Recipes Desserts

Chocolate Peppermint PopTRT

Chocolate Peppermint PopTRT
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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.
Servings
4
servings
Ingredients
  • 1 cup sugar
  • ½ cup water
  • 2 teaspoon peppermint extract
  • 3 cup vodka
  • 2 cup all-purpose flour, plus more for sprinkling
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 8 ounce butter, cubed and chilled
  • 2 tablespoon buttermilk, cold
  • 1½ pound dark chocolate
  • 2 cup heavy cream
  • 2 ounce butter
  • 2 ounce peppermint liquor
  • 4 ounce chocolate, chopped
  • 1½ ounce butter
  • 1 tablespoon milk
  • 2 teaspoon corn syrup
  • egg wash (1 whole egg whisked with 1 tablespoon water)
  • melted white chocolate, for drizzling
  • crushed candy cane, for garnish
Directions
  1. Bring the water and sugar to a simmer in a saucepan, making sure the sugar is fully dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. Place on sheet trays and put into the refrigerator until ready to assemble.
  6. 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.
  7. Melt the chocolate and butter over a water bath. Add the milk and corn syrup, whisking until all the ingredients are combined.
  8. Preheat the oven to 325 degrees F.
  9. 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.
  10. 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.
  11. Place all of the PopTRTs onto a baking sheet and brush the top with egg wash. Bake for 15 minutes.
  12. Once golden brown, turn the tray and bake an additional 5 to 7 minutes. The dough will be flaky and golden.
  13. When the PopTRTs have cooled, spread the chocolate glaze on top and drizzle with white chocolate. Garnish with some crushed candy cane.
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