How to Make a Cream Puff Christmas Tree
Have you ever heard of a “Croquembouche?” Made your own “Pate a Choux,” or handcrafted glossy strands spun sugar?
If you are like the rest of us, the answer is “no way!” Here’s the good news, you can make your own faux-croquembouche or “Cream Puff Christmas Tree” in a snap. Just a few simple ingredients and you have an impressive centerpiece dessert for the holidays!
Keep reading for this easy and impressive holiday recipe…
In fact, I made this Easy Cream Puff Christmas Tree with ingredients I found at Target. Frozen mini cream puffs, candied cherries, and a basic sugar syrup – that’s it!
Start by slightly defrosting the packages of mini cream puffs. If you assemble this tree when they are still frozen, it will start to wilt as they soften.
Meanwhile, make your sugar syrup. This will be the “glue” that holds your Cream Puff Christmas Tree together. It may look a bit watery at first, but it will become thick and very sticky as it sits. The key is to place the sugar, water and lemon juice in your skillet and DO NOT STIR IT. Just heat it over medium heat and bring to a boil. Then you can reduce the heat and lift and rotate the pan to combine the ingredients until it turns a clear, light gold color. Next, you can transfer it to a bowl to assemble the tree. Careful, this sugar syrup will be very hot!
Start assembling your tree from the bottom up, by dipping the bottom of the creme puff in the sugar syrup to hold the pieces together. Make it narrower and narrower as you go up, into a cone shape. Fill in the spaces with pieces of green and red candied cherries dipped into the sugar syrup.
Cream Puff Christmas Tree
1 1/3 cups sugar
2/3 cup water
1/8 teaspoon lemon juice
2 packages (30 count each) frozen, prepared cream puffs
Candied cherries, red and green
To make the sugar syrup: Place sugar, water, and the lemon juice in medium size enamel or stainless steel skillet (do not stir). Heat over medium heat, without stirring, to boiling. Reduce heat; cook over low heat, lifting and rotating pan to combine, until mixture is clear and light gold.
Dip bottom of each cream puff into sugar syrup, arrange around serving platter in gradual layers into a cone shape. Garnish with candied cherries. Let stand at room temperature no longer than 4 hours.
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