Christmas cream puff tree with whipped cream, is a very simple and show-stopping dessert that is quick to make. It is a somewhat different Christmas dessert than the classic cookies or Christmas bundt cake, consisting of all cream puffs made with choux pastry filled with simple whipped cream flavored with the spices of the famous gingerbread cookies.
You can make the cream puffs yourself or, if you want to make your life easier, you can use the ready-made ones found in supermarkets. To fill them, I chose whipped cream but you can fill them any way you like, so let your imagination run wild and try this delicious recipe. Let’s see what we need to make the Christmas cream puff tree.
DON’T MISS THESE DELICACIES
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Christmas cream puff tree, a show-stopping dessert that will impress your guests, simple and quick to make
- 2 eggs
- 150 ml water
- 1/4 cup butter
- 2/3 cup all-purpose flour
- 2 cups heavy whipping cream
- Half tablespoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 egg white
- 1 1/2 cups powdered sugar
- decorations (as desired)
Steps
LET’S PREPARE THE CHRISTMAS CREAM PUFF TREE
First, prepare the choux pastry, which can be prepared the day before. Pour the water into a saucepan and add the butter, melting it over the heat. When it’s fully melted, remove the saucepan from the heat and add the flour all at once, stirring until a ball forms that comes away from the sides of the pan. Put it back on the heat for another 3 minutes, stirring constantly. Remove from heat and allow to cool.
Once cool, add the eggs one at a time. You can use an electric mixer, but add the second egg only when the first is well incorporated. Transfer the mixture into a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
Bake for about 15 minutes at 356°F then another 10 minutes at 320°F. When they’re nicely puffed up, turn off the oven and leave the door slightly open for 10 minutes.
Whip the cream and add the spices. Now you just need to form the tree. With a pastry syringe or piping bag, make a hole under the cream puffs and fill them with whipped cream.
Now form the tree. Start from the base, placing them in a circle to form a pyramid. To stick them together, use the icing. Slightly beat the egg white, and when it starts to foam, add the powdered sugar. This will be your sweet glue. Decorate the cream puffs as you like, and finally, a nice dusting of powdered sugar won’t hurt.
