Peppermint Cream-Puff Ring with Chocolate Glaze

Name: Peppermint Cream-Puff Ring with Chocolate Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 3 Tbsps sliced almonds, toasted; 2 teaspoons light corn syrup; 118 milliliters chilled crème fraîche or sour cream; 4 larges eggs; 40 fresh mint leaves; 315 milliliters (or more) heavy whipping cream; 1 leave Additional fresh mint; 0 teaspoons peppermint extract (optional); 0 teaspoons salt; 57 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 6 Tbsps sugar, divided; 118 milliliters (1 stick) unsalted butter, cut into 8 pieces; 118 milliliters water; 1 Tbsp whipping cream; 118 milliliters whole milk

Peppermint Cream-Puff Ring with Chocolate Glaze might be just the side dish you are searching for. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 25g of fat, and a total of 319 calories. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up eggs, additional mint leaves, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheat to 425°F. Using 8-inch round cake pan bottom as guide, draw 8-inch circle on piece of parchment paper; turn paper over and place on baking sheet. Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat.

Equipment you will use

Baking Paper

Baking Sheet

Cake Form

Sauce Pan

Oven

Add flour all at once; mix in with wooden spoon. Reduce heat to medium-low.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Stir constantly and vigorously until dough comes together in smooth mass. Continue cooking until dough pulls away from sides of pan, stirring constantly, about 2 minutes.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Transfer hot dough to heavy-duty electric mixer fitted with paddle attachment.

Ingredients you will need

Dough

Equipment you will use

Hand Mixer

Add 3 eggs, 1 at a time, and beat until each egg is fully incorporated before adding next.

Ingredients you will need

Egg

Whisk remaining egg in small bowl to blend; very gradually add enough egg to form thick, shiny, and silky dough.

Ingredients you will need

Dough

Egg

Equipment you will use

Whisk

Bowl

Spoon warm dough into pastry bag fitted with 3/4-inch-wide plain piping tip. Pipe 1-inch-thick ring of dough along outline of circle on parchment. Pipe second ring of dough inside first ring, just touching first. Pipe third ring of dough on top of circle where first and second rings of dough meet.

Ingredients you will need

Dough

Equipment you will use

Pastry Bag

Bake dough ring 15 minutes. Reduce oven temperature to 375°F and bake until ring is puffed, brown, and firm, about 20 minutes. Turn off oven; leave ring in oven 5 minutes. Using serrated knife, cut off top of pastry ring in 1 piece. Cool both top and base pieces completely. Using fingers, gently remove any soft dough from inside of base and discard. (Can be made 6 hours ahead; let stand at room temperature.)

Ingredients you will need

Dough

Base

Equipment you will use

Serrated Knife

Oven

Bring 1 1/3 cups heavy cream and 40 mint leaves to boil in medium saucepan.

Ingredients you will need

Heavy Cream

Mint

Equipment you will use

Sauce Pan

Remove from heat. Cover and let steep 1 hour, then refrigerate until cold, about 3 hours. Strain cream into measuring cup; add enough additional chilled whipping cream to measure 1 1/3 cups.

Ingredients you will need

Cream

Equipment you will use

Measuring Cup

Using electric mixer, beat crème fraîche and 2 tablespoons sugar in medium bowl until thick. Using electric mixer, beat mint cream and remaining 4 tablespoons sugar in large bowl to firm peaks. Fold crème fraîche mixture into mint mixture.

Ingredients you will need

Creme Fraiche

Cream

Sugar

Mint

Equipment you will use

Hand Mixer

Bowl

Mix in peppermint extract if stronger mint flavor is desired.

Ingredients you will need

Peppermint Extract

Mint

Carefully place base of pastry ring on platter. Spoon mint cream into large pastry bag fitted with large star tip. Pipe large rosettes into hollowed-out base. Pipe second row of rosettes atop first row. Gently place pastry top on mint cream. Refrigerate while making glaze.

Ingredients you will need

Cream

Base

Mint

Equipment you will use

Pastry Bag

Stir chocolate, cream, and corn syrup in small bowl set over simmering water until melted and smooth. Using small icing spatula, spread glaze over top of pastry.

Ingredients you will need

Corn Syrup