Every holiday deserves a spectacular dessert!

We learn how to make a Peppermint Chocolate Éclair Wreath from the Virginia Egg Council’s Mary Rapoport. Recipe: Peppermint Chocolate Éclair Wreath Every holiday deserves one spectacular dessert. Here is this years. Gorgeous and delicious, this can be made ahead, frozen, drizzled with chocolate later. And wouldn’t it be amazing to ring in the new year with! Éclairs: ½ cup (1 stick) butter ½ cup water ½ cup milk 1 tsp. sugar ¼ tsp. salt 1 cup flour 4 eggs, room temp • Line 2 baking sheets with parchment. Draw 2 sets of pencil lines, 3” apart on each paper and then turn parchment over. • In medium saucepan, combine butter, water, milk, sugar, and salt. Cook over medium heat until the butter has melted, and it just comes to a boil. Reduce the heat to low and add the flour, stirring and smearing the dough vigorously with a wooden spoon for 3 minutes. The dough should thicken and start to make a ball. Serves 12 (2 mini éclairs each) Remove the pan from the heat and let cool a few minutes. • Add the eggs, one at a time, beating well between each addition. The batter should be shiny and thick. Using a piping bag and a ½” star tip (or a gallon zip-top plastic bag*, with the mixture pushed to one corner cutting two small snips with scissors at the tip) pipe between the 3” marks on the parchment and about 1” in diameter, leaving room between each for expansion. Makes 24 – 28 mini éclairs. • Place one pan on center rack in 425°F oven; bake for 15 minutes; reduce temp to 350°F; bake another 10-15 minutes until nicely brown (leave oven door closed throughout). Remove eclairs from oven; using a skewer, poke a hole in each end to release any steam. Repeat with second pan of éclairs. Filling 1 (3.9 oz.) package instant chocolate pudding 1 ½ cups milk ¼ tsp. peppermint extract (or 1 tsp. cream de menthe liqueur) or another flavoring, if desired 1 ½ cup frozen whipped topping, thawed Blend pudding, milk and flavoring and whisk for 2 minutes. Let sit for about five minutes and fold in the thawed topping. Place in gallon zip-top plastic bag* or pastry bag with piping tip. Keep chilled until ready to use. Fill the Eclairs Using a piping bag with a small tip - fill each éclair from either. Or slice éclairs in half, lengthwise and spoon in filling or squeeze in from a zip-top plastic bag. Use about 1½ tablespoons per éclair. Refrigerate or freeze at this point. Chocolate Glaze ½ cup bittersweet chocolate chips Microwave in a small bowl for 30 second increments at 50% power until melted. Garnish: 6 – 8 small candy canes, crushed To serve: Arrange mini eclairs in a wreath shape on a round 12 - 14” platter. Drizzle with chocolate glaze and sprinkle with crushed candy canes. A clean new bow can be placed on one side. Dust with powdered sugar if desired. Tip: *Make sure the plastic bags are NOT the type with a flat bottom. The entire wreath may be prepared and frozen on the serving plate. Thaw a few hours before serving; drizzle with chocolate; sprinkle with crushed candy. Virginia Egg Council ~ eggsrgr8@rev.net ~ www.virginiaeggcouncil.org

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