Chocolate Peppermint Profiteroles Recipes

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CHOCOLATE-PEPPERMINT PROFITEROLES



Chocolate-Peppermint Profiteroles image

Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Yield Makes about 20

Number Of Ingredients 20

1/2 cup all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
Salt
1/2 cup whole milk
4 tablespoons unsalted butter
2 tablespoons granulated sugar
2 or 3 large eggs
2 cups whole milk
1/2 cup granulated sugar
Salt
2 large egg yolks
3 tablespoons cornstarch
3/4 teaspoon pure peppermint extract
1 cup heavy cream
1 1/4 cups heavy cream
3 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup packed dark-brown sugar
1/2 cup unsweetened Dutch-process cocoa powder
Salt

Steps:

  • Preheat oven to 375 degrees. Make the profiteroles: Sift together flour, cocoa, and 1/8 teaspoon salt. Bring milk, butter, and granulated sugar to a boil in a medium saucepan, stirring constantly until sugar dissolves. Remove from heat, and immediately stir in flour mixture using a wooden spoon. Return saucepan to medium heat; cook, stirring constantly, until dough forms and flour lumps dissolve, about 2 1/2 minutes.
  • Transfer dough to the bowl of a mixer, and beat on medium speed until slightly cooled, about 2 minutes. Beat in 2 eggs, 1 at a time. Test dough by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. Lightly beat remaining egg, and add to dough, 1 teaspoon at a time, testing after each addition. Beat until batter is smooth and glossy, about 2 minutes more.
  • Using a pastry bag fitted with a 1/2-inch round tip, pipe about twenty 1 1/2-inch rounds of batter onto a parchment-lined baking sheet, spacing about 1 inch apart. Bake until puffed and cooked through, about 20 minutes. Transfer to a wire rack; let cool completely.
  • Meanwhile, make the peppermint cream: Bring milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt to a boil in a medium saucepan. While milk is heating, whisk together yolks and remaining 1/4 cup granulated sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time, until combined. Once milk starts to boil, slowly pour it into yolk mixture, whisking constantly. Return entire mixture to saucepan; whisk. Cook over medium-high heat until thick, about 1 1/2 minutes. Immediately remove from heat, and strain through a fine sieve into a bowl. Stir in peppermint. Press plastic wrap directly onto surface of cream, and refrigerate until cool, about 1 hour.
  • Whisk peppermint cream until smooth. Whisk heavy cream in a medium bowl until medium-stiff peaks form. Working in 2 batches, fold whipped cream into peppermint cream.
  • Make the chocolate sauce: Heat heavy cream and butter in a small saucepan over medium-high heat until butter melts. Add sugars, whisking until dissolved. Whisk in cocoa and a pinch of salt. Strain chocolate sauce through a fine sieve into a bowl. Let stand until ready to use.
  • Assemble the profiteroles: Slice profiteroles in half horizontally. Sandwich about 1 tablespoon peppermint cream between each. Pour warm chocolate sauce over profiteroles just before serving.

CHOCOLATE PEPPERMINT PIZZELLE



Chocolate Peppermint Pizzelle image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 18 sandwiched cookies

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/4 teaspoon fine salt
3 large eggs, at room temperature
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature
Vegetable oil spray
Confectioners' sugar, for dusting cookies
12 ounces semisweet chocolate
4 tablespoons unsalted butter
1/2 teaspoon mint extract

Steps:

  • Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
  • In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
  • Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
  • Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
  • To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.

PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE



Peppermint Profiteroles with Chocolate Sauce image

Categories     Mixer     Chocolate     Dessert     Bake     Vegetarian     Kid-Friendly     Frozen Dessert     Mint     Chill     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 16

For ice cream:
2 pints vanilla ice cream, softened
23 hard red-and-white-striped peppermint candies, crushed
1 1/2 teaspoons peppermint extract
For cream puff pastry:
3/4 cup water
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
3/4 cup unbleached all purpose flour
4 large eggs
For chocolate sauce:
1 cup whipping cream
9 ounces semisweet chocolate, chopped
Additional red-and-white-striped peppermint candies, crushed
Fresh mint sprigs

Steps:

  • Make ice cream:
  • Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours.
  • Make cream puff pastry:
  • Preheat oven to 400°F. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
  • Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1 1/2-inch mounds of dough onto sheet, spacing 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
  • Bake pastries 20 minutes. Reduce oven temperature to 350°F. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Ice cream and pastries can be made 1 week ahead. Keep ice cream frozen. Enclose pastries in resealable plastic bag; freeze. Thaw pastries before continuing.)
  • Make chocolate sauce:
  • Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softens, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.)
  • Cut pastries crosswise in half. Place 1 scoop ice cream into bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints. Garnish with mint sprigs.

PROFITEROLES WITH CHOCOLATE SAUCE



Profiteroles with Chocolate Sauce image

Provided by Tyler Florence

Categories     dessert

Time 1h15m

Yield 24 profiteroles or 8 to 12 servings

Number Of Ingredients 12

3/4 cup heavy cream
1 tablespoon butter
1/2 pound semisweet chocolate, cut in chunks
1/4 teaspoon pure vanilla extract
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
Pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking powder
3 large eggs
1 quart vanilla ice cream

Steps:

  • Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.;
  • Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
  • Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes.
  • Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling.
  • Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired.

CHOCOLATE-PEPPERMINT CAKE DONUTS



Chocolate-Peppermint Cake Donuts image

A delicious chocolate cake donut baked in the oven, covered with chocolate-peppermint frosting, and decorated with crushed peppermint candies. These donuts have the perfect balance of chocolate and peppermint. I hope you enjoy them, I know my family did.

Provided by Cambria_Mae

Categories     Doughnuts

Time 1h

Yield 16

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar
¼ cup unsweetened cocoa powder
¼ cup milk
¼ cup unsalted butter, melted
1 teaspoon peppermint extract
2 tablespoons crushed peppermint candies, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
  • Put the batter into a piping bag and pipe into the prepared donut pan.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
  • Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
  • Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 37.8 g, Cholesterol 32.4 mg, Fat 6.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 134.2 mg, Sugar 22.8 g

CHOCOLATE-PEPPERMINT DELIGHT COOKIES



Chocolate-Peppermint Delight Cookies image

A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.

Provided by mcl3086

Categories     Chocolate Cookies

Time 1h30m

Yield 60

Number Of Ingredients 12

1 cup unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) package creme de menthe baking chips (such as Andes®)
1 cup chopped pecans
1 cup chopped dark chocolate
1 teaspoon peppermint extract, or more to taste

Steps:

  • Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
  • Chill dough for 15 to 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
  • Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
  • Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
  • Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
  • Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 24.5 mg, Sugar 8.4 g

PEPPERMINT PROFITEROLES WITH CHOCOLATE SAUCE



Peppermint Profiteroles With Chocolate Sauce image

When you're looking for the perfect finale to a sophisticated and elegant holiday meal, look no further. The ice cream and pastries can actually be made 1 week ahead, and the chocolate sauce can be made 2 days ahead, while the finished product assembles quickly and easily.

Provided by JackieOhNo

Categories     Frozen Desserts

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 pints vanilla ice cream, softened (I use Haagen Das)
23 hard red-and-white-striped peppermint candies, crushed
1 1/2 teaspoons peppermint extract
3/4 cup water
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
3/4 cup unbleached all-purpose flour
4 large eggs
1 cup whipping cream
9 ounces semisweet chocolate, chopped
additional red-and-white striped peppermint candy, crushed (for garnish)
fresh mint sprig (for garnish)

Steps:

  • For Ice Cream: Place ice cream in large bowl. Fold in candies and peppermint extract. Cover and freeze until ice cream is firm, at least 4 hours. (Ice cream can be made 1 week ahead. Keep ice cream frozen.).
  • For Cream Puff Pastry: Preheat oven to 400 degrees. Line heavy large baking sheet with parchment. Combine 3/4 cup water, butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring until butter melts. Add flour and stir over medium heat until dough pulls away from sides of pan and forms ball, about 2 minutes. Cool 10 minutes.
  • Using electric mixer, beat 3 eggs into dough 1 at a time. Transfer dough to pastry bag fitted with 1/2-inch plain tip. Pipe sixteen 1-1/2" mounds of dough onto sheet, spacing about 2 inches apart. Beat 1 egg in small bowl. Brush over dough mounds (do not drip egg onto sheet).
  • Bake pastries 20 minutes. Reduce oven temperature to 350 degrees. Bake pastries until golden brown, about 10 minutes. Using skewer, pierce side of each pastry to allow steam to escape. Bake pastries 5 minutes longer; transfer to racks and cool completely. (Pastries can be made 1 week ahead. Enclosde pastries in resealable plastic bag; freeze. Thaw pastries before continuing.).
  • For Chocolate Sauce:.
  • Bring cream to a simmer in a heavy medium saucepan. Remove from heat. Add chocolate. Let stand until chocolate softenes, about 5 minutes. Whisk until smooth. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat.).
  • To assemble: Cut pastries crosswise in half. Place 1 scoop of ice cream onto bottom of each pastry. Cover with pastry tops. Spoon some warm chocolate sauce into 8 bowls. Place 2 profiteroles atop sauce in each bowl. Spoon sauce over profiteroles. Sprinkle with additional crushed peppermints and garnish with mint sprigs.

Nutrition Facts : Calories 623.6, Fat 46.8, SaturatedFat 28.3, Cholesterol 200.8, Sodium 155.1, Carbohydrate 51.3, Fiber 6.1, Sugar 25.6, Protein 11.7

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From womansday.com


CHOCOLATE PROFITEROLES WITH FRESH MINT CHIP ICE CREAM
2014-08-08 Preheat the oven to 425 F (218 C) and line two baking sheets with parchment paper or silicone liners. Sift together the flour and cocoa powder into a small bowl. In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to …
From sugarhero.com


BEST NO-BAKE CHOCOLATE PEPPERMINT PATTIES RECIPES
2018-05-17 Step 1. For the cookie layer, stir the cookie crumbs, cocoa powder and salt together in a bowl. Add the condensed milk, butter, vanilla and peppermint extract and stir until evenly combined – the mixture will be very soft. Scrape this onto piece of plastic wrap and shape into a disc. Chill for at least 2 hours.
From foodnetwork.ca


RECIPE: CHOCOLATE PROFITEROLES! - FOOD NEWS
Arrange profiteroles in a single layer over the entire surface of the cake. Cover with the remaining chocolate mousse and smooth the top. Cover and refrigerate to set for 4 …
From foodnewsnews.com


CHOCOLATE PEPPERMINT PROFITEROLES | UNIQUE CHOCOLATE …
Garnish: Place chopped chocolate and butter in microwave-safe bowl; microwave on Medium, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Stir in honey; let cool slightly. Dip tops of profiteroles in chocolate. Sprinkle with pretzels and crushed peppermints. Refrigerate for about 10 minutes or until chocolate sets.
From godiva.com


CHOCOLATE-DIPPED PROFITEROLES WITH PEPPERMINT STICK ICE CREAM
Cut profiteroles in half, crosswise, and place 1 scoop of ice cream into the bottom. Dip the top in the warm ganache and place on ice cream. Garnish with crushed peppermint candy. Repeat for the remaining profiteroles. Serve immediately or freeze until service.
From kingsoopers.com


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