Best Hot Peppermint Puff Recipes

PEPPERMINT PUFFS

Steps:

• In a medium bowl, whisk together the flour and salt.
• In a large bowl, use an electric mixer to beat the butter and sugar until smooth and creamy. Beat in the egg. Beat in the peppermint and vanilla extracts. On low speed, beat in the flour mixture. Shape the dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 375°F. Coat baking sheets with nonstick cooking spray (or parchment paper).
• Shape the dough into 1 inch balls (roll with your hands) for a total of 36 cookies; place on prepared baking sheets.
• Bake 10 to 12 minutes or until the bottoms are lightly browned. Transfer the cookies to wire racks to cool completely.
• When cool, drizzle with melted white chocolate; dip in chopped candy canes. Let cool completely to harden.

PEPPERMINT CREAM PUFFS

Steps:

• 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 flour. Cook, stirring constantly, until a skin forms on bottom of pan, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted 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 fitted 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 finger 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.
• Bake for 15 minutes. Rotate pans, and bake until fully puffed and deep golden brown, about 10 minutes more. Let cool completely on wire racks.
• 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 fill entire puff. Place Peppermint Pastry Cream in a pipping bag fitted with same ¼-inch tip. Place piping tip into hole, and apply gentle pressure to fill. Repeat with remaining puffs and remaining Peppermint Pastry Cream.
• When ready to plate, stir together crushed peppermint candies and confectioners' sugar in a small bowl. Using a fine-mesh sieve, dust peppermint sugar mixture onto cream puffs. Garnish with peppermint candy pieces, if desired. Serve immediately, or refrigerate until ready to serve. Best served same day.
• 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 fine-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. Use immediately.

PEPPERMINT PUFF PASTRY STICKS

Steps:

• Preheat oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely., Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT FUDGE RECIPE

Steps:

• PREPARE 9-inch square pan with parchment paper or wax paper
• COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
• ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
• BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
• REMOVE from heat, whisk in the peppermint extract until mixture is smooth
• POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
• POUR mixture into pan and spread evenly
• REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin. Sprinkle on top of fudge
• PLACE in refrigerator at least 2 hours or overnight to chill
• CUT into small squares
• STORE leftovers in refrigerator

HOT PEPPERMINT PUFF

Steps:

• Heat milk but do not boil.
• Dissolve peppermints & marshmallows in milk.
• Whisk until fully blended & frothy.

PEPPERMINT PUFFS

Steps:

• Stir together flour and salt in medium bowl.
• Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
• Heta oven to 375. Coat baking sheet with non-stick cooking spray.
• Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
• Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.