Light choux pastry filled with rich chocolate cream filling! Here we've got these chocolate cream puffs scaled down to individual servings and decked up like a Christmas tree. It would not only this be delicious dessert but also a gorgeous table centrepiece. This Christmas Tree Croquembouche recipe is shared by home cook Wyatt Tan who specialises in healthy bakes and runs a bar located at Duxton hill.
Perfectly light and puffed choux pastry with creamy chocolate filling.
A croquembouche is a classic French dessert made of cream puffs and stuck into a large cone. It's definitely one of the most festive and insta-worthy desserts you can make for the holidays!
Here are some tips to help you successfully make your own Christmas Tree Croquembouche. Choux pastry may seem fragile and delicate but with this recipe, it's totally uncomplicated. To ensure that the perfect cromquembouche, we're using the Kenwood Chef XL Sense stand mixer the Craquelin cookie as well as the filling.
First, let's start with the craquelin cookie. Place all the ingredients into the Kenwood stand mixer and beat till it forms a dough. Divide into two portions and mix colour evenly. Roll the dough into a very thin sheet and cut out the round shape. Transfer to the freezer until it's ready to be used.
Place the craquelin cookie on top of the choux dough.
Next the crucial part, the choux puff. Combine milk, water, salt, sugar and water to a boil. Bring to a simmer over medium-high heat. Once simmering, reduce the heat to medium and add the flour. Stir the mixture constantly until thickened and transfer the mixture to the bowl. Add egg one at a time, making sure each one is completely incorporated before adding the next. Transfer to a piping bag and pipe it to about 4cm diameter. Place the carquelin cookie on top of the choux dough and bake them at 165-degree Celsius for 40 mins.
Allow Choux puff to cool before piping in the cream.
In the Kenwood stand mixer, add in heavy cream, cocoa powder and sugar and beat till ingredients come together. Increase the speed and beat it till it reaches a stiff peak. Transfer to a piping bag, poke a hole at the bottom of the puff and pipe in the cream.
Light choux pastry filled with rich chocolate cream filling!
Stack it into a tall pyramid shape and garnish with a Christmas ornament. The perfect way to celebrate the festive holiday!
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Light choux pastry filled with rich chocolate cream filling! Here we've got these chocolate cream puffs scaled down to individual servings and decked up like a Christmas tree. It would not only this be delicious dessert but also a gorgeous table centrepiece. This Christmas Tree Croquembouche recipe is shared by home cook Wyatt Tan.
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- 125 g milk
- 125 ml water
- 5 g salt
- 10 g sugar
- 112 g butter
- 135 g bread flour
- 250 g whole eggs beaten
- 56 g butter soften to room temperature
- 67 g light brown sugar
- 63 g plain flour
- red colouring as desired
- green colouring as desired
- 500 ml whipping cream
- 1/2 cup sugar
- 1/4 cup Cocoa powder
- Mix the butter, sugar and flour together until it forms a dough.
- Divide the dough into 2 portions.
- Add in food colouring. Mix the dough till the colour is evenly mixed.
- Place the dough on a cling wrap. Cover it up with another cling wrap. Roll the dough into a very thin sheet. #Tips: This will allow more crack lines to be seen and the pastry will be less sweet.
- Use a 3cm cutter and cut out the round shape. Transfer to the freezer until it’s ready to be used.
- Bring the milk, water, salt, sugar and butter to a boil.
- Removed from heat and stir in the sifted flour. Bring it back to stove.
- Stir till the dough comes together and transfer it to a mixing bowl. Spread the dough and allow it to cool down. #Tips: Do not work the puff dough too much as the puff may turn into bread after it’s bake. Thus, you may not be able to fill in as much cream as you want it to be.
- Add eggs in 3 batches. After adding 2 portions, check the texture of the dough. The dough must make a nice ribbon. Not too runny and not too hard for piping. If it’s too firm, add in more eggs gradually.
- Pipe the puff on the baking tray to about 4cm diameter.
- Place a craqueli cookie on top of the choux dough.
- Bake them at 165 degree for about 40 minutes.
- In a stand mixer, add in heavy cream, cocoa powder and sugar. Whisk on low speed till the ingredients comes together. Increase the speed and beat it till it reaches stiff peak.
- Poke a hole at the bottom of the puff. Pipe in the cream.
- Use the remaining cream to stick the pastry and form into a Christmas tree.
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