Name: Christmas Tree Croquembouche Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup whole milk; 3/4 cup (1 1/2 sticks) unsalted butter; 2 tablespoons granulated sugar; 2 cups (240 g) all-purpose flour; 1 teaspoon kosher salt; 6 large eggs, beaten to blend; 2 cups heavy cream; 2 cups (225 g) confectioners’ sugar; 3 tablespoons whole milk; 2 tablespoons corn syrup; Green food coloring (1–2 drops or more to desired shade); Nonpareils, for decorating (optional); 1 cup (200 g) granulated sugar; 1/4 cup water (used with sugar for caramel); 1 store-bought star-shaped sugar cookie; 2 piping bags, one fitted with a large round tip and one with a small round tip; Poster board or cardstock to form cone (~7″ wide at base); Parchment paper; Tape (to secure cone)

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Introduction

This Christmas Tree Croquembouche is a stunning and festive dessert perfect for holiday celebrations. It features delicate cream puffs filled with whipped cream, dipped in green icing, and assembled into a beautiful tree with caramel strands. An impressive centerpiece that tastes as delightful as it looks!

A tall cone-shaped tower made of many small round pastries covered in bright green icing is stacked in layers on a large white plate. Each green pastry is sprinkled with tiny white dots and is wrapped loosely in strands of shiny golden caramel. The top of the tower is decorated with a white star-shaped cookie, standing upright. The background is a white marbled texture with soft light creating gentle bokeh effects, and there are two clear champagne glasses on each side along with some Christmas ornaments and a stack of white plates on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk
3/4 cup (1 1/2 sticks) unsalted butter

2 tablespoons granulated sugar
2 cups (240 g) all-purpose flour

1 teaspoon kosher salt
6 large eggs, beaten to blend

2 cups heavy cream
2 cups (225 g) confectioners’ sugar
3 tablespoons whole milk

2 tablespoons corn syrup
Green food coloring
Nonpareils, for decorating (optional)

1 cup (200 g) granulated sugar
1 store-bought star-shaped sugar cookie
2 piping bags, a large round tip, a small round tip

Instructions

Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). In a medium pot over medium heat, combine milk, butter, granulated sugar, and ½ cup water. Stir frequently until butter melts and mixture simmers, about 3 minutes.
Step 2: Add flour and salt to the pot and cook, stirring with a wooden spoon, until a smooth dough forms and a film appears on the bottom, 2 to 3 minutes.
Step 3: Transfer dough to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until dough cools and is no longer warm, about 8 minutes.

Step 4: With mixer running, slowly add eggs until dough is shiny and leaves an indentation when touched. Transfer to a piping bag with a large round tip.
Step 5: Pipe 1 1/2-inch circles onto two parchment-lined baking sheets, spacing 2 inches apart. Wet your finger slightly to smooth sharp points if necessary.
Step 6: Bake for 10 minutes, then reduce oven to 375°F (190°C) and bake 18 to 20 minutes more until golden brown and hollow-sounding when tapped. Cool completely.

Step 7: To make whipped cream, beat heavy cream in a chilled bowl with a whisk attachment until stiff peaks form. Refrigerate until ready to use.
Step 8: Transfer whipped cream to a piping bag with a small round tip. Poke a small hole in the bottom of each puff and fill with whipped cream. Return filled puffs to baking sheet.
Step 9: In a bowl, mix confectioners’ sugar, milk, and corn syrup until smooth. Add green food coloring until desired shade is reached. Dip tops of puffs into icing and sprinkle with nonpareils if using. Let icing harden about 30 minutes.

Step 10: Shape a large cone (about 7 inches diameter at the base) from poster board or cardstock, wrap with parchment, and tape securely. Place cone on a platter.
Step 11: Cook granulated sugar and 1/4 cup water in a pot over medium-high heat without stirring until light golden caramel forms, about 10 minutes. Remove from heat.
Step 12: Working quickly, dip sides of puffs in caramel and stick them to the base of the cone with green icing facing out. Use about 11 to 12 puffs to form the base layer.

Step 13: Continue dipping puff bottoms in caramel and attaching them in layers up the cone, holding each for a few seconds until caramel sets. Slightly angle puffs to avoid gaps and dip sides in caramel if needed.
Step 14: Dip the sugar cookie star in caramel and place at the top of the cone. Arrange extra puffs around it for support as needed.
Step 15: Dip a fork in warm caramel and quickly twirl it around the tree to create thin caramel strands for decoration.

Step 16: To serve, pull cream puffs off the cone or cut pieces away with a knife and spoon.

Tips & Variations

Make the cream puffs a day ahead and refrigerate unfilled to save time on the day of assembly.
Adjust green food coloring gradually to achieve your preferred shade without overpowering the flavor.

If caramel hardens too quickly while assembling, gently rewarm over low heat to keep it pliable.
For a less sweet option, dust cream puffs with powdered sugar instead of icing.

Storage

Unfilled cream puffs can be stored in an airtight container in the refrigerator for up to 1 day. Once assembled, the croquembouche is best enjoyed immediately for crisp texture, but it can be kept at room temperature for a few hours. Refrigerate leftovers and reheat cream puffs briefly in a warm oven to refresh before serving.

How to Serve

The image shows several small round pastries with a light golden-brown base topped with a thick layer of shiny green icing. Each pastry is decorated with white round sprinkles on the green surface. Thin strands of golden caramelized sugar are artfully draped over the top, adding texture and shine. Two pastries sit on a white plate in the front, clearly displaying their smooth and glossy green icing that slightly drips down the sides. In the background, a pile of the same pastries is stacked on a larger white plate. The scene is set on a white marbled surface with a glass stem partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made pastry for this recipe?

While pre-made puff pastry won’t work for croquembouche, you can buy ready-made cream puffs to save time. Just fill and decorate them as instructed and assemble with caramel as usual.

What can I substitute for the star-shaped sugar cookie on top?

You can use any decorative cookie or candy that can be dipped in caramel and will hold its shape, such as a gingerbread cookie or a large candy piece.