Remember the pate a choux I’ve frozen last Saturday? Well, I used it today! My first intention was to make Napoleons using this quick puff pastry recipe that I have been wanting to try for a while. But, since there is not a habit of labeling the flours in our house, I accidentally used a low gluten, whole-wheat flour, and the puff pastry didn’t puff. And I had already prepared pastry cream to make Napoleons. So, I used my frozen pate a choux and made cream puffs!
And to make things more interesting, I topped the puffs with orange chocolate and sprinkled peppermint candy! The recipe was a success, seriously everybody loved these puffs! And because of that, I suggest you to always freeze half of every dough you prepare, just in case..
Chocolate Peppermint Cream Puffs
makes 40 cream puffs
For pate a choux:
- Use the recipe here. Omit sugar pearls.
For pastry cream:
- 500 ml milk
- 2 eggs
- 150 gr sugar (5.3 oz.)
- 75 gr (2.65 oz.) cornstarch
- 80 gr dark chocolate with orange, melted
- 3-4 peppermint candies, crushed
- 1-2 tablespoons milk, hot
Heat the milk. In a separate bowl, mix all the other ingredients. When the milk is boiled, pour 3 tablespoons of it to the egg mixture and whisk quickly, so you don’t get cooked egg clumps in your cream! Then, pour this egg mixture to boiled milk and stir for one minute and take the cream off heat.
When the pastry cream and choux puffs are completely cooled, cut the puffs into half and fill them with pastry cream.
Mix the melted chocolate and milk. Pour this over the choux puffs. Sprinkle with crushed peppermint candies.
Oh, and don’t forget the Insatgram photos: