MINI S'MORES ECLAIR RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, salt, water, flour, eggs, marshmallow fluff, dark chocolate bar, heavy cream, mini marshmallow
Provided by Scott Loitsch
Categories Desserts
Yield 20 mini eclairs
Number Of Ingredients 10
Steps:
- In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil.
- As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine.
- Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes.
- Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough)
- Preheat oven to 425˚F (220˚C)
- Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch (5-7cm) logs.
- Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape)
- Brush the eclairs with beaten egg.
- Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
- Remove eclairs from oven. Using the tip of a knife, cut a small "x" into the bottom of each eclair and transfer ("x" side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape).
- Fill a piping bag fitted with a narrow tip with marshmallow fluff.
- Just before serving, pipe the fluff into the cooled eclairs.
- Break apart chocolate and add to a small microwave safe bowl.
- To a separate, small microwave safe bowl, add the heavy cream.
- Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth).
- Dip the top side of the filled eclairs into the melted chocolate.
- Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can "toast" the marshmallows to make them super cute). Best served immediately!
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
THE FROZEN S'MORE
Provided by Food Network Kitchen
Categories dessert
Time 4h50m
Yield 9 ice cream sandwiches
Number Of Ingredients 9
Steps:
- Preheat the broiler and brush a baking sheet with some vegetable oil. Let the ice cream sit at room temperature until soft. Chill a medium stainless steel bowl in the freezer.
- Scatter 2 cups of the marshmallows on the prepared baking sheet and broil, rotating the pan as needed, until very dark and toasted, 3 to 4 minutes. Let cool. Scrape up the marshmallows, transfer them to a cutting board and roughly chop (lightly oil the blade of your knife to help keep the marshmallows from sticking). Transfer the soft ice cream to the frozen bowl, add the chopped marshmallows and stir to combine. Transfer the ice cream to a resealable container and freeze until solid, about 3 hours. The ice cream can be made up to a day ahead.
- Put the chocolate, corn syrup, vanilla and a pinch of salt in a medium bowl. Heat the cream in a microwave-safe bowl in the microwave until very hot, about 1 minute. Pour over the chocolate and let sit for 2 minutes. Stir until all the chocolate is melted and smooth. Pour into a small baking dish and refrigerate until set, about 25 minutes (the chocolate mixture should still be soft and scoopable). The chocolate mixture can be made up to a day ahead.
- Lay the graham crackers out on a baking sheet in a single layer. Spoon a teaspoon of the chocolate mixture onto each graham cracker and gently spread it out to the edges, being careful not to break the cookies.
- Let the ice cream soften slightly at room temperature. Top a graham cracker with about 1/4 cup of the ice cream. Sandwich with a second graham cracker, chocolate-side down, and press some of the remaining untoasted marshmallows into the sides to decorate. Repeat with the remaining graham crackers and immediately freeze until solid, about 1 hour. Once frozen solid, wrap individually and freeze for up to 1 week.
MINI TIRAMISU ECLAIRS
I have always loved eclairs and what could be bad with a tiramisu eclair? Found in Southern Living Magazine, September 2003.
Provided by Manami
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.
- Brush cut sides of ladyfingers evenly with remaining coffee mixture.
- Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.
- Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.
- Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice.
- Place chocolate mixture in a small heavy-duty zip-top bag.
- Snip a tiny hole in 1 corner of bag, and drizzle over eclairs.
- Let stand until firm.
- Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.
- Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag.
- Snip a tiny hole in 1 corner of bag.
- Drizzle eclairs evenly with coffee-powdered sugar mixture.
- Place on a serving platter, cake stand, or in candy boxes, if desired.
Nutrition Facts : Calories 89.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 17.9, Sodium 20.6, Carbohydrate 16.1, Fiber 0.3, Sugar 12.6, Protein 1
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