How to Prepare Yummy A Choux Pastry Christmas Tree

A Choux Pastry Christmas Tree. Easy Chocolate Christmas Tree Decoration for Cake - Chocolate Decorations Ideas. See more ideas about Choux pastry, Eclairs, Pastry. Lavendar cream puffs with fig plating.

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 cook A Choux Pastry Christmas Tree using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of A Choux Pastry Christmas Tree

1. You need of For the choux pastry:.
2. You need 100 ml of Water.
3. It's 50 grams of Unsalted butter.
4. It's 1 dash of Salt.
5. Prepare 70 grams of Cake flour.
6. Prepare 2 of to 3 Eggs.
7. You need 1 of Pastry cream.
8. Prepare 1 of whatever you like Decoration.
9. It's of Icing.
10. It's 20 grams of Powdered sugar (for each color of icing).
11. You need 1 of few drops Water.
12. Prepare 1 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. 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.

A Choux Pastry Christmas Tree step by step

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..

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. 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.