Joseph Schutz, pastry chef at Oceana Coastal Kitchen at the Catamaran Resort Hotel and Spa, created some holiday treats for the Mission Bay restaurant. Fortunately, you can make you own mini peppermint patties for the holidays with his recipe.
Petite Peppermint Patties
92 grams Crisco (not flavored)
250 grams powdered sugar, sifted
2 grams salt
30 grams warm water
2 1/2 grams vanilla extract
1 tablespoon corn syrup
10 grams candy canes, crushed
100 grams bittersweet chocolate
23 grams butter
75 grams granulated sugar
19 grams all-purpose flour, sifted
1/2 teaspoon baking powder
70 grams mini semisweet chips
Cream Crisco in mixer until lightened. Add powdered sugar and salt, mix on low.
Combine water and vanilla extract, then add to mix, scraping and increasing speed. Mix 2 full minutes.
Add corn syrup in a slow stream. Filling should be light and fluffy.
Add water as needed, while the mixer is running to adjust for texture.
Fold in crushed candy canes by hand. Scoop or pipe filling onto a cookie and sandwich with another.
Melt bittersweet chocolate and butter together. Set aside.
Combine sugar and egg. Whip in a mixer on high speed for 15 minutes. Whip to a very thick and fluffy ribbon. Beat in melted chocolate mixture.
In a separate bowl, combine all-purpose flour and baking powder. Gently fold into batter. Gently fold in mini chips.
Allow batter to rest 30 minutes or chill in the refrigerator until slightly thickened.
Scoop 3⁄4 inch balls and chill in the refrigerator until firm. Cut each ball in half and form into mini balls. Spaced 1” apart on baking sheet lined with Silpat or baking paper.
Bake at 325 degrees until slightly puffed and crackly. Cool completely on pan.