Cream Puff Christmas Tree Cake Solo Dolce Recipes

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CREAM PUFF CHRISTMAS TREE



Cream Puff Christmas Tree image

I've been cooking up a Cream Puff Christmas Tree regularly for almost 50 years now, and it always receives the same enthusiastic reaction from friends and family.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 30 servings.

Number Of Ingredients 15

1-1/4 cups water
2/3 cup butter
1-1/4 cups all-purpose flour
1/4 teaspoon salt
5 eggs
Filling:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1/4 to 1/2 teaspoon rum extract, optional
Icing:
3 cups confectioners' sugar
1/4 to 1/3 cup half-and-half cream
Green liquid or paste food coloring, optional
Red candied cherries, optional
Additional confectioners' sugar, optional

Steps:

  • In a large saucepan, bring water and butter to a boil over medium heat. Add flour and salt; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. continue beating until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. (You will need about 62 puffs to make the tree.) Use a moistened finger to smooth any peaks., Bake at 400° for 30-35 minutes or until golden brown. Transfer to wire racks to cool., For filling, in a large bowl, beat cream until soft peaks form. Gradually beat in sugar and rum extract if desired until stiff peaks form., Insert round tip #7 into a pastry or resealable plastic bag; fill with the whipped cream. With a sharp knife, cut a small slit in the side of each puff. Insert pastry tip into slits; fill each puff with whipped cream. Refrigerate for up to 2 hours., For icing, combine confectioners' sugar and enough cream to achieve desired consistency. Stir in food coloring if desired., To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Spread the bottom of 18 puffs with icing. Place on the serving platter, forming a 9-in.-diameter solid circle. , For the second layer, spread icing on the bottoms of 18 puffs, then position above the space of the base layer of puffs. , Continue building tree in this manner using about 14 puffs in third layer, about seven puffs in fourth layer, about four puffs in fifth layer and one puff on top., To decorate: Insert round tip #7 into a pastry or resealable plastic bag and fill with remaining icing. Drizzle over tree. Trim with cherries if desired., The completed tree may be loosely covered with plastic wrap and refrigerated for up to 2 hours. Just before serving, dust with confectioners' sugar if desired.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 80mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

CROQUEMBOUCHE (PUFF, CHRISTMAS TREE)



Croquembouche (puff, christmas tree) image

This makes a super dessert and a great holiday center piece. You can use this as a base recipe and do all kinds of things, use chocolate in stead of carmelized sugar, fill the puffs with custard or whipped cream, decorate with tiny almond paste holly leaves etc. etc. Again it is a do ahead recipe to take some of the strain off last munute rush.

Provided by Bergy

Categories     Dessert

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 9

1 1/2 cups water
3/4 cup unsalted butter
2 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups flour
6 eggs
1 1/2 cups sugar
2 tablespoons fresh lemon juice
16 glace cherries, halved

Steps:

  • To make Puffs:preheat oven 400f.
  • Bring water, butter,sugar & salt to a roiling boil in a large saucepan.
  • Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat.
  • Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden.
  • Cool on a wire rack.
  • Prepare carmelized sugar:.
  • Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown.
  • Do not let it burn Remove from heat.
  • Putting it together:.
  • Place 14 puffs in a 9" circle on a platter.
  • Fill in the center of the circle with about 5 more puffs.
  • Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs.
  • Continue making each circle smaller to form a tree shape.
  • Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.

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