november | december 2019 78
2 tablespoons (16 grams) fi nely crushed soft
2 tablespoons (14 grams) confectioners’
Garnish: crushed soft peppermint candies
- Preheat oven to 375°F (190°C). Using a
permanent marker and a 2-inch round cutter
as a guide, draw 24 circles evenly spaced onto
2 sheets of parchment paper. Turn parchment
over, and place on 2 baking sheets.
- In a medium saucepan, melt butter over
medium heat. Add ½ cup (120 grams) water,
milk, granulated sugar, and salt; bring to a boil.
Using a wooden spoon, stir in fl our. Cook,
stirring constantly, until a skin forms on bottom
of pan, 1 to 2 minutes. Transfer mixture to the
bowl of a stand mixer fi tted with the paddle
attachment. With mixer on low speed, beat
until dough is warm to the touch, about 1
minute. Add 5 eggs (250 grams) and egg
white, one at a time, beating until combined
after each addition.
- Transfer batter to an 18-inch piping bag
fi tted with a ½-inch round tip (Wilton 1A).
Place piping tip in center of a drawn circle.
Hold tip perpendicular ½ inch above parchment
paper. Holding tip stationary the entire time,
apply even pressure until batter reaches edges
of drawn circle. Stop applying pressure, and
lift up. Wet your fi nger with water, and press
down tip to create a smooth top. Repeat
with remaining batter. In a small bowl, whisk
together remaining 1 egg (50 grams) and
remaining 1 tablespoon (15 grams) water. Brush
tops of batter rounds with egg wash.
4. Bake for 15 minutes. Rotate pans, and bake
until fully puff ed and deep golden brown, about
10 minutes more. Let cool completely on wire
5. Using a ¼-inch round piping tip, poke a
hole in center of bottom of each puff. Insert a
skewer into hole, and move it around to ensure
cream will fi ll entire puff. Place Peppermint
Pastry Cream in a pipping bag fi tted with same
¼-inch tip. Place piping tip into hole, and apply
gentle pressure to fi ll. Repeat with remaining
puff s and remaining Peppermint Pastry Cream.
6. When ready to plate, stir together crushed
peppermint candies and confectioners’ sugar
in a small bowl. Using a fi ne-mesh sieve, dust
peppermint sugar mixture onto cream puff s.
Garnish with peppermint candy pieces, if
desired. Serve immediately, or refrigerate until
ready to serve. Best served same day.
*We used Président.
PEPPERMINT PASTRY CREAM
Makes about 3½ cups
3 cups (720 grams) whole milk
⅔ cup (133 grams) granulated sugar, divided
6 tablespoons (48 grams) cornstarch
½ teaspoon (1.5 grams) kosher salt
4 large egg yolks (74 grams)
2 tablespoons (28 grams) unsalted butter,
¾ teaspoon (3 grams) peppermint extract
½ teaspoon (2 grams) vanilla extract
¼ cup (32 grams) fi nely crushed soft
- In a medium saucepan, combine milk and
⅓ cup (66.5 grams) sugar. Cook over medium
heat, stirring frequently, just until bubbles form
around edge of pan.
- In a medium bowl, whisk together cornstarch,
salt, and remaining ⅓ cup (66.5 grams) sugar.
Whisk in yolks until well combined. (Mixture will
be very thick.) Gradually add milk mixture to yolk
mixture, whisking constantly. Return mixture
to saucepan. Bring to a boil over medium heat,
whisking constantly. Cook, whisking constantly,
until thickened and an instant-read thermometer
registers 190°F (88°C), 2 to 3 minutes.
- Remove from heat. Stir in butter and
extracts until butter is melted. Strain through
fi ne-mesh sieve into a glass bowl. Cover with
a piece of plastic wrap, pressing wrap directly
onto surface of pastry cream to prevent a skin
from forming. Refrigerate until thoroughly
chilled, 2 to 3 hours or overnight.
- When ready to use, whisk pastry cream until
smooth; stir in crushed peppermint candies.
Notes: To fi nely crush soft peppermint candies,
place in a medium resealable plastic bag. Using
a rolling pin, crush candies; continue to roll over
candies in bag with rolling pin until fi nely crushed
(peppermint pieces no larger than ⅛ inch thick).
Peppermint Pastry Cream can be made through
step 3 up to 4 days in advance and kept
refrigerated. Stir in fi nely crushed peppermint
candies just before ready to use.