MINI S'MORES ECLAIR RECIPE BY TASTY

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!