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Christmas Tree Croquembouche Recipe

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★★★★★

4.8 from 112 reviews

Create a stunning and festive Christmas Tree Croquembouche, featuring light and airy pâte à choux cream puffs filled with whipped cream, iced with a delicate green glaze, and beautifully assembled with caramel onto a cone-shaped base for an impressive holiday centerpiece.

Ingredients

Scale

Pâte À Choux

  • 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

Whipped Cream & Icing

  • 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)

Caramel & Assembly

  • 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)

Instructions

  1. Pâte À Choux Preparation: Arrange oven racks in upper and lower thirds and preheat to 425°F (220°C). In a medium pot over medium heat, combine whole milk, unsalted butter, granulated sugar, and 1/2 cup water. Stir frequently until butter melts and mixture simmers, about 3 minutes. Add all-purpose flour and kosher salt; cook, stirring constantly with a wooden spoon, until smooth dough forms and leaves a thin film on pot bottom, about 2-3 minutes.
  2. Mix Dough: Transfer hot dough to a stand mixer bowl fitted with paddle attachment. Beat on medium speed for about 8 minutes until dough cools and is no longer warm.
  3. Incorporate Eggs: With mixer running, slowly add beaten eggs in a stream. Continue beating on medium-high until dough is shiny and holds an indention when touched, slightly sticky. Transfer dough to a piping bag with large round tip.
  4. Pipe Puffs: Pipe 1 1/2-inch diameter circles spaced 2 inches apart onto 2 parchment-lined baking sheets. Wet finger slightly and smooth out any sharp points.
  5. Bake Puffs: Bake 10 minutes at 425°F, then reduce oven to 375°F (190°C). Continue baking 18-20 minutes until golden brown and hollow sounding when tapped. Cool completely.
  6. Make Ahead Note: Unfilled cream puffs can be refrigerated up to 1 day in airtight container.
  7. Whip Cream: Using a whisk attachment, beat heavy cream at high speed until stiff peaks form. Chill cream until cold, about 20 minutes.
  8. Fill Puffs: Transfer whipped cream to a piping bag with small round tip. Poke a hole at bottom of each puff using a small knife. Insert tip and fill puff with whipped cream. Return to baking sheet.
  9. Prepare Icing: In a medium bowl, stir together confectioners’ sugar, whole milk, and corn syrup until smooth. Add 1 to 2 drops green food coloring until desired green hue is reached.
  10. Ice Puffs: Dip tops of filled puffs into green icing, then place back on baking sheet. Sprinkle with nonpareils if desired. Let icing harden about 30 minutes.
  11. Make Ahead Note for Icing: Cover icing with plastic wrap pressed to surface and refrigerate up to 2 days.
  12. Prepare Cone Base: Shape poster board or cardstock into a large cone with about 7-inch opening. Wrap cone with parchment and tape securely. Place on platter or parchment-lined surface.
  13. Make Caramel: In medium pot over medium-high heat, combine granulated sugar and 1/4 cup water. Do not stir; cook until sugar dissolves and caramel turns light golden, about 10 minutes. Remove from heat.
  14. Assemble Base Layer: Quickly dip side of each puff in caramel and attach caramel side to base of cone with green icing side facing out/up. Use 11 to 12 puffs around bottom depending on cone size.
  15. Build Tree: Dip bottom of each puff in caramel and press against cone with icing facing outward. Hold briefly to set caramel. Continue layering upward, filling gaps by angling puffs or dipping sides into caramel for adhesion. Rewarm caramel over low heat if it hardens.
  16. Add Star Topper: Dip star-shaped sugar cookie into caramel and place on top of cone. Support with additional puffs if needed.
  17. Create Caramel Threads: Dip fork into warm caramel and swiftly twirl around the assembled tree to create delicate caramel strands.
  18. Serve: To serve, pull cream puffs off the cone or carefully cut and spoon them away from the cone structure.

Notes

  • Unfilled cream puffs keep refrigerated in airtight container for up to 1 day.
  • Icing can be prepared up to 2 days in advance and refrigerated with plastic wrap pressed onto surface.
  • Caramel must be used while warm and loose; reheat gently if it hardens during assembly.
  • Use caution when working with hot caramel to avoid burns.
  • Allow icing to harden fully before dipping puffs into caramel for best assembly results.
  • Decorate with nonpareils for an added festive touch if desired.

Keywords: Christmas dessert, French pastry, croquembouche, cream puffs, holiday centerpiece, pâte à choux, caramel dessert

Find it online: https://flavorsbymaya.com/christmas-tree-croquembouche-recipe/