Time: 3 hours.
Complexity: easily
Servings: 16

This tower of profiteroles filled with white chocolate mint cream and topped with crushed red and white mint candies is a stunning dessert sure to impress all your guests. It's the perfect centerpiece for a New Year's table or cocktail party.

Ingredients:

Profiteroles

• 6 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup premium flour
• 3 large eggs
• Additionally: pastry nozzle with a diameter of 0.5 cm.

Mascarpone Buttercream

• 280 g white chocolate, finely chopped
• 2/3 cup heavy cream 33%
• 1/4 tsp peppermint extract
• 1 package (500 g) of mascarpone cheese

Glaze

• 2.5 cups powdered sugar + extra for sprinkling
• 1/4 cup whole milk + more as needed
• Crushed mint candy canes, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, cream, mascarpone cheese, white chocolate, mint extract, lollipop sticks

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Preparation:

Step 1
• Choux pastry:
  
  Preheat the oven to 230°C (430°F) and line 2 baking sheets with parchment paper. In a medium saucepan, bring 1 cup of water to a boil, then add the butter, granulated sugar, and salt. Remove from the heat and sift the flour directly into the pan. Stir with a wooden spoon until it forms a paste. Return to medium heat and cook, stirring constantly, until the paste is glossy and begins to pull away from the sides of the pan, about 3 minutes.
Step 2
• Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the dough has cooled slightly, about 2 minutes. Beat in 1 egg until fully incorporated, then beat in 1 more egg. Beat the third egg in a small bowl, then beat it into the dough, 1 tablespoon at a time, until the dough is smooth and stiff. You may not need all of the third egg.
Step 3
• Transfer the dough to a pastry bag fitted with a 0.5 cm round tip. Pipe 3 cm balls of dough, about 2.5 cm apart, onto the prepared baking sheets; you should have about 50 profiteroles. Alternatively, spoon the dough into small mounds. Use a damp finger to smooth out any peaks, then place in the oven and bake until the profiteroles are puffy, about 10 minutes. Reduce the oven temperature to 175°C (350°F) and continue baking until golden brown, about 5 minutes more. Turn off the oven, but allow the insides of the profiteroles to dry out for another 5–7 minutes. Remove from the oven and use a small knife to poke a small hole in each ball to allow steam to escape; transfer to a wire rack to cool completely.
Step 4
• Filling:
  
  Place the white chocolate in a medium heatproof bowl. Bring the cream to a simmer in a small saucepan, then pour it over the chocolate. Gently stir until smooth and let cool for about 7 minutes; stir in the peppermint extract. Stir in the mascarpone until smooth. Cover and refrigerate until the filling thickens, about 30 minutes. Transfer to a large pastry bag fitted with a 1/4-inch round tip.
Step 5
• Insert the tip of a pastry bag into the hole in each ball and pipe the filling inside. Transfer the filled profiteroles to a baking sheet and refrigerate for at least 30 minutes or up to 2 hours.
Step 6
• Glaze:
  
  In a large bowl, mix powdered sugar with milk until smooth.
  
  Assemble the croquembouche:
  
  Dip the bottom of the profiterole into the glaze and let any excess drip off. Transfer to a serving platter, glaze side down. Repeat with the remaining profiteroles, arranging them side by side to form a 18 cm (7 in) circle. Fill the circle with profiteroles to stabilize the base of the tower. Continue forming a cone of profiteroles, securing them with glaze. If the glaze becomes too thick, stir in more milk, 1 teaspoon at a time. Dust the croquembouche with powdered sugar and crushed candy canes; refrigerate for about 15 minutes to set.

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