Peppermint Bark Cream Puffs

There’s something truly magical about the holidays, and Peppermint Bark Cream Puffs embody that festive spirit. Picture this: the aroma of freshly baked cream puffs wafting through the kitchen, filling every corner with warmth and sweetness. As family and friends gather, there’s a sense of joy as each person takes their first bite, the rich chocolate ganache mingling with the cool, fluffy peppermint whipped cream. It’s a delightful treat that not only pleases the palate but also brings smiles all around. I love making these cream puffs when the weather turns chilly, and the holidays approach. They’re perfect for Christmas gatherings, cozy evenings by the fire, or even just as a special dessert to brighten your day.

Main Ingredients for Peppermint Bark Cream Puffs

When it comes to making Peppermint Bark Cream Puffs, each ingredient plays a vital role in creating that unforgettable flavor and texture. The blend of key players like whole milk, butter, and all-purpose flour forms the base of the cream puff. Meanwhile, the heavy whipping cream lends its lusciousness to the whipped topping, while the dark chocolate and peppermint extract provide that festive flair. Together, these ingredients come together beautifully to create a delightful dessert.

• Whole Milk: ¾ cup (180 grams) – Provides moisture and contributes to the creamy texture of the cream puffs.
• Salted Butter: ½ cup (113 grams) – Adds richness and enhances the flavors in the dough.
• Water: ¼ cup (60 grams) – Helps to create steam during baking, which aids in puffing the pastry.
• All-Purpose Flour: 1 cup (125 grams) – Forms the structure of the cream puffs.
• Granulated Sugar: 2 tablespoons (24 grams) – Adds a touch of sweetness to the dough.
• Kosher Salt: Pinch – Enhances overall flavor.
• Vanilla Extract: 1 teaspoon (4 grams) – Adds warmth and depth of flavor.
• Large Eggs: 3 (150 grams) – Essential for binding the ingredients and aiding in puffing.
• Cold Heavy Whipping Cream: 2½ cups (600 grams) – Used for making the whipped cream, providing a rich and fluffy topping.
• Confectioners’ Sugar: ? cup (80 grams) – Sweetens the whipped cream.
• Peppermint Extract: ¾ teaspoon (3 grams) – Infuses the whipped cream with a refreshing mint flavor.
• Kosher Salt: ¼ teaspoon – Balances the sweetness of the whipped cream.
• Heavy Whipping Cream: ? cup (158 grams) – Used for the ganache, creating a smooth and luscious texture.
• Dark Chocolate: 7 ounces (198 grams) – The main component of the ganache, providing rich chocolate flavor.
• Peppermint Bark: To serve – Chopped and sprinkled on top for a festive finish.

Recipe Directions for Peppermint Bark Cream Puffs

Let’s dive into making these fabulous Peppermint Bark Cream Puffs. The steps may seem lengthy, but each one is essential to creating the perfect treat. Follow along, and you’ll have a dessert that’s sure to impress!

1. Preheat your oven to 400°F (200°C). This ensures that the cream puffs will rise perfectly. As the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Prepare the cream puff dough: In a medium saucepan, combine whole milk, salted butter, and water over medium heat. Stir occasionally until the butter is melted. You’ll want the mixture to be warm but not boiling.
3. Add dry ingredients: Once the butter has melted, add all-purpose flour and granulated sugar to the saucepan. Whisk the mixture until it forms a thick paste, which should resemble mashed potatoes. Continue to cook, stirring constantly, for about 3 to 5 minutes until a skin forms on the bottom of the pan.
4. Mix with a stand mixer: Transfer the dough to the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the dough is warm to the touch, which should take about 1 to 2 minutes.
5. Add eggs: Incorporate large eggs one at a time, beating well after each addition. The dough may look broken at first, but keep mixing until it comes back together smoothly. This is a crucial step for that perfect puff.
6. Pipe the batter: Transfer the dough into a large pastry bag fitted with a ½-inch round piping tip. Pipe the batter into 2-inch rounds on your prepared baking sheet, leaving about 2 inches of space between each.
7. Bake the cream puffs: Place the tray in the oven and bake for 15 minutes. After this, reduce the temperature to 350°F (180°C) and continue baking until the tops are golden brown, which should take another 15 minutes. The key is to keep the oven door closed during this time to allow them to puff properly.
8. Poke holes in puffs: Once baked, take them out of the oven and use a wooden pick to poke a hole in the center of each puff. This step allows steam to escape, preventing them from becoming soggy.
9. Cool the puffs completely: Let the cream puffs cool completely on a wire rack, which will help them maintain their crispiness.
10. Make the peppermint whipped cream: In a clean bowl, add 2½ cups of cold heavy whipping cream, confectioners’ sugar, and peppermint extract. Beat on medium speed until stiff peaks form, which usually takes about 2 to 4 minutes. Refrigerate until ready to use.
11. Prepare the ganache: In a medium microwave-safe bowl, heat the remaining heavy whipping cream until steaming, about 1 minute. Add the dark chocolate and let it sit for 1 minute before whisking until smooth. If needed, heat on low until fully melted.
12. Chop the peppermint bark: Finely chop or break the peppermint bark into small pieces for sprinkling.
13. Fill the cream puffs: Transfer the peppermint whipped cream to a pastry bag. Gently cut the tops off each cream puff, fill them with about 1 tablespoon of ganache, and sprinkle with chopped peppermint bark. Pipe the whipped cream on top and replace the tops of the puffs.
14. Finish with ganache: Drizzle the remaining ganache on top and sprinkle more peppermint bark. These puffs are best served the same day they are assembled, but they can be stored in an airtight container for up to 2 days.

Tips for Success

To ensure your Peppermint Bark Cream Puffs turn out perfectly every time, consider these essential tips:

• Storage: Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days to maintain freshness.
• Freezing: You can freeze the unfilled cream puffs for up to 1 month. Just make sure they are completely cool before placing them in an airtight container.
• Pairing: These cream puffs are a delightful dessert for holiday gatherings. Pair them with coffee or hot chocolate for a cozy treat.
• Serving Temperature: For the best flavor, serve the cream puffs at room temperature. Take them out of the fridge about 30 minutes before serving.
• Customization: Feel free to experiment with flavors by adding a hint of citrus zest to the whipped cream or ganache.

How to Enjoy Peppermint Bark Cream Puffs

There are so many delightful ways to enjoy Peppermint Bark Cream Puffs. Here are a few ideas:

• As a Holiday Dessert: Perfect for Christmas parties, these cream puffs add a festive touch to any dessert table.
• For Afternoon Tea: Serve them alongside a pot of tea for a charming afternoon treat.
• At Family Gatherings: Share these delightful treats at family gatherings or potlucks to impress your loved ones.
• With a Hot Beverage: Pair these puffs with a cup of hot cocoa or spiced tea for a cozy winter indulgence.
• Sweet Treats for Kids: Kids love the whimsical aspect of these cream puffs. They make for a fun and sweet treat after school.
• Storing: If you have leftovers, store them in an airtight container in the fridge. They’re best enjoyed fresh, but can last for a couple of days.

FAQ

Conclusion

Peppermint Bark Cream Puffs are an extraordinary treat that perfectly captures the essence of the holiday season. With their light and airy texture, rich chocolate ganache, and refreshing peppermint flavor, they stand out as a delightful dessert for any gathering. I encourage you to give this recipe a try; you won’t be disappointed! These cream puffs not only taste amazing but will also bring people together, creating sweet memories.

Peppermint Bark Cream Puffs

The ultimate dessert for holiday gatherings, Peppermint Bark Cream Puffs combine a light and fluffy puff with rich chocolate ganache and refreshing peppermint whipped cream. Easy to make and guaranteed to impress, these sweet treats are a must for your festive celebrations!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• ¾ cup Whole Milk
• ½ cup Salted Butter
• ¼ cup Water
• 1 cup All-Purpose Flour
• 2 tablespoons Granulated Sugar
• Pinch Kosher Salt
• 1 teaspoon Vanilla Extract
• 3 large eggs Large Eggs
• 2½ cups Cold Heavy Whipping Cream
• ? cup Confectioners’ Sugar
• ¾ teaspoon Peppermint Extract
• ¼ teaspoon Kosher Salt
• ? cup Heavy Whipping Cream
• 7 ounces Dark Chocolate, chopped
• Peppermint Bark, to serve

Instructions

 

• Preheat your oven to 400°F (200°C). This ensures that the cream puffs will rise perfectly. As the oven heats up, line a baking sheet with parchment paper to prevent sticking.
• Prepare the cream puff dough: In a medium saucepan, combine whole milk, salted butter, and water over medium heat. Stir occasionally until the butter is melted. You’ll want the mixture to be warm but not boiling.
• Add dry ingredients: Once the butter has melted, add all-purpose flour and granulated sugar to the saucepan. Whisk the mixture until it forms a thick paste, which should resemble mashed potatoes. Continue to cook, stirring constantly, for about 3 to 5 minutes until a skin forms on the bottom of the pan.
• Mix with a stand mixer: Transfer the dough to the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the dough is warm to the touch, which should take about 1 to 2 minutes.
• Add eggs: Incorporate large eggs one at a time, beating well after each addition. The dough may look broken at first, but keep mixing until it comes back together smoothly. This is a crucial step for that perfect puff.
• Pipe the batter: Transfer the dough into a large pastry bag fitted with a ½-inch round piping tip. Pipe the batter into 2-inch rounds on your prepared baking sheet, leaving about 2 inches of space between each.
• Bake the cream puffs: Place the tray in the oven and bake for 15 minutes. After this, reduce the temperature to 350°F (180°C) and continue baking until the tops are golden brown, which should take another 15 minutes. The key is to keep the oven door closed during this time to allow them to puff properly.
• Poke holes in puffs: Once baked, take them out of the oven and use a wooden pick to poke a hole in the center of each puff. This step allows steam to escape, preventing them from becoming soggy.
• Cool the puffs completely: Let the cream puffs cool completely on a wire rack, which will help them maintain their crispiness.
• Make the peppermint whipped cream: In a clean bowl, add 2½ cups of cold heavy whipping cream, confectioners’ sugar, and peppermint extract. Beat on medium speed until stiff peaks form, which usually takes about 2 to 4 minutes. Refrigerate until ready to use.
• Prepare the ganache: In a medium microwave-safe bowl, heat the remaining heavy whipping cream until steaming, about 1 minute. Add the dark chocolate and let it sit for 1 minute before whisking until smooth. If needed, heat on low until fully melted.
• Chop the peppermint bark: Finely chop or break the peppermint bark into small pieces for sprinkling.
• Fill the cream puffs: Transfer the peppermint whipped cream to a pastry bag. Gently cut the tops off each cream puff, fill them with about 1 tablespoon of ganache, and sprinkle with chopped peppermint bark. Pipe the whipped cream on top and replace the tops of the puffs.
• Finish with ganache: Drizzle the remaining ganache on top and sprinkle more peppermint bark. These puffs are best served the same day they are assembled, but they can be stored in an airtight container for up to 2 days.

Notes

• Tip 1: Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days to maintain freshness.
• Tip 2: You can freeze the unfilled cream puffs for up to 1 month. Just make sure they are completely cool before placing them in an airtight container.
• Tip 3: Share these delightful treats at family gatherings or potlucks to impress your loved ones.
• Tip 4: For the best flavor, serve the cream puffs at room temperature. Take them out of the fridge about 30 minutes before serving.
• Tip 5: Feel free to experiment with flavors by adding a hint of citrus zest to the whipped cream or ganache.

Keyword Chocolate Ganache Cream Puffs, Festive Treats, holiday desserts, Peppermint Bark Cream Puffs

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.