Miniature Peppermint Cream Puffs with Hot Fudge Sauce

By Morganp9661

Ingredients

• CREAM PUFFS
• 1/2 cup water
• 1/4 cup unsalted butter, cut up
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup bread flour
• 2 eggs, room temp.
• FILLING
• 10 (1-inch) peppermints, crushed (about 1/4 cup)
• 3/4 cup heavy whipping cream
• 1/4 cup plain yogurt
• 1 tablespoon sugar
• 1/4 teaspoon peppermint extact
• HOT FUDGE SAUCE
• 1 cup heavy whipping cream
• 8 oz. semisweet chocolate, copped
• 1/4 cup unsweetened cocoa
• 1/4 cup unsalted butter, cut up
• 1/4 cup packed brown sugar

Details

Servings 20

Preparation

Step 1

1. Heat oven to 400 degrees. Line baking sheet with parchment paper. Bring water, 1/4 cup butter, 1 tablespoon sugar and salt to a full rolling boil in a medium sauce pan over medium heat. Add flour all at once; immediately begin stirring vigorously with wooden spoon until dough forms a smooth ball and pulls away from the sides of the pan, leaving just a light film on the pan, 30 to 60 seconds. Remove from heat. transfer to stand mixer and beat in eggs one at a time until blended and dough is thick and shiny (it should plop lazily from your spoon when you hold it up).

2. Pipe cream puff dough into 20 (1 1/4-inch) mounds about the size of a ping pong ball on a baking sheet, using a pastry bag fitted with 1/2 -inch fluted tip. Or drop by the teaspoonfuls.

3. Bake 20 minutes or until puffed and light golden brown; remove from oven. With tip of knife, make small slit in side of each puff to release excess moisture. Bake 5 minutes or until firm and golden brown. Cool completely on a wire rack.

4. Meanwhile, heat all sauce ingredients in medium saucepan over medium-low heat until melted and smooth, stirring occasionally. serve warm.

5. Sift crushed peppermints through strainer; reserve powder for filling and larger pieces for garnish. Beat cream in large bowl at medium-high speed until soft peaks form. Add yogurt, 1 tablespoon sugar and peppermint extract. Continue beating until firm peaks form. Fold in peppermint powder.

6. Slice the top of each cream puff just enough to open it, leaving top attached. Pipe or spoon about 1 1/2 tablespoons of the filling into each puff. Top with Hot fudge sauce; sprinkle with crushed peppermint pieces.