Choux Christmas Tree
A festive showstopper made from choux pastry, filled with whipped cream and stacked into a beautiful Christmas tree. Finish with golden caramel, sugared almonds and edible flowers for a touch of sparkle.
Ingredients
For the choux
- 400ml water
- 170g butter
- 230g plain flour
- Pinch of salt
- 6 medium free-range eggs
Filling
- 450ml double cream, whipped
To decorate
- Caramel
- Sugared almonds
- Flowers
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe a 15cm circle onto a lined baking sheet, then pipe the rest into small balls. Bake for 15 minutes until golden and crispy. Cool.
- Fill the pastries with cream. Heat the sugar to a golden caramel. Dip each ball in the caramel and use to cover the cone. When set remove the cone. If desired, use more caramel to decorate. Dot with almonds and decorate with flowers.
Ingredients
For the choux
- 400ml water
- 170g butter
- 230g plain flour
- Pinch of salt
- 6 medium free-range eggs
Filling
- 450ml double cream, whipped
To decorate
- Caramel
- Sugared almonds
- Flowers
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
- Pipe a 15cm circle onto a lined baking sheet, then pipe the rest into small balls. Bake for 15 minutes until golden and crispy. Cool.
- Fill the pastries with cream. Heat the sugar to a golden caramel. Dip each ball in the caramel and use to cover the cone. When set remove the cone. If desired, use more caramel to decorate. Dot with almonds and decorate with flowers.
