Peppermint Creams Sugar Rush Food

PEPPERMINT CREAMS

Steps:

• Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands.
• Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper.
• If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

PEPPERMINT CREAMS SUGAR RUSH

Steps:

• In a bowl, stir together the sugar, condensed milk and extract until it forms a smooth, soft dough. Keep the dough covered in plastic wrap so it won't dry out.
• Dust your board with powdered sugar and roll the dough out until it is about 1/8-inch thick. Cut into 1 1/2-inch rounds or other shapes, re-rolling the dough as needed.
• Put the chocolate into a heatproof bowl and set it over a pot of simmering water to melt it. Alternately, put the bowl into the microwave and cook in 30 second intervals, stirring each time.
• Dip the peppermint creams into the chocolate until they are half covered. Lay them onto a parchment or wax paper-covered baking sheet until set.
• Store the creams between sheets of parchment or wax paper, dusted with powdered sugar, in an airtight container. They will keep for 2 to 3 days.

PEPPERMINT CREAM BEIGNETS

Steps:

• For the cream: In a large saucepot bring 500 milliliters (2 cups 2 tablespoons) of the milk to a boil, and cook to scald the milk. Combine the sugar and eggs in a large mixing bowl. Slowly add the hot milk to the egg mixture to temper the eggs. In small bowl, combine the cornstarch and the remaining 250 milliliters (1 cup) milk. Return the egg mixture to the saucepot and add the cornstarch mixture. Cook until the cornstarch flavor cooks out and the mixture thickens, 20 minutes. Remove from the heat and mix in the peppermint extract.
• For the beignets: Combine 2 cups warm water, the sugar and yeast, and set aside. In the bowl of a stand mixer fitted with the dough hook, mix the heavy cream, melted butter and eggs. Add the yeast mixture and mix just to combine. Add the flour, nutmeg and salt. Mix until the gluten forms, about 10 minutes. Remove the dough from the bowl, roll it out to 1/4-inch thick, and then cut into 1-inch squares, 36 total. Proof the dough in a warm place until almost doubled in size, about 2 hours.
• In a large, shallow pan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the beignets until golden brown on both sides.
• Serve the beignets with a side of peppermint cream.

OPERA CREAMS

Steps:

• Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.

POLAR BEAR PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time - stop adding it when you have a soft dough that feels like plasticine.
• Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn't minty enough.
• Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads.
• Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberry-sized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses.
• Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes.
• Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month.