Directions

• First, make the choux.  Preheat oven to 425 degrees.
• Combine butter, water, and salt in a medium sauce pan over medium-high heat.  As soon as it comes to a boil, remove from heat and add flour. Mix with a wooden spoon until it forms a ball.
• Let cool for 6-7 minutes.
• Add eggs, one at a time, mixing with your wooden spoon until well incorporated.
• Place batter in a pastry bag and create golf-ball sized puffs on a baking sheet. Alternatively, you can do this with a spoon.
• Bake for 25 minutes, or until golden brown.  Remove from oven and cool completely.
• Next, make the  Crème Pâtissière.
• Combine 3/4 c milk and cream (proportioned as you wish) and vanilla in a medium saucepan over high heat, stirring until simmering.  Remove from heat.
• In a separate medium bowl, whisk together remaining 1/4 c milk/cream, egg yolks, sugar, and cornstarch.  While continuing to whisk, slowly pour the hot milk mixture into the egg mixture. It is important to do this slowly and while whisking, or you’ll get scrambled eggs.
• Return the saucepan to the stove, whisking over high heat until the mixture thickens to a pudding-like consistency.
• Pass the cream through a strainer into a bowl to catch any curdled eggs. Place plastic wrap directly on the surface of the cream and refrigerate for several hours.
• Once cool, whip the cream to loosen it up. Slice cream puffs in half like a sandwich, and spoon or pipe the Crème Pâtissière to make a nice filling.
• To add the s’mores touch, melt chocolate chips in the microwave and drizzle on top of the cream puffs.  Add two or three chopped marshmallows (toast ahead of time if desired), and sprinkle the top and sides with crushed graham cracker.