpose flour

½ cup (110 g) dark brown sugar

7 tbsp (99 g) unsalted butter, softened

CHOUX PASTRY

½ cup (120 ml) whole milk

½ cup (120 ml) water

½ cup (114 g) unsalted butter, at room temperature

1 tbsp (15 g) sugar

1 tsp table salt

1 cup (125 g) all-purpose flour

4 large eggs

MARSHMALLOW FILLING

⅔ cup (160 g) fresh egg whites

¼ cups (250 g) white sugar

1 tsp vanilla extract

WHIPPED CHOCOLATE GANACHE

Put the chopped chocolate into a heatproof bowl and set aside.

Pour the cream into a medium saucepan over medium heat. Bring to a simmer, then remove it from the heat and pour over the chopped chocolate. Stir the mixture lightly with a rubber spatula, then let it sit for 3 minutes to allow the chocolate to melt. After 3 minutes, whisk the ganache until it comes together and is smooth.

Wrap the bowl with plastic wrap, then place it into the fridge for at least 6 hours, or preferably overnight.

CRAQUELIN TOPPING

In a medium-sized bowl, combine all of the craquelin ingredients, then mash them together with a spatula or your fingers until a uniform-looking dough forms.

Place the dough between two pieces of parchment paper, then roll the dough out to be about ⅛ inch (3 mm) thick (try to make it into a perfect rectangle, as it makes cutting out the circles easier later). Place into the freezer for at least 30 minutes, while you make the choux.

CHOUX PASTRY

Preheat the oven to 475°F (245°C). Prepare two baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a round 1-inch (2.5-cm) tip.

In a medium saucepan over medium heat, combine the milk, water, butter, sugar and salt and bring to a boil, stirring occasionally. Add the flour into the pot all at once, and begin to stir very quickly. A ball of dough should form in almost no time. Continue cooking, stirring constantly, for 1 minute.

Place the hot dough into a stand mixer fitted with the paddle attachment, and beat for 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorporated. Continue adding eggs one at a time ensuring that each is completely incorporated before adding the next, scraping down the sides of the bowl occasionally.

After all the eggs are incorporated, transfer the dough to the piping bag and pipe directly onto parchment-lined baking sheets. Pipe about eight 2-inch (5-cm)-wide rounds per baking sheet (about 16 total). Cut out 16 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs.

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