↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
CREAM PUFFS
1/2 cup water
1/4 cup unsalted butter, cut up
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup King Arthur bread flour
2 eggs, room temperature
FILLING
10 (1-inch) peppermints, crushed (about 1/4 cup)
3/4 cup heavy whipping cream
1/4 cup plain yogurt
1 tablespoon sugar
1/4 teaspoon peppermint extract
HOT FUDGE SAUCE
1 cup heavy whipping cream
8 oz. semisweet chocolate, chopped
1/4 cup unsweetened cocoa
1/4 cup unsalted butter, cut up
1/4 cup packed brown sugar
1. Heat oven to 400ºF. Line baking sheet with parchment paper. Bring water, 1/4 cup butter, 1 tablespoon sugar and salt to a full rolling boil in medium saucepan over medium heat. Add flour all at once; immediately begin stirring vigorously with wooden spoon until dough forms a smooth ball and pulls away from sides of pan, leaving just a light film on the pan, 30 to 60 seconds. Remove from heat. Stir in eggs one at a time until blended and dough is thick and shiny (it should plop lazily from your spoon when you hold it up).
2. Pipe cream puff dough into 20 (1 1/4-inch) mounds about the size of a ping pong ball on baking sheet, using pastry bag fitted with 1/2-inch fluted tip. (Or drop by teaspoonfuls onto baking sheet.)
3. Bake 20 minutes or until puffed and light golden brown; remove from oven. With tip of knife, make small slit in side of each puff to release excess moisture. Bake 5 minutes or until firm and golden brown. Cool completely on wire rack. (Cream puffs can be made 1 day ahead and refrigerated or 1 month ahead and frozen. To crisp cream puffs before serving, place in a 350ºF. oven for 3 to 5 minutes or until firm; cool completely.)
4. Meanwhile, heat all sauce ingredients in medium saucepan over medium to medium-low heat until melted and smooth, stirring occasionally. Serve warm. (Sauce can be made 1 week ahead. Cover and refrigerate. Reheat over low heat until warm.)
5. Sift crushed peppermints through strainer; reserve powder for filling and larger pieces for garnish. Beat cream in large bowl at medium-high speed until soft peaks form. Add yogurt, 1 tablespoon sugar and peppermint extract. Continue beating until firm peaks form. Fold in peppermint powder. (Filling can be made 1 hour ahead. Cover and refrigerate.)
6. Slice top of each puff just enough to open it, leaving top attached. Pipe or spoon about 1 1/2 tablespoons of the filling into each puff. Top with hot fudge sauce; sprinkle with reserved crushed peppermint pieces.
20 miniature cream puffs; 2 cups hot fudge sauce
view more member recipes
Miniature Peppermint Cream Puffs with Hot Fudge Sauce
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
CREAM PUFFS
1/2 cup water
1/4 cup unsalted butter, cut up
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup King Arthur bread flour
2 eggs, room temperature
FILLING
10 (1-inch) peppermints, crushed (about 1/4 cup)
3/4 cup heavy whipping cream
1/4 cup plain yogurt
1 tablespoon sugar
1/4 teaspoon peppermint extract
HOT FUDGE SAUCE
1 cup heavy whipping cream
8 oz. semisweet chocolate, chopped
1/4 cup unsweetened cocoa
1/4 cup unsalted butter, cut up
1/4 cup packed brown sugar
1. Heat oven to 400ºF. Line baking sheet with parchment paper. Bring water, 1/4 cup butter, 1 tablespoon sugar and salt to a full rolling boil in medium saucepan over medium heat. Add flour all at once; immediately begin stirring vigorously with wooden spoon until dough forms a smooth ball and pulls away from sides of pan, leaving just a light film on the pan, 30 to 60 seconds. Remove from heat. Stir in eggs one at a time until blended and dough is thick and shiny (it should plop lazily from your spoon when you hold it up).
2. Pipe cream puff dough into 20 (1 1/4-inch) mounds about the size of a ping pong ball on baking sheet, using pastry bag fitted with 1/2-inch fluted tip. (Or drop by teaspoonfuls onto baking sheet.)
3. Bake 20 minutes or until puffed and light golden brown; remove from oven. With tip of knife, make small slit in side of each puff to release excess moisture. Bake 5 minutes or until firm and golden brown. Cool completely on wire rack. (Cream puffs can be made 1 day ahead and refrigerated or 1 month ahead and frozen. To crisp cream puffs before serving, place in a 350ºF. oven for 3 to 5 minutes or until firm; cool completely.)
4. Meanwhile, heat all sauce ingredients in medium saucepan over medium to medium-low heat until melted and smooth, stirring occasionally. Serve warm. (Sauce can be made 1 week ahead. Cover and refrigerate. Reheat over low heat until warm.)
5. Sift crushed peppermints through strainer; reserve powder for filling and larger pieces for garnish. Beat cream in large bowl at medium-high speed until soft peaks form. Add yogurt, 1 tablespoon sugar and peppermint extract. Continue beating until firm peaks form. Fold in peppermint powder. (Filling can be made 1 hour ahead. Cover and refrigerate.)
6. Slice top of each puff just enough to open it, leaving top attached. Pipe or spoon about 1 1/2 tablespoons of the filling into each puff. Top with hot fudge sauce; sprinkle with reserved crushed peppermint pieces.
20 miniature cream puffs; 2 cups hot fudge sauce
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peppermint Ice Cream Pie With Hot Fudge Sauce
by sgre52160
20 Oreo cookies 1/4 stick of butter, melted 1 1/2 quarts vanilla ice cream 1 tsp peppermint flavoring 10 drops green food coloring Hot Fudge Sauce: 1/2 cup butter 4 squares unsweetened
by sgre52160
20 Oreo cookies 1/4 stick of butter, melted 1 1/2 quarts vanilla ice cream 1 tsp peppermint flavoring 10 drops green food coloring Hot Fudge Sauce: 1/2 cup butter 4 squares unsweetened
Peppermint Cream Fudge
by sgre52160
2 1/2 cups sugar 2/3 cup evaporated milk 1/2 cup butter 1 (8 oz) pkg white chocolate chips 1 (7 oz) jar marshmallow cream 1/2 cup chopped pecans 1/4 cup crushed hard peppermint candy 1 tsp vani
by sgre52160
2 1/2 cups sugar 2/3 cup evaporated milk 1/2 cup butter 1 (8 oz) pkg white chocolate chips 1 (7 oz) jar marshmallow cream 1/2 cup chopped pecans 1/4 cup crushed hard peppermint candy 1 tsp vani
Peppermint Fudge
by sgre52160
4 cups sugar 2 (5 oz) cans evaporated milk 1 cup butter 1 (12 oz) pkg semi-sweet chocolate pieces 1 (7 oz) jar Marshmallow creme 1/2 tsp peppermint extract 1/2 cup coarsely broken peppermint c
by sgre52160
4 cups sugar 2 (5 oz) cans evaporated milk 1 cup butter 1 (12 oz) pkg semi-sweet chocolate pieces 1 (7 oz) jar Marshmallow creme 1/2 tsp peppermint extract 1/2 cup coarsely broken peppermint c
Peppermint Chocolate Fudge
by sgre52160
2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 tsp peppermint extract dash salt 1 can sweetened condensed milk 1/4 cup crushed hard peppermint candy In heavy saucepan, over
by sgre52160
2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 tsp peppermint extract dash salt 1 can sweetened condensed milk 1/4 cup crushed hard peppermint candy In heavy saucepan, over
Peppermint-fudge Brownie Bites
by sgre52160
1 16- to 18-ounce package refrigerated ready-to-bake triple chocolate cookie dough 1 cup tiny marshmallows 2/3 cup miniature semisweet chocolate pieces 1/4 cup crushed striped round peppermint
by sgre52160
1 16- to 18-ounce package refrigerated ready-to-bake triple chocolate cookie dough 1 cup tiny marshmallows 2/3 cup miniature semisweet chocolate pieces 1/4 cup crushed striped round peppermint
view more member recipes