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Candy Cane Cream Puffs

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  • Author: amina amina
  • Total Time: 45

Description

These Candy Cane Cream Puffs are the sweetest way to bring Christmas magic to your dessert table! With crispy golden pastry shells, fluffy peppermint cream, crushed candy canes, and a beautiful white chocolate drizzle, every bite tastes like a festive holiday dream.

Ingredients

Scale
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (113 g) unsalted butter
  • 1 tablespoon (12 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • 2 cups (480 ml) heavy whipping cream
  • 1/3 cup (40 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/3 cup (45 g) crushed candy canes
  • 1/2 cup (85 g) white chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Combine water, milk, butter, sugar, and salt in a saucepan. Heat until the butter melts and the mixture begins to boil.
  3. Remove from heat, add the flour, and stir until a thick dough forms.
  4. Return the pan to medium-low heat and cook for 1–2 minutes, stirring continuously.
  5. Transfer the dough to a mixing bowl and cool for 5–10 minutes.
  6. Add the eggs one at a time, mixing thoroughly until the dough becomes smooth and glossy.
  7. Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheets.
  8. Bake for 20–25 minutes until puffed and golden. Avoid opening the oven during baking.
  9. Poke a small hole in each shell to release steam, then return them to the switched-off oven for 5 minutes with the door slightly open.
  10. Cool the pastry shells completely on a wire rack.
  11. Beat heavy cream, powdered sugar, vanilla extract, and peppermint extract until stiff peaks form.
  12. Fold in half of the crushed candy canes.
  13. Transfer the peppermint cream to a piping bag and fill each cooled pastry shell.
  14. Melt white chocolate chips with coconut oil in the microwave, stirring every 20 seconds until smooth.
  15. Drizzle melted white chocolate over the cream puffs and sprinkle with the remaining crushed candy canes.
  16. Refrigerate for 20–30 minutes before serving.
  • Prep Time: 25
  • Category: Baking
  • Cuisine: amircain

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Find it online: https://foodnaura.com/candy-cane-cream-puffs/