Peppermint Cream Puff Ring

Ingredients:

Pastry:

1 cup water

½ cup unsalted butter cup into 8 pieces

1 tablespoon of sugar

¼ teaspoon salt

1 cup of all-purpose flour

4 large eggs lightly beaten

Peppermint cream:

1⅓ cup of heavy whipping cream

½ chilled sour cream

6 tablespoon sugar

1 teaspoon peppermint extract

Glaze:

⅓ Cup semi-sweet chocolate

1 tablespoon whipping cream

Crushed candy canes

Directions:

1. Preheat oven to 425 degrees F, draw an 8 inch circle on a piece of parchment paper; turn paper over and place on baking sheet. Bring first 4 ingredients to a boil in heavy medium saucepan over medium high heat.  Add flour all at once; reduce heat to medium. Stir constantly and vigorously with a wooden spoon until mixture forms a ball. Transfer dough to a bowl and beat in eggs 1 at a time until smooth. Spoon warm dough into pastry bag. Pipe 1 inch thick rings of dough along the outside circle on the parchment paper, pipe second ring of dough inside the first just toughing the first ring and pipe the third ring on top on the first and second circle bake for about 20 minutes. Turn off oven leaving the rings in the oven for about 5 minutes. Using serrated knife, cut off the top of the pastry in 1 piece, cool both tops and base pieces completely reduce heat to 375 degrees

2. For peppermint cream, use an electric mixer, beat ingredients in a large bowl to firm peaks spoon cream to a piping bag and pipe into hollowed out base. Pipe second row gently, gently place the top of the pastry.

3 .for glaze stir chocolate, cream, and honey in a small bowl set over simmering water until melted and smooth, spread glaze over the top of the pastry, garnish with crushed peppermint candy canes.