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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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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Ingredients
Choux puff
- 125 g milk
- 125 ml water
- 5 g salt
- 10 g sugar
- 112 g butter
- 135 g bread flour
- 250 g whole eggs beaten
Craquelin dough
- 56 g butter soften to room temperature
- 67 g light brown sugar
- 63 g plain flour
- red colouring as desired
- green colouring as desired
Choux filling
- 500 ml whipping cream
- 1/2 cup sugar
- 1/4 cup Cocoa powder
Instructions
- 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.
Prepare Choux puff
- 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.
Filling
- 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.
Assemble
- Use the remaining cream to stick the pastry and form into a Christmas tree.