These days anything that has a cookie, chocolate and marshmallow combination seems to get the name S’more, here is a camp version using Chocolate Mousse.
Yes, you can actually cook cream puffs in a Dutch oven! They are as good or better than what you can make over a stove.
Although you can use anything to stuff in them this is a particularly tasty option that combines cream and instant pudding mixture.
Ideal for a camping pot luck or event that has a finger food option. Eating with your fingers would definitely save on the dishes!
1/2 cup butter
1 cup water
1 cup flour
1/4 teaspoon salt
16 oz heavy whipping cream (475ml thickened cream)
1/4 cup powdered sugar (icing sugar)
1 teaspoon vanilla essence
1 small packet vanilla pudding mix
12 inch Dutch oven
Melt the butter in medium pot, then add the water and bring to a boil.
Slowly stir in the flour and salt while over a medium-high heat and stirring vigorously until a dough ball is formed. Remove from heat and cool for 5 minutes.
Preheat the Dutch oven to 400 degrees F (205 degrees C).
Begin beating the batter vigorously again while adding the eggs one at a time. Beat until completely combined and smooth.
Drop puff dough by rounded teaspoonfuls, 2 inches (5cm) apart in the Dutch oven. Bake for 25 minutes or until golden puffs are formed. Cool on sheets on wire rack.
Beat the cream, vanilla and powdered sugar until stiff peaks form, then stir in dry pudding mix. Place in a cooler to chill.
In a plastic bag add a piping tip in one corner, then fill with the cream filling. Insert piping tip into the cooked and cooled puff then fill with about 1 tablespoon cream filling.
Serve immediately, may be garnished with a sprinkle of confectioners sugar.