Candy Cane Cream Puffs

Name: Candy Cane Cream Puffs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters crushed candy cane pieces - about 8 large candy canes; 2 Tbsps cornstarch; 4 egg yolks; 4 larges eggs; 2 Tbsps flour; 1 teaspoons mint extract; 59 milliliters powdered sugar; 0 teaspoons salt; 6 Tbsps sugar; 1 Tbsp unsalted butter, softened, cut into chunks; 1 teaspoons vanilla; 237 milliliters water; 473 milliliters whole milk

Candy Cane Cream Puffs might be just the side dish you are searching for. This recipe makes 6 servings with 270 calories, 8g of protein, and 11g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. A mixture of salt, vanilla, mint extract, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

For the Pastry: Center two racks in the middle of the oven and preheat to 425°F. Line 2 baking sheets with parchment paper. Prepare a pastry bag with a large, round tip. If you don't have a pastry bag, use a zipper-lock bag with the corner cut off.

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Oven

Combine butter, water, sugar, and salt in a pot and bring to boil over medium heat.

Ingredients you will need

Butter

Sugar

Water

Salt

Equipment you will use

Pot

Sprinkle in the flour and stir quickly with a wooden spoon. Stirring constantly, cook until the dough forms a ball and pulls away from the sides of the pan and there is no more water pooled at the bottom, about 2 minutes.

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Wooden Spoon

Frying Pan

Remove from heat and let sit for 2 minutes, stirring four or five times to keep the dough from sticking to the bottom of the hot pan.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Transfer the dough to a large bowl. Using an electric mixer, beat in the eggs one at a time. After all eggs are added, keep beating until the dough is a uniform consistency; it should be sticky and form soft peaks.

Ingredients you will need

Dough

Egg

Equipment you will use

Hand Mixer

Bowl

Spoon the dough into a pastry bag or large zip-top bag with a big corner snipped off. Pipe the dough onto the prepared baking sheet in 3-inch round mounds, standing about 2-inches tall. Make sure to leave 2-inchs of space between the pastries. You should have enough dough for 6 to 8 puffs.

Ingredients you will need

Mounds Bar

Dough

Equipment you will use

Baking Sheet

Pastry Bag

Slide the baking sheet into the oven and bake for 15 minutes, then reduce the heat to 375°F and bake until pastries puff up and are golden brown, about 30 minutes longer.

Equipment you will use

Baking Sheet

Oven

Remove from oven and let cool completely on the baking sheet. Once completely cool, cut the puffs in half length-wise using a serrated bread knife.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Bread Knife

Oven

For the Pastry Cream: In a heavy-bottomed 3-quart pot, whisk the milk and egg yolks together. Set aside. In a small bowl, sift together the flour, cornstarch, sugar, and salt.

Ingredients you will need

Pastry Cream

Corn Starch

Egg Yolk

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Whisk

Bowl

Pot

Cook milk and egg mixture over medium heat, stirring constantly, just until bubbles form around the edges and the surface starts to steam.

Ingredients you will need

Milk

Egg

Sprinkle in the flour mixture, whisking quickly to break up any lumps. Bring the pastry cream just to a boil, stirring constantly and scraping bottom to ensure it is not burning. Reduce heat to low. Cook until the cream thickens and heavily coats the back of a spoon, about 2 minutes.

Ingredients you will need

Pastry Cream

Cream

All Purpose Flour

Equipment you will use

Whisk

Remove from heat.

Stir in the butter, vanilla, and mint extract, mixing until fully incorporated.

Ingredients you will need

Peppermint Extract

Vanilla

Butter

Let pastry cream cool completely before proceeding.

Ingredients you will need

Pastry Cream

Remove the top half of the pastries and spoon pastry cream into the bottom portion of the puff pastry, filling it up as much as you can without it spilling over the sides. You can also use a pastry bag fitted with a very large star tip to pipe the cream into the pastry in a tall, spiraling tower.

Ingredients you will need

Pastry Cream

Puff Pastry Sheets