A Choux Pastry Christmas Tree

Name: A Choux Pastry Christmas Tree
Yield: 30 servings
Cuisine: American
Ingredients: 100 ml Water; 50 grams Unsalted butter; 1 dash Salt; 70 grams Cake flour; 2 to 3 Eggs; 1 Pastry cream; 1 whatever you like Decoration; 20 grams Powdered sugar (for each color of icing); 1 few drops Water; 1 Food coloring

cookpad.japan @cookpad_jp

I wanted to make a Christmas cake that everyone could enjoy eating together.

How to make pastry cream -.
How to make the cookies -.
If the icing is too sweet for you, construct the puffs using whipped cream and a piping bag.
Keep it in the refrigerator and eat it on the same day it's made, or the next day at the latest. Recipe by Choco makaron

I wanted to make a Christmas cake that everyone could enjoy eating together.

cookpad.japan @cookpad_jp

I wanted to make a Christmas cake that everyone could enjoy eating together.

Saved

Ingredients

30 servings

For the choux pastry:
100 mlWater
50 gramsUnsalted butter
1 dashSalt
70 gramsCake flour
2to 3 Eggs
1Pastry cream
1whatever you like Decoration
Icing
20 gramsPowdered sugar (for each color of icing)
1few drops Water
1Food coloring

Saved

Steps

1

Preheat the oven to 200°C. Combine the water, butter, and salt in a pan and heat.
2

When the butter has melted and the water has come to a boil, take the pan off the heat and add the flour. Mix rapidly with a wooden spatula.
3

Keep mixing until the dough comes cleanly off the pan, as shown here.
4

Keep mixing over low heat, until the dough becomes loose and shiny.
5

Take the pan off the heat. Beat 2 eggs and add to the pan in 4 batches, mixing well between additions until the egg is incorporated into the batter.
6

If the dough is too stiff, beat the remaining egg and add it a little at a time until the dough drops very slowly off the spatula when lifted.
7

Drop spoonfuls of the dough on a lined baking sheet, about 3 cm dome shapes. Dip the spoon in water each time.
8

Brush the remaining beaten eggs on the puffs with a pastry brush. Preheat the oven at 200°C for 20 minutes, then lower the temperature to 180 °C and bake until the jagged edges on the surface are golden brown.
9

Make the pastry cream to fill the puffs,. Cool the baked puffs.
10

Slice into each puff 1/3 from the top with a knife. Spoon in the pastry cream.
11

Make the icing. Add water to the powdered sugar drop by drop while mixing from the center, until it reaches a consistency that just slowly drops from a spoon when lifted. Color with the food coloring of your choice.
12

Spread the surface of each cream puff with icing and stick together in a tree shape. Optionally, add cookies as decorations.