Candy Cane Puffs Food

CANDY CANE CROQUEMBOUCHE

Steps:

• Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan. Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms. Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes.
• Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated, then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all of the third egg.)
• Transfer the dough to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs. (Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.) Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes. Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes. Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely.
• Make the filling: Put the white chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract. Stir in the mascarpone until combined. Cover and refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large pastry bag fitted with a 1/4-inch round tip.
• Insert the tip of the pastry bag into the hole in each puff and pipe in the filling. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours.
• Make the icing: Whisk the confectioners' sugar and milk in a large bowl until smooth. Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off. Transfer the puff to a platter, icing-side down. Repeat with more puffs, arranging them side-by-side in a 7-inch circle. Fill in the circle with more puffs to stabilize the base of the tower. Continue building a conical tower of puffs, using the icing to hold them in place. (If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.)
• Dust the croquembouche with confectioners' sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes.

CANDY CANE PUFFS

Steps:

• 1. In a large bowl, beat butter and powdered sugar with electric mixer on medium speed scraping bowl occasionally until light and fluffy. Beat in egg, vanilla, and peppermint extract. On low speed , beat in flour and salt. Wrap in plastic wrap. Refrigerate 1 hour. Heat oven to 375 degrees.
• 2. Spray cookie sheets with cooking spray. Unwrap dough, shape into 1-inch balls, place on cookie sheets. Bake 10-12 minutes, or until bottoms are lightly golden. Cool 2 minutes, remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. In small microwaveable bowl, melt the chips, uncovered , on medium30-40 seconds, stirring every 15 seconds, until chips are softened and can be stirred smooth. Dip tops of cookies in melted chips. roll in crushed candy. Place on waxed paper. Let stand until they set. Makes 48 cookies.

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.

PEPPERMINT PUFFS

Steps:

• Stir together flour and salt in medium bowl.
• Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
• Heta oven to 375. Coat baking sheet with non-stick cooking spray.
• Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
• Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.