(Nancy Kaufman) #1

november | december 2019 78

2 tablespoons (16 grams) fi nely crushed soft
peppermint candies
2 tablespoons (14 grams) confectioners’
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
    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.

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
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.
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