GORDON RAMSAY RECIPES INGREDIENTS: Puffs

Peppermint Cream Puff Stars are a simple, 4-ingredient cream puffs perfect for Christmas! With cute peppermint filled puff pastry stars, you can have a festive dessert that’s so easy to make!

Cream puffs are a rather traditional dessert around the holidays, especially when piled high to look like a tree, but why have a tree when you can have a star? Stars are a big part of Christmas, and serving up these holiday cream puffs are a great way to bring desserts full circle and encompassing the holiday spirit.

What are Christmas Cream Puffs?

Christmas cream puffs are a fun and easy DIY cream puff recipe that cuts time, effort, and energy while still giving you a full mind-blowing dessert in the end. You’re going to love these star shaped puff pastries and the homemade peppermint whipped cream filling. Dust them with a little fresh fallen snow (aka powdered sugar) and you’re in for a real present! (See what I did there?)

Christmas Cream Puff Ingredients

-Whipped Cream: One pint of whipping cream will help us to create our own homemade whipped cream filling for the puff pastry stars

-Peppermints: We need 1 cup of round peppermint candies, this is roughly 40 pieces.

-Puff Pastry: Instead of making our own cream puffs from scratch, we’re using 2 thawed sheets of puff pastry. Note there is two sheets per box, so you only need 1 box.

-Egg Wash: We need 1 egg and 1 tablespoon of water to create an egg wash for brushing over the puff pastry to create a golden color.

How to Make Christmas Cream Puffs

Preheat your oven to 400 degrees F.

In a bowl, mix the water and the egg until fully combined. Set aside.

Place your metal bowl and whisk in the freezer for the whipped cream later.

Using a star shaped cookie cutter, cut out stars from the puff pastry. Try to get the stars cut as close together as possible because you can’t re-roll the dough.

Place the puff pastry starts on a parchment lined baking sheet and then brush the tops with your prepared egg wash.

Bake for 12-15 minutes until golden.

In a blender or food processor, grind the peppermint rounds until they are a fine powder.

Add your whipping cream to the metal bowl (from the freezer) and beat for 5 minutes until stiff peaks form.

Fold in the powdered peppermint candies and then cover the whipped cream and place it back into the fridge until ready to use.

Let the puff pastry cool completely. Slice in half horizontally so that there is a base and a lid.

When you’re ready to serve, add your whipping cream to a bag with a round nozzle and then pipe it onto the bottom half of each star.

Sprinkle some powdered sugar on top for decoration and serve. Enjoy!

Christmas Star Peppermint Cream Puffs easy recipe

Peppermint Cream Puff Stars

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Course: Dessert

Cuisine: American

Keyword: Christmas Cream Puffs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12

Calories: 424kcal

Ingredients

1 pint whipping cream
1 cup round peppermints (about 40 pieces)
2 sheets puff pastry, thawed
1 egg
1 tbsp water

Instructions

Preheat the oven to 400°F. Mix the water and the egg and beat until fully combined.
Place a metal bowl and the whisk in the freezer. This will help whip the cream faster.
Use a cookie cutter to cut the puff pastry. Make sure you cut them as close as possible because if you re-roll the dough, it will not puff.
Place the puff pastry stars on a baking sheet with parchment paper or a silicone mat. Brush the pastry with the egg wash.
Bake for 12-15 or until golden.
Add the peppermint rounds to a blender and blend until you have a fine powder.
Add the whipping cream to the bowl and beat for 5 minutes, or until stiff peaks form.
Fold the peppermint powder into the whipped cream. Cover the whipping cream and place it in the fridge until you are ready to use it.
Let the puff pastry fully cool down and cut in it half, horizontally. You want to have a base and a lid.
When you are ready to serve, add the whipping cream to a bag with a round nozzle and pipe it on the bottom half of the puff pastry.
Sprinkle some powder sugar on top to decorate.

Notes

NOTE: Servings based on yielding 12 stars from the puff pastry, total. Actual servings will vary, depending on the size of your star cookie cutters.

Nutrition

Can I make Christmas cream puffs in advance?

You can make the shells and the filling up to two days in advance but keep them separated so that the cream puffs don’t become soggy. Don’t fill them until your ready to serve and you’ll have a delicious treat the way it’s meant to be.

Can I freeze peppermint cream puffs?

Yes, you could freeze filled cream puffs. Keep in mind that they taste best fresh, but if you want to freeze them you can. Simply place them in an airtight container and freeze until ready to eat. They should thaw in a few minutes (maybe up to 30 minutes?) before you can eat them, although eating them frozen is a nice treat too!

Could other shapes work well too?

Absolutely! Making Christmas tree shapes, hearts, or keeping it simple with circles are all great ideas too. Although if you do the Christmas trees, I’d suggest green mint rounds and food coloring so it’s more “themed” to the tree. Happy holidays!

Check out our other favorite peppermint packed recipes!

If you’re looking for a festive and easy dessert to wow guests with this Christmas, then these peppermint cream puffs are it! With these super simple Christmas cream puffs, you can whip up a batch in no time and spend more time with family and friends enjoying a light treat.

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

Dough	Curry Filling
270 g German #550 flour or all purpose flour 1/2 tsp Salt 1 tsp Baking soda 60 g Ghee ©angiesrecipes, homemade or storebought 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.

Chef Gordon Ramsay Recipes

Tag: Puffs

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