Puff Pastry Instructions:

1. Preheat oven to 375 degrees.
2. Bring 1 cup water to a boil in a saucepan.
3. Add the butter to the water and stir until it is melted.
4. Add the flour and salt all at once to the water mix.
5. Stir until a ball is formed.
6. Remove from heat, and add 1 egg. Beat until mixed in. Add the remaining eggs 1 at a time, and beat after each addition.
7. Let stand for 15 minutes.
8. Using a tablespoon, scoop up a heaping tablespoon of dough and place on a cookie sheet lined with parchment paper, keeping 2 inches in between each puff.
9. Bake for 20-30 minutes, until just slightly golden.
10. Allow to cool completely and then slice in half so you have a top and a bottom.

Candy Cane Whipped Cream Filling Instructions:

1. Combine first three ingredients.
2. Beat with a hand mixer until soft peaks form.
3. Gently fold in BRACH’S® Peppermint Crushed Candy Canes.

Chocolate Ganache Instructions:

1. Place the chopped chocolate in a small, heatproof bowl; set aside.
2. In a small saucepan, heat the cream to a light simmer.
3. Pour warmed cream over the chopped chocolate.
4. Allow the mixture to stand for 1 minute, then gently stir until the chocolate is fully melted and the mixture is completely smooth.
5. Allow to cool slightly until mixture is thin enough to pour but not so much that it is runny.

Assembly:

1. Place each pastry puff on a plate.
2. Open and fill with Candy Cane Whipped Cream using either a spoon or a piping bag. You can also use a zipper lock bag with the corner cut off.
3. Put the top half of the puff back on over the whipped cream.
4. Spoon or pour the chocolate ganache over the top.
5. Immediately sprinkle additional BRACH’S® Peppermint Crushed Candy Canes over the ganache.

Wait to assemble cream puffs shortly before dessert is served.