Best 6 Peppermint Cream Puff Ring With Chocolate Glaze Recipes

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Sink your teeth into the delectable Peppermint Cream Puff Ring with Chocolate Glaze, a symphony of flavors and textures that will tantalize your taste buds. This impressive dessert showcases a delicate choux pastry ring adorned with luscious peppermint cream filling and enveloped in a rich chocolate glaze. The delightful combination of peppermint and chocolate creates a harmonious balance of sweetness and minty freshness, while the light and airy cream filling provides a delightful contrast to the crispy pastry. Alongside the main recipe, you'll also discover variations that cater to different preferences and dietary restrictions. Indulge in the classic Vanilla Cream Puff Ring, a timeless treat with a creamy vanilla filling, or explore the decadent Chocolate Cream Puff Ring, a chocolate lover's paradise filled with a velvety chocolate cream. For those with gluten sensitivities, the Gluten-Free Cream Puff Ring offers a delectable alternative, ensuring everyone can savor the joy of these delightful cream puffs.

Here are our top 6 tried and tested recipes!

PEPPERMINT CREAM PUFFS



Peppermint Cream Puffs image

Makes about 24 cream puffs

Number Of Ingredients 21

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
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) finely crushed soft peppermint candies

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.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE



Classic Cream Puffs with Chocolate Sauce image

My mom made this dish once the entire time I was growing up and I remember the texture, the taste of the eggs (in a good way) and the perfect balance of textures and sweetness. I think I have been chasing that very cream puff ever since. I had some great ones in Paris but none quite like Mom's... Cream puffs are made from classic choux pastry, which is also used to make sweet éclairs and savory, cheesy gougères. The choux pastry gets its name from chou, meaning cabbage, and it refers to the round shape of this cream-filled pastry. Note about substitutions: If you don't have vanilla paste, simply sub 3 teaspoons vanilla extract.

Provided by Alex Guarnaschelli

Time 2h45m

Yield 20 cream puffs

Number Of Ingredients 16

3/4 cup granulated sugar
3 tablespoons cornstarch
Pinch kosher salt
6 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1/2 cup whole milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1 1/2 cups chopped semisweet chocolate
1/4 teaspoon ground cinnamon
Confectioners' sugar, for garnish

Steps:

  • Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
  • Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
  • Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
  • Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
  • Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
  • Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
  • Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
  • Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

ALMOND-CREAM PUFF RING



Almond-Cream Puff Ring image

Although individual cream puffs are an awesome dessert, they require a lot of preparation time...and time is one thing I often don't have enough of! That's why I rely on this recipe.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 15

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon almond extract
1 cup heavy whipping cream, whipped
GLAZE:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1-1/2 teaspoons light corn syrup
1-1/2 teaspoons milk

Steps:

  • Cover a baking sheet with foil; grease the foil. Trace a 12-in. circle onto foil; set aside. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop batter by rounded tablespoonfuls along the inside of the circle (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. Lift foil and transfer to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape; cool. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Transfer to a serving plate., In a bowl, whisk the milk, pudding mix and extract for 2 minutes. Chill for 5 minutes or until thickened. Fold in whipped cream. Spread over bottom of ring; replace top. In a microwave, melt chocolate chips and butter; stir until smooth. Stir in corn syrup and milk. Drizzle over ring. Refrigerate until serving.

Nutrition Facts : Calories 255 calories, Fat 17g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 289mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE



Chocolate Bundt Cake With Peppermint Glaze image

I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)

Provided by Daymented

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1 teaspoon cocoa
1 (18 ounce) box devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract or 1/2 teaspoon peppermint extract, to taste
2 tablespoons crushed candy canes (optional)

Steps:

  • Preheat oven to 350 degrees (175 degrees C).
  • Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
  • Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
  • Beat until smooth.
  • Stir in chocolate chips by hand.
  • Pour batter into prepared pan.
  • Bake for 1 hour- but check it after 55 minutes just in case.
  • Allow to cool.
  • In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
  • Stir stir stir.
  • If it's too thick, add another couple drops of water.
  • Drizzle over turned out cake.
  • Sprinkle with crushed candy canes, if you got`em.

CHOCOLATE CREAM PUFF RING



Chocolate Cream Puff Ring image

This is heaven for all chocoholics! My sister-in-law gave me the recipe in high school over 30 years ago, since then it has become a signature dish. Several of my children's friends request it for their birthdays. Don't let the length of the prep. discourage you. The ring is fast and easy to make. I have made it in heart, candy cane and tree shapes for different occasions. You can also make bite size or full size individual puffs (or anything in between), though the ring is the quickest to make.

Provided by momaphet

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup water
4 tablespoons butter
1/2 teaspoon sugar
1/8 teaspoon salt
1/2 cup flour
2 large eggs
1/2 cup butter (no substitutes)
1/2 cup sugar (extra fine if you have it)
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon real vanilla extract
3 large eggs (use fresh eggs and only large)
2 ounces semisweet chocolate or 2 ounces bittersweet chocolate
2 tablespoons butter

Steps:

  • CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
  • In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
  • Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
  • Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
  • Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
  • Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
  • FILLING. Prepare while baking the ring or earlier in the day.
  • Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
  • Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
  • GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
  • ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
  • Serves 6. Double the recipe for 12 servings.
  • For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
  • I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.

Nutrition Facts : Calories 498.6, Fat 40.9, SaturatedFat 24.5, Cholesterol 226.2, Sodium 349.7, Carbohydrate 31.1, Fiber 3.5, Sugar 17.4, Protein 9.1

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE



Coffee-Filled Cream Puffs with Chocolate Glaze image

Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 16 to 18

Number Of Ingredients 16

1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
1 1/2 cups whole milk
1/2 cup strong, freshly brewed espresso
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 cup all-purpose flour
4 large eggs
4 ounces semisweet chocolate (61%), chopped
1/2 cup heavy cream

Steps:

  • Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
  • Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
  • Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
  • Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
  • Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
  • Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
  • Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and ensure that you don't forget anything.
  • Use Fresh Ingredients: The quality of your ingredients will directly affect the taste of your cream puff ring. Use fresh eggs, butter, and milk whenever possible.
  • Don't Overmix the Dough: Overmixing the dough will make the cream puffs tough. Mix just until the ingredients are combined.
  • Chill the Dough: Chilling the dough for at least 30 minutes before baking will help the cream puffs rise evenly.
  • Bake the Cream Puffs in a Preheated Oven: This will help them rise quickly and evenly.
  • Don't Open the Oven Door: Opening the oven door during baking can cause the cream puffs to fall.
  • Fill the Cream Puffs When They're Cool: This will prevent the filling from melting and making the cream puffs soggy.
  • Decorate the Cream Puff Ring Just Before Serving: This will help the decorations stay fresh and prevent them from wilting.

Conclusion:

This easy and festive Peppermint Cream Puff Ring with Chocolate Glaze is sure to impress your guests. It's a great dessert for any special occasion, and it's sure to be a hit with everyone who tries it. With just a little bit of time and effort, you can create a delicious and beautiful dessert that will be the star of your next party.

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