Side Pannel
Peppermint Cream Puff Ring
Peppermint Cream Puff Ring
- Recipe Submitted by maryjosh on 10/31/2016
Ingredients List
- For the pastry
- 1/2 cup water
- 1/2 cup milk
- 1 stick unsalted butter, cut into 8 pieces
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the cream
- 1 1/3 cups heavy cream
- 40 fresh mint leaves
- 6 tbsp sugar
- 1/2 cup cold creme fraiche
- peppermint extract (optional)
- For the glaze
- 2 oz bittersweet chocolate, chopped
- 1 tbsp heavy cream
- 2 tsp light corn syrup
- 3 tbsp chopped pecans, toasted (or crushed candy canes if you want to be more festive!)
Directions
Center a rack in the oven and preheat to 425. Draw an 8-inch circle on a piece of parchment paper. Turn the paper over and place on a baking sheet. Fit a large pastry bag with a 3/4-inch diameter piping tip.
To make the pastry, bring the water, milk, butter, sugar and salt to a boil in a medium saucepan over medium-high heat. Add the flour to the pan and mix it with a wooden spoon, then keep stirring energetically until the dough comes together. The bottom of the pan should be covered with a thin film of flour. Cook the dough for another 1-2 minutes, stirring constantly, then transfer to the bowl of a stand mixer.
Using the paddle attachment, beat in 3 of the eggs one at a time, making sure each is fully incorporated before adding the next. Whisk the remaining egg in a small bowl and add it gradually just until the dough is thick, shiny, and silky.
Spoon the warm dough into the pastry bag. Pipe a ring of dough about 1 inch thick around so that it outlines your parchment paper circle. Pipe a second ring of dough inside the first ring, just touching it (so that they are concentric). Pipe a third ring of dough on top of the circle where the first and second rings of dough meet (so now you have a triangle of piped dough). If you have any extra dough, use it to pipe out as many cream puffs as you can.
Bake for 15 minutes. Reduce the oven temperature to 375. Bake for another 20-25 minutes or until it is puffed, brown and firm. Transfer baking sheet to a rack to let the ring cool completely.
To make the cream, bring 1 1/3 cups cream and the mint leaves to a boil in a medium saucepan. Remove pan from heat, cover and let steep for 1 hour. Pour into a bowl and refrigerate until cold, about 3 hours or overnight.
Strain the cream into a measuring cup and add as much additional chilled cream as needed to measure 1 1/3 cups.
Use a serrated knife and very gently, slice off the top of the pastry ring in one piece. Pull out and discard (eat) any soft dough from the inside of the base. Carefully place the pastry ring base on a platter.
Using a stand mixer fitted with the whisk attachment, whip the cream and 1/4 cup of the sugar until the cream holds firm peaks. Stir the remaining 2 tbsp sugar into the creme fraiche and, using a rubber spatula, gently fold the creme fraiche into the mint whipped cream. Taste and add peppermint extract to taste. Beat again for another 30 seconds or so if necessary to make cream firm again.
Spoon the mint cream into a clean pastry bag and pipe large rosettes into the base, keeping them close to each other. Pipe a second row of rosettes on top of the first row, piping the top rosettes between the bottom rosettes. Refrigerate the base while you make the glaze.
To make the glaze, melt the chocolate with the cream and corn syrup in a double boiler, stirring, until the glaze is melted and smooth.
Using a small icing spatula, spread the glaze over the top circle of pastry. Sprinkle the nuts over the glaze. Carefully set the ring on top of the base.Refrigerate the cake for at least 1 hour before serving. Pastry can be refrigerated for up to 8 hours before serving.
To make the pastry, bring the water, milk, butter, sugar and salt to a boil in a medium saucepan over medium-high heat. Add the flour to the pan and mix it with a wooden spoon, then keep stirring energetically until the dough comes together. The bottom of the pan should be covered with a thin film of flour. Cook the dough for another 1-2 minutes, stirring constantly, then transfer to the bowl of a stand mixer.
Using the paddle attachment, beat in 3 of the eggs one at a time, making sure each is fully incorporated before adding the next. Whisk the remaining egg in a small bowl and add it gradually just until the dough is thick, shiny, and silky.
Spoon the warm dough into the pastry bag. Pipe a ring of dough about 1 inch thick around so that it outlines your parchment paper circle. Pipe a second ring of dough inside the first ring, just touching it (so that they are concentric). Pipe a third ring of dough on top of the circle where the first and second rings of dough meet (so now you have a triangle of piped dough). If you have any extra dough, use it to pipe out as many cream puffs as you can.
Bake for 15 minutes. Reduce the oven temperature to 375. Bake for another 20-25 minutes or until it is puffed, brown and firm. Transfer baking sheet to a rack to let the ring cool completely.
To make the cream, bring 1 1/3 cups cream and the mint leaves to a boil in a medium saucepan. Remove pan from heat, cover and let steep for 1 hour. Pour into a bowl and refrigerate until cold, about 3 hours or overnight.
Strain the cream into a measuring cup and add as much additional chilled cream as needed to measure 1 1/3 cups.
Use a serrated knife and very gently, slice off the top of the pastry ring in one piece. Pull out and discard (eat) any soft dough from the inside of the base. Carefully place the pastry ring base on a platter.
Using a stand mixer fitted with the whisk attachment, whip the cream and 1/4 cup of the sugar until the cream holds firm peaks. Stir the remaining 2 tbsp sugar into the creme fraiche and, using a rubber spatula, gently fold the creme fraiche into the mint whipped cream. Taste and add peppermint extract to taste. Beat again for another 30 seconds or so if necessary to make cream firm again.
Spoon the mint cream into a clean pastry bag and pipe large rosettes into the base, keeping them close to each other. Pipe a second row of rosettes on top of the first row, piping the top rosettes between the bottom rosettes. Refrigerate the base while you make the glaze.
To make the glaze, melt the chocolate with the cream and corn syrup in a double boiler, stirring, until the glaze is melted and smooth.
Using a small icing spatula, spread the glaze over the top circle of pastry. Sprinkle the nuts over the glaze. Carefully set the ring on top of the base.Refrigerate the cake for at least 1 hour before serving. Pastry can be refrigerated for up to 8 hours before serving.
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