Whole Wheat S’mores Cream Puffs

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Whole Wheat S’mores Cream Puffs

Whole Wheat S’mores Cream Puffs

We all know what a cream puff is, right?  But where did they come from?  The origins of the cream puff are unclear.  Some say they originated in Italy and Renaissance France.  It is possible that they were created in many different places at various times.  Some say they originated in the 17th century and others say the 1960’s.

All that aside, what we do know is that they’re delicious.  And that’s all that really matters, right?

Cream puffs are made with a choux pastry dough and a sweet (or sometimes savory) filling.  Usually whipped cream.  Cream puff dough is unique in that it’s cooked before it’s baked.

Many believe that cream puffs are tricky to make.  And they can be.  But if you follow the directions, you’re in business for some perfectly hollow little puffs.

We’ve taken the traditional cream puff, made it with whole wheat flour, filled it with marshmallow creme and graham crackers, and topped it with a chocolate ganache for a fun summertime s’mores treat.


Whole Wheat S’mores Cream Puffs

For the Cream Puffs

  • 1/2 cup water
  • 1/4 cup butter
  • Dash salt
  • 1/2 cup whole wheat flour
  • 2 eggs

For the Filling

  • 1 jar (7 oz.) marshmallow creme
  • 3 whole graham crackers

For the Ganache

  • 1/2 cup heavy cream
  • 3.5 oz. good quality chocolate
Preheat oven to 400 F. Grease a baking sheet. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for exactly 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
Drop heaping teaspoons of dough onto prepared baking sheet. Bake for 25 minutes or until golden brown and firm. Cool.
For the filling, finely crush the graham crackers. In a small bowl, mix crackers into marshmallow creme. Microwave for 30 seconds to thin it out enough to pipe it into the cream puffs.
Fill a pastry bag or a zip top bag with a corner cut off with the filling and squeeze into each cream puff. You may also cut the tops off of the cream puffs and spoon the filling in.
For the ganache, measure chocolate into a small bowl. In a small pan, bring the cream nearly to a boil, but do not boil. Pour hot cream over chocolate and stir until smooth.
Dip the tops of the cream puffs into the ganache and place back on the baking sheet. You may also drizzle the ganache over the tops. Place in the refrigerator to set the ganache for 30 to 60 minutes. Serve at room temperature.


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