The Christmas Tree of Cream Puffs is an impressive dessert that will amaze everyone at the table. To make this tree, I first prepared the cream puffs, then filled them with diplomatic cream (pastry cream plus whipped cream) and then garnished them with a dark chocolate ganache. To give the idea of a Christmas tree, I decorated it with a chocolate star – placed on top – and silver balls. The result was stunning and, once served at the table, the amazement of the diners was evident.
For more ideas to create, check out the collections:
Christmas Sweets
Profiteroles – Recipes to Make at Home
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop, Oven
Ingredients
- 7 Eggs
- 1 3/4 cups Flour
- 5.3 oz Butter
- 1 1/2 cups Water
- 1 pinch Salt
- 4 Egg Yolks
- 3/4 cup Sugar
- 1/3 cup Flour
- 2 cups Milk
- 1 tsp Vanilla Extract
- 3/4 cup Fresh Whipping Cream
- 1/2 cup Fresh Whipping Cream
- 1/3 oz Milk
- 1.8 oz Dark Chocolate
- 1/3 oz White Chocolate
- as needed Silver Balls
Tools
- Piping Bag
Preparation
To make the Christmas Tree of Cream Puffs, melt the butter in a double boiler and then pour it into a pot, add the water and a pinch of salt. Heat on a low flame and bring to a boil. Add the flour and mix everything until the dough detaches from the sides of the pot. Remove from heat and let cool to room temperature.
Then add the eggs, one at a time until the previous one is absorbed, obtaining a smooth and creamy mixture. Put the choux pastry in a piping bag and, on a lightly buttered baking tray, form the cream puffs.
Preheat the oven to 482°F, place the tray inside, and lower to 356°F, bake for 15-20 minutes. Then lower to 248°F and cook for another 20 minutes. At the end of cooking, leave the cream puffs in the turned-off oven with the door ajar for 10 minutes, then remove and let cool completely.
In a saucepan, bring the milk with the vanilla extract to a boil. Meanwhile, in a bowl, beat the egg yolks with the sugar and gradually add the sifted flour.
Then combine the boiling milk with the egg mixture, stir with a whisk, and put the obtained mixture on the heat and bring to a boil, stirring until the cream thickens. Transfer the cream to a bowl, cover with plastic wrap that touches the surface, and let cool.
Whip the cream and add it to the cream, mixing with an upward motion, until obtaining a compact and frothy cream.
In a saucepan, pour the cream and milk, put on the heat, and bring to a boil. Remove from heat and add the chopped chocolate pieces. Stir to dissolve the chocolate, then transfer the ganache to a bowl and let cool.
Prepare a star-shaped mold and place it on a plate lined with parchment paper. Melt the white chocolate and then pour it into the star mold. Place in the freezer to firm up.
Transfer the diplomatic cream into a piping bag and fill all the cream puffs. Dip each cream puff in the chocolate ganache and arrange them on a plate, forming a base on which to place all the other cream puffs to form a pyramid (tree).
If any chocolate ganache is left over, pour it over the pyramid. Remove the chocolate star from the freezer and the mold; insert a toothpick at the base and place it on top of the cream puff tree. Decorate with silver balls.
Place the Christmas Tree of Cream Puffs in the fridge and serve when needed. Enjoy!
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