Bake_from_Scratch_November-December_2019

november | december 2019 78

2 tablespoons (16 grams) fi nely crushed soft
peppermint candies
2 tablespoons (14 grams) confectioners’
sugar
Garnish: crushed soft peppermint candies

1. 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.


2. 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.


3. 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
   racks.
   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,

softened

¾ teaspoon (3 grams) peppermint extract

½ teaspoon (2 grams) vanilla extract

¼ cup (32 grams) fi nely crushed soft

peppermint candies

1. 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.


2. 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.


3. 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.


4. When ready to use, whisk pastry cream until
   smooth; stir in crushed peppermint candies.
   Use immediately.

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.