advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate-Peppermint Profiteroles

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

  • Yield: Makes about 20
Chocolate-Peppermint Profiteroles

Source: Martha Stewart Living, October 2010

Ingredients

FOR THE PROFITEROLES

  • 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

FOR THE PEPPERMINT CREAM

  • 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

FOR THE CHOCOLATE SAUCE

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Peppermint cream can be refrigerated for up to 2 days. Chocolate sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water. (Add up to 1/4 cup heavy cream if too thick.)

Reviews (2)

  • terales 27 Nov, 2010

    Porvidajb, the dough calls for 2 or 3 eggs (yolk and white). You start by adding two and if you don't achieve the correct texture (i.e., forming a string), then you beat the third egg and mix in 1 teaspoon of it at a time until the string forms. This is all detailed in step 2. The 2 egg yolks are used in the peppermint cream which is detailed in step 4. Hope this helps.

  • porvidajb 29 Oct, 2010

    I am confused about the egg quantity in this recipe. The ingredients list states 2 egg yolks, then the recipe says to beat in 2 eggs into the dough (2 whole or just yolks?) Then it says that if the dough does not form a string, to add the "remaining" egg? Whole or yolk? A third egg or the second? Not sure where the typo is. Should one only beat one egg into dough first, then wait to see if it forms a string or should one have 3 eggs on hand total? and is it yolks only? thanks!

Related Topics