How to make
Prepare the steamed dough by mixing the butter, water, milk, sugar and salt in a saucepan. Once the mixture has boiled, pour in all the flour and start stirring vigorously with a wooden spoon until you get a dough that separates from the sides of the saucepan.
Then transfer the mixture into a bowl and wait for it to cool slightly, but still be warm.
Gradually add the eggs one by one and stir again with the wooden spoon until the dough absorbs the egg. Follow the same steps for the remaining eggs. You should get a firm, smooth and shiny dough.
Shape the eclairs into balls using a spoon. Place them on a tray in which you have previously placed baking paper. Bake the eclairs in a preheated oven at 390°F (200°C) for 25 minutes.
When the eclairs are ready, they will be slightly golden in color, with a hard crust on top and bottom. After the eclairs are baked, do not remove them from the oven immediately, but leave them to cool in it with the oven turned off and the door slightly ajar.
The eclair cream is prepared by bringing 2/3 of the milk to a boiling point in a saucepan, adding the sugar. The remaining cold milk is mixed with the flour, egg yolks and vanilla until a homogeneous mixture is obtained, then this mixture is added to the boiling milk and stirred vigorously until it thickens.
A few of the marshmallows are set aside to decorate the eclairs, and the rest are poured into the hot cream to melt. Stir vigorously until the marshmallows have completely melted.
Leave the finished cream to cool.
Using a piping bag, the eclairs are filled, after both the cream and the eclairs have cooled. The chocolate is melted and the eclairs are spread with it on top.
The marshmallows, that you set aside are cut into small pieces and arranged on top of the melted chocolate on the eclairs.
Enjoy these gorgeous marshmallow eclairs.
Read about the subtleties of filling eclairs and get acquainted with the delicious history of eclairs.
