A Choux Pastry Christmas Tree
A Choux Pastry Christmas Tree

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, a choux pastry christmas tree. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

New year is behind us, I share the recipe late, but I think that next year it will also be relevant. We will prepare a delicious and elegant Christmas tree. This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs.

A Choux Pastry Christmas Tree is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. A Choux Pastry Christmas Tree is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook a choux pastry christmas tree using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make A Choux Pastry Christmas Tree:
  1. Make ready For the choux pastry:
  2. Prepare 100 ml Water
  3. Prepare 50 grams Unsalted butter
  4. Get 1 dash Salt
  5. Prepare 70 grams Cake flour
  6. Make ready 2 to 3 Eggs
  7. Take 1 Pastry cream
  8. Prepare 1 whatever you like Decoration
  9. Make ready Icing
  10. Get 20 grams Powdered sugar (for each color of icing)
  11. Make ready 1 few drops Water
  12. Prepare 1 Food coloring

Thousands of new, high-quality pictures added every day. A very light, twice-cooked pastry usually used for sweets and buns. Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. It can also be used for savoury pastries such as gougère, a large ring of choux.

Instructions to make A Choux Pastry Christmas Tree:
  1. Preheat the oven to 200°C. Combine the water, butter, and salt in a pan and heat.
  2. When the butter has melted and the water has come to a boil, take the pan off the heat and add the flour. Mix rapidly with a wooden spatula.
  3. Keep mixing until the dough comes cleanly off the pan, as shown here.
  4. Keep mixing over low heat, until the dough becomes loose and shiny.
  5. Take the pan off the heat. Beat 2 eggs and add to the pan in 4 batches, mixing well between additions until the egg is incorporated into the batter.
  6. If the dough is too stiff, beat the remaining egg and add it a little at a time until the dough drops very slowly off the spatula when lifted.
  7. Drop spoonfuls of the dough on a lined baking sheet, about 3 cm dome shapes. Dip the spoon in water each time.
  8. Brush the remaining beaten eggs on the puffs with a pastry brush. Preheat the oven at 200°C for 20 minutes, then lower the temperature to 180 °C and bake until the jagged edges on the surface are golden brown.
  9. Make the pastry cream to fill the puffs,. Cool the baked puffs.
  10. Slice into each puff 1/3 from the top with a knife. Spoon in the pastry cream.
  11. Make the icing. Add water to the powdered sugar drop by drop while mixing from the center, until it reaches a consistency that just slowly drops from a spoon when lifted. Color with the food coloring of your choice.
  12. Spread the surface of each cream puff with icing and stick together in a tree shape. Optionally, add cookies as decorations.

Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. It can also be used for savoury pastries such as gougère, a large ring of choux. Prepare the fruit filling by putting the raisins, glace peel and brandy or rum into a bowl and set aside to soak. Sift the flour onto a plate, sprinkle the sugar over the top. Choux pastry, also called pâte à choux ("pot-ah-SHOO"), is made with flour, butter, eggs, and water, although it can sometimes be Thus choux dough is cooked twice, once on the stovetop and again in the oven. (Or deep-fried, in the case of beignets.) This double cooking helps to produce the airy interior.

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