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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