Croquembouche Puff Christmas Tree
Transform your holiday dessert table into a show-stopping masterpiece with this Croquembouche Puff Christmas Tree! This elegant French-inspired confection features crisp and golden choux pastry puffs filled with luscious vanilla whipped cream, stacked into a stunning tree formation using a delicate caramel glaze as the adhesive. The caramel serves not only as a glue but also creates a glistening coating that adds a touch of sophistication. Adorned with festive edible gold stars or sprinkles, this dessert offers a visual and flavorful delight fitting for any Christmas celebration. Perfect for entertaining, this Croquembouche Puff Christmas Tree is equal parts dramatic centerpiece and indulgent treat. Whether you’re hosting a dinner party or looking for a memorable dessert for the holidays, this recipe combines classic techniques with festive flair for an unforgettable sweet creation!
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Recipe Information
Ingredients
- 250 ml Water
- 100 g Unsalted butter
- 1 tsp Salt
- 150 g All-purpose flour
- 4 large Eggs
- 300 ml Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
- 300 g Granulated sugar
- 3 tbsp Water (for caramel)
- 10 g Edible gold stars or sprinkles
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
In a medium saucepan, combine 250 ml water, butter, and salt, and bring to a boil over medium heat.
Once the butter is fully melted and liquid is bubbling, reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Remove the dough from the heat and let it cool for 5 minutes.
Add the eggs one at a time, beating well after each addition with a wooden spoon or electric mixer, until the dough is smooth and shiny.
Transfer the choux pastry dough to a piping bag fitted with a round tip. Pipe small mounds (about the size of a walnut) onto the prepared baking sheets, leaving about 2 inches between each.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp. Allow them to cool completely on a wire rack.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small star tip.
Once the pastry puffs are cool, poke a small hole into the bottom of each puff using a skewer and fill them with the whipped cream using the piping bag.
To make the caramel, heat the granulated sugar and 3 tbsp water in a saucepan over medium heat, stirring until the sugar has dissolved. Stop stirring and let the mixture come to a boil. Cook until the caramel turns a golden amber color, then remove from heat.
Dip the sides of each cream puff lightly into the caramel and begin stacking them in a circular pattern to form a cone or tree shape on a serving platter. Use more caramel to glue the puffs together as needed.
Once the tree is complete, drizzle additional caramel over the assembled croquembouche and decorate with edible gold stars or sprinkles for a festive touch.
Allow the caramel to set before serving. Break apart pieces of the tree to serve individual puffs. Enjoy this show-stopping Christmas dessert!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 31.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
