A Choux Pastry Christmas Tree. 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. Choux Religieuse and chocolate christmas trees Chef - Julien Alvarez.

Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. Choux pastry is used for making beignets, cream puffs, and eclairs. You can have A Choux Pastry Christmas Tree using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of A Choux Pastry Christmas Tree

You need of For the choux pastry:.
You need of Water.
It's of Unsalted butter.
You need of Salt.
Prepare of Cake flour.
It's of to 3 Eggs.
You need of Pastry cream.
It's of whatever you like Decoration.
Prepare of Icing.
Prepare of Powdered sugar (for each color of icing).
It's of few drops Water.
You need of Food coloring.

Learn to make this classic French pastry dough. How this is accomplished is by baking the choux first at a high temperature to generate the steam, and then finishing at a lower temperature to set the pastry and brown the outside. Download Choux pastry stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Choux Pastry and Kirsty Wark's Christmas Cake.

A Choux Pastry Christmas Tree step by step

Preheat the oven to 200°C. Combine the water, butter, and salt in a pan and heat..
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..
Keep mixing until the dough comes cleanly off the pan, as shown here..
Keep mixing over low heat, until the dough becomes loose and shiny..
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..
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..
Drop spoonfuls of the dough on a lined baking sheet, about 3 cm dome shapes. Dip the spoon in water each time..
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..
Make the pastry cream to fill the puffs,. Cool the baked puffs..
Slice into each puff 1/3 from the top with a knife. Spoon in the pastry cream..
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..
Spread the surface of each cream puff with icing and stick together in a tree shape. Optionally, add cookies as decorations..

Download Kirsty Wark's Christmas cake recipe. This basic pastry dough can be used to make any number of delicious tidbits - from choux pastry appetizers to entrees and on through to desserts. You can stuff choux puffs with any filling you wish, sweet or savory, hot or cold. Popular interpretations include Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours. A classic eclair recipe of light choux pastry filled with rich crème pâtissière.