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Recipe

PEPPERMINT CREAM PUFF WREATH

Makes 36 cream puffs

Making cream puffs is easy. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar). Recipe adapted from The Canadian Living Test Kitchen

Ingredients

  • 1 cup (250 mL) milk or water
    1 tsp (5 mL) granulated sugar
    1/4 tsp (1 mL) salt
    1/2 cup (125 mL) unsalted butter, cubed
    1 cup (250 mL) all-purpose flour
    4 eggs
    2 tbsp (30 mL) icing sugar

    Peppermint Filling:
    1-1/3 cups (325 mL) whipping cream, (35%)
    10 oz (283 g) white chocolate, chopped
    1 tsp (5 mL) peppermint extract

Preparation

  • Peppermint Filling:
    In small saucepan, bring cream to boil; pour over chocolate in heatproof bowl,
    stirring until melted. Stir in peppermint extract. Loosely cover and refrigerate until chilled, about 2
    hours. Using electric mixer, whisk until thickened and soft peaks form (do not overbeat).

    Cream puffs:
    In saucepan, bring milk, granulated sugar and salt to boil over medium-high heat, stirring. Stir in
    butter until melted. Reduce heat to medium-low; add flour all at once and beat with wooden spoon
    until dough comes cleanly off side of pan but lightly films bottom of pan.
    Transfer to stand mixer with paddle attachment; beat on medium speed for 30 seconds. Beat in
    eggs, 1 at a time, beating each until thoroughly incorporated. (Or remove saucepan from heat; with
    wooden spoon, beat in eggs, 1 at a time.)
    Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough, 2 inches (5 cm) apart, into 1-1/2-inch
    (4 cm) circles, about 1/2 inch (1 cm) high and dragging tip toward you to create tip of leaf, onto 2
    parchment paper-lined baking sheets.
    Bake in top and bottom thirds of 400ºF (200ºC) oven, switching and rotating pans after 8 minutes,
    until golden, 14 to 16 minutes.
    Reduce heat to 350ºF (180ºC); bake until golden brown, 10 to 12 minutes. Turn off heat; open door
    slightly and let dry in oven until cool enough to handle. Remove to racks; let cool completely.
    Cut each leaf in half horizontally. Spoon filling into each bottom; replace top. To serve, arrange leaves
    on large platter with points facing outward to resemble wreath. Dust with icing sugar.
Print Recipe
on The World Cuisine
 
 

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