DIY Tutorial: Pastel Peppermint Patties

Thursday, July 21, 2011

Another treat from one of my favorites -- Rosie of Sweetapolita! She has so many AMAZING sweet tutorials, I just had to share yet another. Don't these look yummy? Almost too cute to eat. If you haven't gotten the hint by now (and... that better not be true), be sure to check out Sweetapolita for some amazing ideas, pretty pictures AND easy to follow instructions.

baby-shower-diy-tutorial-mints
baby-shower-diy-tutorial-mints
From Rosie... I was over at one of my favourite sites the other day, Joy of Baking, when I noticed a great recipe for traditional peppermint patties. I was already looking so forward to some minty recipes for the holidays, so I decided to give them a try. I can’t say I’ve spent much time working on candy recipes, but this was so appealing, and I was inspired. Since I have such love and passion for Misty Mints, I thought it would be the ultimate sucess if I could create a sweet, pastel version that tasted just like them. So, that’s what I did, and if I do say so, they are even better than I expected. Dare I say that they are possibly the most delicious confection I have ever made? These Misty Minty Peppermint Patties are everything (and then some) that my old boyfriends never were: rich, cool, and pretty. ;)

The process was really straight-forward, which isn’t always the case with candy-making, and is why I love this recipe so much. After mixing a rich and minty patty filling, I prepared and chilled the patties, then melted my Callebaut White Chocolate Couverture in a double boiler. I feel it’s so important that you use the best white chocolate for this recipe–it’s the gorgeous creaminess of the Callebaut white chocolate combined with the decadent filling that really makes these extraordinary. Once I had the chocolate melted and sitting at about 80 degrees Farenheit, I divided it into 3 and tinted them to match the traditional Misty Mint Colours: petal pink, jadeite green, and orange creamsicle (Okay, it was simply pink, green, and orange, but I can’t seem to resist using frilly adjectives and descriptions!). What is it about this retro colour combination that makes me so happy? I truly believe that biting into a gorgeous pastel peppermint patty tastes just that much better. You can make them any size you want, really, and serve them or package them up with a pretty ribbon and give them as stocking stuffers or hostess gifts. I have a feeling that I’m not the only one out there with fond holiday Misty Mint memories! 


Misty Minty Peppermint Patties {makes approx. 20 patties}
PEPPERMINT PATTY FILLING

Ingredients: 
4 cups (480 grams) icing sugar (confectioners’)
3 tablespoons (40 grams) unsalted butter, softened
1/4 teaspoon peppermint oil (has to be food-grade oil, not extract)
3/4 tsp pure vanilla extract
4 tablespoons (60 ml) evaporated milk 


Step-by-Step Instructions: 
1. Line a cookie sheet with aluminum foil and smooth. Set aside.
2. In bowl of electric mixer fitted with paddle attachment, on slow speed, combine the butter, icing sugar, peppermint oil, vanilla, and evaporated milk. Once ingredients are incorporated, turn mixer up to medium high, mixing for about 2 minutes, until creamy. Cover and chill filling in bowl for about 30 minutes. Once chilled enough to roll balls of filling in your hand, roll 1.5″ balls and place on foiled cookie sheet. Using the palm of your hand, gently press down on each ball to create a patty. Refrigerate for another 30-60 minutes until firm and remove when you have your coating ready to go.

PASTEL CHOCOLATE COATING 

Ingredients: 
1 lb Callebaut White Chocolate Couverture, chopped 

Step-by-Step Instructions: 
In a double boiler (or bowl on top of a pot), bring water to boil. Once boiling, turn the stove off (keeping pot on element) and add your chopped chocolate. Stir with silicone spatula until nice and smooth. Remove from heat, wipe bottom of bowl, and set aside, stirring continuously while cooling. When almost cool, divide into 3 and tint each lot desired colour (I used very small amounts of gel colours: leaf green, electric pink, and electric orange). Once chocolate reaches 80-84 degrees F on a candy thermometer, you can start dropping patties in, one at a time, coating both sides, and removing carefully with two forks (or chocolate dipping fork). Place on cookie sheet to set. Once all patties are dipped and coated, set tray aside in a cool, dry place to set. Don’t refrigerate while setting.

You can store the set patties in an airtight container in the refrigerator, with parchment or wax paper in between, for up to one month. Best stored chilled, and eaten at either room temperature or chilled.

Minty delicious! Filling recipe adapted from Joy of Baking.



Tutorial & Photography: Sweetapolita (fancy cakes & confections)

3 comments :

Leslie said...

These are precious and almost too sweet to eat! I'm going to be making them for my sister's bridal-personal shower. Would any white chocolate work okay? I can't wait to make them!
Blessings,
Leslie

Melissa McGloin said...

Where can I get food grade oil?

Beatriz Ferraz said...

Delicious! :)