This Mint Cream Puff Ring is a delightful and elegant dessert, perfect for special occasions or whenever you want to impress your guests. The light, airy cream puffs are filled with a refreshing mint fluff made from crème de menthe, peppermint candy, and whipped cream. The finishing touch is a rich chocolate glaze drizzled over the top, which perfectly contrasts the minty filling. This combination of flavors and textures creates a decadent treat that looks as impressive as it tastes.
The recipe is simple, using Bisquick baking mix for the dough and basic ingredients for the filling and glaze. With its cool minty filling and rich chocolate glaze, this dessert is sure to become a favorite for holidays, parties, or anytime you want a show-stopping dessert.
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Cream Puff Crown
Food History
Cream puffs, or choux pastry, originated in France and have been a popular dessert worldwide for centuries. The light, hollow pastry is traditionally filled with whipped cream, custard, or pastry cream. The addition of flavored fillings, such as mint fluff in this recipe, reflects a modern twist on the classic cream puff.
Mint-flavored desserts, especially those using crème de menthe, gained popularity in the mid-20th century as a trendy addition to cakes, pies, and other sweets. Crème de menthe adds a cool, refreshing mint flavor that pairs beautifully with rich chocolate, making it a common pairing in desserts like this cream puff ring.
Timeline
- 16th century: Choux pastry is created in France, becoming a foundational element in European desserts.
- 19th century: Cream puffs become a popular dessert worldwide, filled with a variety of creams and custards.
- Mid-20th century: Mint-flavored desserts, especially those using crème de menthe, rise in popularity.
- Modern day: Mint and chocolate combinations remain a classic, especially in seasonal or holiday desserts.
Recipe Discussion
This recipe is divided into three main parts: the cream puff dough, the mint fluff filling, and the chocolate glaze. Each component is easy to make and contributes to the overall texture and flavor of the dish.
The cream puff dough is made using Bisquick baking mix, which simplifies the traditional choux pastry process. The dough is created by boiling water and butter, then quickly adding the Bisquick and stirring until a smooth ball forms. The eggs are beaten in one at a time to create a light, smooth dough. The dough is then portioned into mounds in a ring shape on a baking sheet. Once baked, the puffs become golden and airy.
For the filling, chilled whipped cream is beaten until stiff, then flavored with crème de menthe and crushed peppermint candies. The minty filling is light and refreshing, perfectly balancing the rich chocolate glaze.
The chocolate glaze is made by melting unsweetened chocolate and butter, then stirring in powdered sugar, vanilla, and hot water until smooth. The glaze is spread over the top of the cream puffs, giving them a glossy finish.
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Preparation Tips
- Cream puff dough: Stir the dough vigorously over low heat until it forms a smooth ball. This step ensures the dough is fully incorporated and will rise properly when baked.
- Eggs: Add the eggs one at a time and beat thoroughly after each addition. This helps create the light, airy texture that cream puffs are known for.
- Mint fluff filling: To ensure the whipped cream is stiff enough, make sure both the bowl and the whipping cream are well chilled before beating. This will help the filling hold its shape inside the puffs.
- Chocolate glaze: Stir the glaze until smooth and glossy. Add water a teaspoon at a time to achieve the right consistency, being careful not to make it too thin.
- Cooling the puffs: After baking, cut small slits in the cream puffs to allow steam to escape. This prevents the puffs from becoming soggy as they cool.
Recommended Kitchen Products
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- Piping Bag: A piping bag makes it easy to fill the cream puffs evenly and neatly with the mint fluff.
- Silicone Baking Mat: A silicone baking mat ensures even heat distribution and prevents the puffs from sticking to the baking sheet.
- Double Boiler: A double boiler is perfect for gently melting chocolate, helping prevent it from burning during the glaze-making process.
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Serving Suggestions
- Holiday dessert: This mint cream puff ring is perfect for Christmas or any holiday gathering. The peppermint and chocolate flavors fit perfectly with seasonal themes.
- Birthday treat: Serve this dessert as an alternative to cake at a birthday party for a unique and elegant twist.
- Pair with coffee: The richness of the chocolate glaze and the coolness of the mint fluff pair wonderfully with a cup of coffee or espresso.
- Chocolate dipping: For an extra indulgence, serve the filled puffs with melted chocolate on the side for dipping.
A Decadent and Refreshing Treat
This Mint Cream Puff Ring is an elegant and refreshing dessert, combining the airy texture of cream puffs with the cool minty filling and rich chocolate glaze. Whether you’re making it for a special occasion or just because, this dessert will impress with both its flavor and presentation. The lightness of the puffs paired with the mint fluff and chocolate glaze creates a perfect balance of sweetness and texture that is sure to satisfy any sweet tooth.
Cream Puff Crown Recipe
Cream Puff Crown
Ingredients
For the Cream Puff:
- 1/2 cup water
- 2 tablespoons butter or margarine
- 1/2 cup Bisquick baking mix
- 2 eggs
For the Mint Fluff Filling:
- 1 cup chilled whipping cream
- 1 tablespoon green crème de menthe
- 1/2 cup coarsely crushed peppermint candy
For the Chocolate Glaze:
- 1 square (1 ounce) unsweetened chocolate
- 1 tablespoon butter or margarine
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- About 1 tablespoon hot water
Instructions
Preheat oven to 400°F. Draw a 7-inch circle on an aluminum foil-covered cookie sheet.
In a 2-quart saucepan, heat the water and butter to boiling. Add Bisquick mix all at once, stirring vigorously over low heat until the mixture forms a ball (about 1 1/2 minutes). Remove from heat.
Beat in the eggs one at a time, continuing to beat until the dough is smooth.
Drop dough by rounded tablespoonfuls into 6 mounds inside the drawn circle on the foil, making sure the mounds almost touch.
Bake for 25 to 30 minutes until the puffs are puffed and deep golden brown.
Cut a small slit in each puff to allow steam to escape. Remove from the foil and let cool.
Gently separate the puffs, cutting each horizontally in half. Remove any filaments of soft dough from inside. Reassemble the bottom half of the ring on a serving plate.
For the Mint Fluff Filling:
In a chilled bowl, beat the whipping cream until stiff.
Fold in the green crème de menthe and the crushed peppermint candy.
Fill each puff with about 1/2 cup of Mint Fluff Filling.
For the Chocolate Glaze:
Heat the chocolate and butter over low heat until melted, then remove from heat.
Stir in powdered sugar and vanilla.
Mix in water, 1 teaspoon at a time, until the glaze is smooth and thick.
To assemble:
Place the tops on the filled puffs and spread the Chocolate Glaze over the top.
Sprinkle with crushed peppermint candy.
Refrigerate for 1 hour before serving.
References Used
- Wikipedia: Choux Pastry – en.wikipedia.org/wiki/Choux_pastry
- Food Timeline: Mint and Chocolate Desserts – www.foodtimeline.org/foodchocolate.html
- Wikipedia: Crème de Menthe – en.wikipedia.org/wiki/Cr%C3%A8me_de_menthe