Peppermint Chocolate Eclair Wreath

Peppermint Chocolate Eclair Wreath
  • 0M Total Time

  • 45M Prep Time

  • 19 Ingredients

Ingredients and Directions

Ingredients

Directions

Ingredients

  • ½ cup (1 stick) butter
  • ½ cup water
  • ½ cup milk
  • 1 tsp. sugar
  • ¼ tsp. salt
  • 1 cup flour
  • 4 large eggs, beaten
Filling Ingredients

Directions

Ingredients

  • 3 egg yolks
  • 3 cups milk
  • 1/3 cup cornstarch
  • 1/3 cup cocoa powder
  • ½ cup sugar
  • ¼ tsp. salt
  • ½ tsp. peppermint extract
Chocolate Glaze Ingredients

Directions

Ingredients

  • ½ cup bittersweet chocolate chips
  • 1 Tbsp. butter
  • 1 Tbsp. water
  • 1 Tbsp. corn syrup
  • 6 - 8 small candy canes
Instructions

Directions

  1. Line 2 baking sheets with parchment. Draw 2 sets of pencil lines 3” apart on each paper and then turn the parchment over.

  2. In a medium saucepan, combine butter, water, milk, sugar and salt. Cook over medium heat until the butter has melted and it just comes to a boil. Reduce the heat to low and add the flour, stirring and smearing the dough vigorously with a wooden spoon for 3 minutes. The dough should thicken and start to make a ball. Remove the pan from the heat and let cool 5 minutes.

  3. Add the eggs to the dough in 3-4 additions, beating well between each addition. The batter should be shiny and thick. Using a piping bag and a ½”star tip, pipe between the 3” marks on the parchment, leaving room between each for expansion. Bake at 425°F for 15 minutes and then reduce the oven temperature to 350° (do not open the oven) and bake 10-15 minutes until nicely brown. Remove the eclairs from the oven and using a skewer, poke a hole in each end to release any steam.

  4. For the filling: in a medium bowl, beat the egg yolks and milk. In a medium saucepan, combine the cornstarch, cocoa powder, sugar and salt. Gradually whisk in the egg/milk mixture. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and pour into a bowl. Stir in the peppermint extract and press a piece of plastic to the surface to prevent a skin from forming. Refrigerate until thoroughly cool (at least 1 hour).

  5. For the chocolate glaze: in a small bowl, combine the chocolate, butter, water and corn syrup. Melt the mixture in the microwave in increments of 30 seconds at 50% power until melted.

  6. To serve: using a piping bag with a small tip, fill each éclair from either end or by filling with three holes in the bottom. Arrange in a wreath shape on a round platter. Drizzle with the chocolate glaze and sprinkle with the crushed candy canes.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.