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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
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Miniature Peppermint Cream Puffs with Hot Fudge Sauce
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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.
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