Peppermint Pastry Cream
 
Makes about 3½ cups
Ingredients
  • 3 cups (720 grams) whole milk
  • ⅔ cup (133 grams) granulated sugar, divided
  • 6 tablespoons (48 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • 4 large egg yolks (74 grams)
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ¾ teaspoon (3 grams) peppermint extract
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ cup (32 grams) finely crushed soft peppermint candies
Instructions
  1. In a medium saucepan, combine milk and ⅓ cup (66.5 grams) sugar. Cook over medium heat, stirring frequently, just until bubbles form around edge of pan.
  2. In a medium bowl, whisk together cornstarch, salt, and remaining ⅓ cup (66.5 grams) sugar. Whisk in yolks until well combined. (Mixture will be very thick.) Gradually add milk mixture to yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until thickened and an instant-read thermometer registers 190°F (88°C), 2 to 3 minutes.
  3. Remove from heat. Stir in butter and extracts until butter is melted. Strain through fine-mesh sieve into a glass bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, 2 to 3 hours or overnight.
  4. When ready to use, whisk pastry cream until smooth; stir in crushed peppermint candies. Use immediately.
Notes
To finely crush soft peppermint candies, place in a medium resealable plastic bag. Using a rolling pin, crush candies; continue to roll over candies in bag with rolling pin until finely crushed (peppermint pieces no larger than ⅛ inch thick).
Peppermint Pastry Cream can be made through step 3 up to 4 days in advance and kept refrigerated. Stir in finely crushed peppermint candies just before ready to use.
Recipe by Bake from Scratch at https://bakefromscratch.com/peppermint-cream-puffs/