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“Chocolate Peppermint POPTRT (PopTart) Recipe”

Inspired by the kid in all of us, the Chocolate Peppermint PopTRT plays off the popular holiday flavor of peppermint with a delicious chocolate peppermint liquor ganache filling wrapped by a flaky, crispy crust.

The speciality dessert is available at STK Atlanta in the heart of Midtown throughout the holidays as well as across the country in STK NY, LA, STK DC and the newcomer STK Miami, which set to open in December.

STK CHOCOLATE PEPPERMINT POPTRT

INGREDIENTS:
All Purpose Flour 2 cups
Sugar 1 tbsp
Salt 1 tsp
Butter, cubed, chilled 8 oz
Egg 1
Buttermilk, cold 2 tbsp

INSTRUCTIONS:
Put all dry ingredients into a food processor, pulse until all ingredients are combined
Add the egg and pulse until combined
Add the cold butter to mixture, pulse until the butter is the size of peas
Add cold buttermilk until dough forms a ball.
Wrap in plastic wrap and put into cooler for 2 hours
Once chilled, roll dough onto a well floured surface
Roll out to 1/4 inch thick and cut into 3” x 4” rectangles
Place on sheet trays and put back into cooler until ready to assemble

CHOCOLATE PEPPERMINT GANACHE FILLING

INGREDIENTS:
Dark Chocolate 1 1/2 lbs
Heavy Cream 2 cups
Butter 2 oz
Peppermint Liquor 2 oz

INSTRUCTIONS:
Combine dark chocolate and butter into a mixing bowl
Heat heavy cream to a boil and pour over chocolate and butter
Whisk until combined, adding the liquor at the end
Let chill at room temperature until it’s firm enough to spread

CHOCOLATE GLAZE

INGREDIENTS:
Chocolate, chopped 4 oz
Butter 1 1/2 oz
Milk 1 tbsp
Corn Syrup 2 tsp

INSTRUCTIONS:
Melt chocolate and butter over a water bath.
Add milk and corn syrup, whisking until all ingredients are combined.
Spread over PopTRTs and garnish

ASSEMBLY INSTRUCTIONS

INSTRUCTIONS:
Preheat oven to 325 degrees.
Once the dough has chilled, flour a flat surface and roll the dough to about ½ of an
inch thick, moving dough to make sure it hasn’t stuck every turn. Use a pizza cutter
to slice the dough into 3”X 4” rectangles.
Place the dough on a sheet tray and return to the cooler until the egg wash (1 whole
egg with 1 tablespoon of water) and the ganache are ready to go. When ganache is
firm enough, put into a piping bag.
Take rectangles of dough out of cooler (Note: 2 pieces of dough make one PopTRT).
Brush one piece with egg wash, this will be used as the bottom.
Pipe peppermint ganache in the center of the dough and place the other piece of
dough on top. Using the ravioli stamp or chop sticks, “pinch” the edges together.
Place all PopTRTs onto baking sheet and brush with egg wash. Bake for 15 minutes.
Once golden brown, turn tray and bake an additional 5-7 minutes. The dough will
be flaky and golden.
When the PopTRTs have cooled, spread the chocolate glaze on top and drizzle with
white chocolate. Garnish with crushed candy cane.
ENJOY!

View the recipe via togrp.com/PopTRT to re-create this nostalgic treat at home and share their experiences using the hashtag #STKPopTRT.

STK is located at 1075 Peachtree Street in Midtown Atlanta on the corner of Peachtree and 12th Streets. Visit www.stkhouse.com for more information and stay connected on Facebook at www.Facebook.com/STKhouse and on Twitter at www.twitter.com/STKAtlanta.

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