Chocolate Peppermint PopTRT

Chocolate Peppermint PopTRT
Chocolate Peppermint PopTRT
STK Atlanta
Chocolate Peppermint PopTRT

Reinvent your childhood with chocolate ganache-filled pastries topped with a chocolate glaze and crushed candy canes. User store-bought peppermint liquor to cut down on recipe prep time. Recipe courtesy of STK and STK Atlanta.

4
Servings
2550
Calories Per Serving
Deliver Ingredients

Ingredients

For the peppermint liquor:

  • 1  Cup  sugar
  • ½  Cup  water
  • 2  Teaspoons  peppermint extract
  • 3  Cups  vodka

For the dough:

  • 2  Cups  all-purpose flour, plus more for sprinkling
  • 1  Tablespoon  sugar
  • 1  Teaspoon  salt
  • egg
  • 8  Ounces  butter, cubed and chilled
  • 2  Tablespoons  buttermilk, cold

For the chocolate peppermint ganache filling:

  • 1½  Pound  dark chocolate
  • 2  Cups  heavy cream
  • 2  Ounces  butter
  • 2  Ounces  peppermint liquor

For the chocolate glaze:

  • 4  Ounces  chocolate, chopped
  • 1½  Ounce  butter
  • 1  Tablespoon  milk
  • 2  Teaspoons  corn syrup

For the assembly:

  • Egg wash (1 whole egg whisked with 1 tablespoon water)
  • Melted white chocolate, for drizzling
  • Crushed candy cane, for garnish

Directions

For the peppermint liquor:

Bring the water and sugar to a simmer in a saucepan, making sure the sugar is fully dissolved.

Add the peppermint extract, and then let cool to room temperature. When cool, add to the vodka and store in an airtight container for later use.

For the dough:

Place the flour, sugar, and salt into a food processor, pulse until all ingredients are combined. Add the egg and pulse until combined. Add the cold butter to the mixture, pulse until the butter is the size of peas. Add the cold buttermilk until the dough forms a ball. Wrap in plastic wrap and place in the refrigerator for 2 hours to chill.

Once chilled, roll the dough onto a well-floured surface. Roll out the dough to ¼-inch thick and cut into 3-by-4-inch rectangles.

Place on sheet trays and put into the refrigerator until ready to assemble.

For the chocolate peppermint ganache filling:

Combine the dark chocolate and butter in a mixing bowl. Heat the heavy cream to a boil and pour over the chocolate and butter. Whisk until combined, then add in the liquor at the end. Let chill to room temperature, until it’s firm enough to spread. Transfer the ganache to a pastry piping bag.

For the chocolate glaze:

Melt the chocolate and butter over a water bath. Add the milk and corn syrup, whisking until all the ingredients are combined.

For the assembly:

Preheat the oven to 325 degrees F.

Remove the rectangles of dough from the refrigerator (2 pieces of dough make one PopTRT). Brush half of the pieces with the egg wash, these will be used as the bottoms.

Pipe the peppermint ganache in the center of the dough and place another piece of dough (without egg wash) on top. Using a ravioli stamp or chop sticks, “pinch” the edges together. Repeat for the remaining pieces of dough and filling.

Place all of the PopTRTs onto a baking sheet and brush the top with egg wash. Bake for 15 minutes.

Once golden brown, turn the tray and bake an additional 5 to 7 minutes. The dough will be flaky and golden.

When the PopTRTs have cooled, spread the chocolate glaze on top and drizzle with white chocolate. Garnish with some crushed candy cane.

Nutritional Facts

Total Fat
105g
100%
Sugar
113g
100%
Saturated Fat
50g
100%
Cholesterol
86mg
29%
Carbohydrate, by difference
264g
100%
Protein
29g
63%
Vitamin A, RAE
206µg
29%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
255mg
26%
Choline, total
84mg
20%
Copper, Cu
2mg
0%
Fiber, total dietary
25g
100%
Fluoride, F
4µg
0%
Folate, total
226µg
57%
Iron, Fe
20mg
100%
Magnesium, Mg
308mg
96%
Manganese, Mn
3mg
100%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
676mg
97%
Riboflavin
1mg
91%
Selenium, Se
49µg
89%
Sodium, Na
386mg
26%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
247g
9%
Zinc, Zn
5mg
63%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.