Peppermint Cream Puffs
 
Makes about 24 cream puffs
Ingredients
  • ½ cup plus 1 tablespoon (127 grams) Président unsalted butter
  • ½ cup (120 grams) plus 1 tablespoon (15 grams) water, divided
  • ½ cup (120 grams) whole milk
  • 2 teaspoons (8 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1¼ cups (156 grams) all-purpose flour
  • 6 large eggs (300 grams), room temperature and divided
  • 1 large egg white (30 grams), room temperature
  • Peppermint Pastry Cream (recipe follows)
  • 2 tablespoons (16 grams) finely crushed soft peppermint candies
  • 2 tablespoons (14 grams) confectioners’ sugar
  • Garnish: crushed soft peppermint candies
Instructions
  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 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.
  3. 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.
  4. 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.
  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 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.
  6. 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.
Recipe by Bake from Scratch at https://bakefromscratch.com/peppermint-cream-puffs/