Sweet choux christmas tree
For choux (see: How to make choux (pastry puffs)))
- 800 ml fresh milk
- 150 g brown sugar
- 3 eggyolks (free-range preferably)
- 20 g all-purpose flour (gluten-free)
- 70 g corn flour
- 30 g fresh butter
- 1/2 teaspoon vanilla extract or one vanilla stick seeds
For caramel : 200 g white sugar
For whipped cream : 100 g heavy cream & 50 g powdered sugar
Sweet choux christmas tree. Try to innovate with this dessert.
Noone will be aloof and everyone will surely taste it.
A christmas tree that everyone will love!!
Sweet choux accompanied with caramel and whipped cream. Enjoy!
To make the choux see: How to make choux (pastry puffs)
Choux must be completely cooled and then fill them with patisserie cream.
In saucepan, warm 600ml milk and add the sugar.
In a bowl, whisk the eggyolks, corn flour and flour.
Add gradually the rest 200ml of milk until corn flour and flour are dissolved.
Stir and add the mixture into the saucepan.
Add the vanilla extract and stir until the cream thickens.
Remove from heat and add the butter.
Stir until it incorporates.
Spread even the cream into a baking pan.
Cover its surface with plastic wrap, so not to get crust and set it aside to cool completely.
After the cream is cooled fill a pastry bag.
Try to fill each choux using the pastry bag, but if you can’t try to cut them in half and use a spoon to fill them.
For the caramel:
Put the sugar in a non-stick frying pan (preferably) and it melt without stiring. When the sugar is melted low the heat.
Be careful as temperatures are high.
As soon as the sugar color changes, remove from heat and start making your tree.
In a large plate or serving dish, spread some patisserie cream first so choux will be stable.
With a spoon, sprinkle the first choux layer with some caramel and put one by one the rest of the choux. Sprinkle some caramel to
every one of them.
Continue until you form a tree.
Allow it to cool completely and you’re ready to decorate with whipped cream.
Whisk the heavy cream and sugar and decorate!
Nutritional information per 100 g
Energy / calories: 213.87 kcal
Proteins: 3.3 g
Carbohydrates: 30.29 g
Fat: 9.39 g