”Nothing screams the vacations like peppermint bark, and let’s be clear, cream puffs are merely scrumptious and a lot enjoyable to make. This recipe options cream puffs filled with chocolate ganache, a peppermint whipped cream, topped with chopped peppermint bark, and extra chocolate ganache to complete. It’s such a enjoyable recipe!” —Britney Brown-Chamberlain
Peppermint Bark Cream Puffs
Makes about 20 cream puffs
Cream puffs:
- ¾ cup (180 grams) entire milk
- ½ cup (113 grams) salted butter
- ¼ cup (60 grams) water
- 1 cup (125 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- Pinch kosher salt
- 1 teaspoon (4 grams) vanilla extract
- 3 giant eggs (150 grams)
Peppermint whipped cream:
- 2½ cups (600 grams) chilly heavy whipping cream
- ⅔ cup (80 grams) confectioners’ sugar
- ¾ teaspoon (3 grams) peppermint extract
- ¼ teaspoon kosher salt
Ganache:
- ⅔ cup (158 grams) heavy whipping cream
- 7 ounces (198 grams) darkish chocolate, chopped
- Peppermint bark*, to serve
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
For cream puffs: In a medium saucepan, warmth milk, butter, and ¼ cup (60 grams) water over medium warmth till butter is melted. Add flour and sugar, and whisk till a thick paste begins to kind. Use a flat spatula or picket spoon to stir combination till it begins to appear like mashed potatoes. Proceed to prepare dinner, stirring consistently, till a pores and skin varieties on the underside of the pan, 3 to five minutes.
-
Switch combination to the bowl of a stand mixer fitted with the whisk attachment. With mixer on medium-low pace, beat till dough is heat to the contact, 1 to 2 minutes. Add eggs, separately, beating till mixed after every addition for about 30 seconds. (Combination might look damaged however will come again collectively.) Beat in vanilla.
-
Switch batter to giant pastry bag fitted with a ½-inch spherical piping tip (Wilton 1A/Ateco #806). Pipe batter into 2-inch rounds about 2 inches aside onto ready pan.
-
Bake for quarter-hour. Cut back oven temperature to 350°F (180°C), and bake till the tops of the puffs are golden brown, about quarter-hour.
-
Utilizing a picket choose, poke a gap within the heart of every puff. Enable the puffs to chill utterly.
-
For peppermint whipped cream: Add all elements to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium pace till stiff peaks kind, 2 to 4 minutes. Refrigerate till prepared to make use of.
-
For ganache: Add cream to a medium microwave-safe bowl, and warmth on excessive till steaming, about 1 minute. Add chocolate; let it stand for 1 minute after which whisk till the chocolate is totally melted and mixed with the cream. (Warmth combination on low if chocolate doesn’t totally soften.)
-
Finely chop the peppermint bark or break it into small items.
-
Switch whipped cream to giant pastry bag fitted with a ½-inch piping tip of your selection. Gently reduce the tops off the cream puffs, and fill every with1 tablespoon (12 grams) ganache. Sprinkle with peppermint bark. Then pipe peppermint whipped cream on prime. Place the highest of the cream puffs on prime.
-
Add a drizzle of chocolate ganache on prime, and sprinkle with extra chopped peppermint bark. Finest served similar day as assembled. Refrigerate in an hermetic container for as much as 2 days.
*I used Williams Sonoma Peppermint Bark.
