S'mores Eclairs Recipe & Tutorial | Choux Pastry How To | Cupcake Jemma
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- Опубліковано 6 лют 2025
- Sally & Dane are back to share the recipe for one of our favourite bakes to date.. the S'mores Eclair! Super light, crispy choux pastry filled with a sweet biscuit creme diplomat and topped with a silky chocolate glaze and finished with toasted italian meringue.. it's honestly as incredible as it sounds!
There are many elements to these eclairs, so we applaud you if you make them all - don't forget to tag us in your snaps over on instagram when you recreate these and use the hashtag #cupcakejemma!
Happy Baking! x
CHOUX PASTRY (makes approx 16)
250ml Cold Water
1.5 tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
BISCUIT CREME DIPLOMAT
Infuse 1200ml milk with 15 digestive biscuits
700g Biscuit Milk
6 tbsp Toasted Milk Powder
200g Egg Yolk
50g Corn Starch
1 tsp Salt
110g Light Brown Sugar
80g Cold Butter
500ml Double Cream
30g Icing Sugar
CHOCOLATE GLAZE
6 Sheets of Leaf Gelatine
50g Water
5g Cocoa Powder
30g Butter
125g Sugar
175g Glucose Syrup
100g Condensed Milk
150g Dark Chocolate, 70%
Pinch of Sea Salt
ITALIAN MERINGUE
20g Glucose Syrup
235g Caster Sugar
80g Water
100g Egg White
1/2 tsp Vanilla
Pinch of Sea Salt
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Always wanted to try making Choux Pastry, so decided to surprise my family with home made eclairs. It was an absolute soul-destroying experience. Didn't use this recipe (should have, in hind-sight), but one from a recipe book that has never failed me in the past. After nearly causing the motor on my 20-year old Kenwood Chef to burn out because the dough was too stiff, I switched to a hand mixer. That was even worse because the dough just clumped up the beaters and not beat the eggs in. I switched to a wooden spoon to mix by hand and broke the handle. Switched to a good old tablespoon. After adding twice the amount of eggs required by the recipe and beating the devil out of the dough, it was finally close to resembling the right consistency. Managed to get the dough into a piping bag (after numerous threats to its existence!), and piped 16 acceptably sized choux worms on a backing tray. Threw the rest of the choux pastry out because my love for baking was about to run for the hills. After baking, I ended up with 16, disturbing looking flat 'things'. Hopefully, once I've filled them and dunked them in chocolate, they will resemble something fit for human consumption. Will I put myself through this torture again? Not any time soon and certainly not willingly. If I ever have the inkling to put myself through this again, I will give this recipe a try - Cupcake Jemma's recipes haven't failed me yet.
21:44 - I love Sally‘s gasp of surprise and delight as she cuts open the eclair to see the finished result! This was a great set of recipes, and really well presented and filmed by Sally, Dane, and the team!
Thank you chef very very thank you🎉
Glad to see you both in a video always love the dynamics between you both
Oh my days!
Those look AMAZING!
So lovely seeing you two together again. Such a great team
I would definitely never try this, but I am thoroughly impressed with your guy’s skills!🤯 beautiful work ❤
@@ScoobyDanielsx3 It's not worth it. Believe me, I've tried.
I would never in a million years make this but I really want to eat it!!!
Wow these look incredible.... can't wait to start seeing some Christmas themed bakes 🎅
This is going to be a BEST SELLER at the shop!! It looks gorgeous and it would be amazing for a hostess gift or on the dessert table during the festive season!
Wow, this S'mores Eclair looks absolutely divine!❤ I love how you've turned the classic eclair into a S'mores-inspired treat-perfect combination of crispy, creamy, and chocolatey goodness. I’m definitely going to try this out! 🍫🍰
Those look absolutely amazing! Those look like some of the best eclairs I've ever seen!
Two of my favourite people 🥰 Looks so delicious. Thanks guys!
Oooo I agreee ❤
‘Never a croquembouche again!’
That’s exactly how I felt after I made one 😂
These eclairs look DELICIOUS
Wow éclair labor of love. All the hard work for a sweet treat in the end. Adding it to my list. Thanks for the idea. ❤❤
That, guys, MUST be 'handshake from Paul Hollywood.'- level baking... my gosh! Well done, it looks amazing!
😮OMG amazing!! Love, love this. I bake eclairs but not so beautiful like yours. They are perfect and yummy ❤❤❤❤❤❤❤❤
You guys make pure patisserie look so easy! Definitely my favorite Cookie Couple! ❤ Do we have a s’mores NY cookie?🤔
Looks teasty🎉 I have to cook something like that! 🙃
Wow so much work gone into making these, they look amazing ❤
Those look so delicious!! 🤤🤤🤤
SOOO PERFECT YOU TWO!!!
Thanks for sharing this recipe ✨✨✨🌹🌹🌹
S'more not my favorite flavor but, I appreciate the techniques tutorial. My baking has improved by watching these tutorials by you all.
Excellent end result of your recipe 👍
I’m in love😂😂😂
They look too beautiful to eat.😊
That's look Wow guys thank you so much God bless your family's
thanks for this recipe. looks deliciois and beautiful
Looks amazing! 😋
They look good thankyou 😊👍🏻❤️
These look absolutely delicious. I wish the crème diplomat demo wasn’t as rushed. It’s a complicated step and a lot of people wouldn’t be familiar with it so a bit more detail and time to take it all in would be nice.
Toasted milk powder.....is that just milk powder I've toasted myself? I really want to make these for my family this holiday!
Hi team, lovely recipe as always 🥰💕 just a small question: what’s the reason to fill the cream from the bottom but not top?
Look amazing
I use a Bismark tip to fill eclairs, you can either go in from one end or the top and the glaze will cover the hole so there’s no risk of it leaking out the bottom, personally I find it much cleaner and efficient.
When you say put them in the oven with the fan, do you mean convection? These look amazing.
Well done!!
I've made eclairs once in my life so far (for my 30th birthday party) and they turned out amazing. It was A LOT of work for something that disappeared from the table in like 2 minutes. I mean, I've spent like 6 hours, making them... Was it worth it? No. Will I ever make them again? NO.
If they disappeared within 2 minutes, it shows it was very much worth making them because your guests loved them. It shows you must be a great baker. Next time just make a small amount for yourself and enjoy them yourself, surely they will last a bit longer.
Please do make them again. Some things are worth putting the effort into.
Does anyone know how long these last in the fridge? Particularly the meringue torched on top….thanks!
Delicious 😊
Omg...will be a good challenge to do this! 😅
Thank you so much for sharing your recipe. Personally I prefer half water half milk for the shell
😊
Took these to work and my boss was oohing and aahing. Are the measurements off in the creme diplomat? When I had six egg yolks and still only weighed 100 grams, I cut the numbers in half and went with that.
❤
Look so good 🩷🩷🩷
Is there a link for the baking mats?
Can you freeze them filled with the chocolate glaze?
Can you please make italian cream cake thanks
Is there an eggless version?
Um I have a stupid question, what is toasted milk powder and can you get it easily in the UK?
Its regular milk powder that you toast in a pan :) on a low temp, stirring until it goes a caramel colour xx
Quick question, where would I purchase Glucose syrup from???
You can buy it in supermarkets in the baking isle x
@@mindfulbaking Thank you❤️
For those of us not in the U.K., what is a digestive biscuit like? If you can’t get them, what kind of biscuit would you recommend to use?
It’s a very plain biscuit. People say they are similar to graham crackers x
@ Thank you for the information. I was also wondering if Nilla Wafers or Biscoff cookies would work. Will try it and see! Thanks again
Could you make the Choux with a gluten-free flour?
QUESTION: I bought the recipe online, which says I need 700 g of the biscuit infused milk but I watched the video a few times and it says that any 350 g of the infused milk. So I’m a little confused on which is the correct measurement. Can someone please let me know?
Could you make these gluten free?
✌️🤫💕
Why don’t you just use the piping tip to make the holes in the eclairs?
I hate gelatine can you get vegan gelatine sheets ?
That looked too difficult! That's why there are so many eclairs shops in London :)
Feels like too many ingredients, too many steps, and hours of work for an average home baker. Good to watch though.
Bake for 25 minutes or 40? That’s a big difference with no explanation
Sorry, but you lost me when you put gelatin into the chocolate🤢
Two are hot 🔥 must be sleep together before making this video.🤣🤳🧘🤣🫣
U guys are simple the best when it comes to bakerygoods and sweets
could u just make that hyped „crumble Cookies“ please please please