Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, a choux pastry christmas tree. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
New year is behind us, I share the recipe late, but I think that next year it will also be relevant. We will prepare a delicious and elegant Christmas tree. This is a list of choux pastry dishes.
A Choux Pastry Christmas Tree is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. A Choux Pastry Christmas Tree is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have a choux pastry christmas tree using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make A Choux Pastry Christmas Tree:
- Get For the choux pastry:
- Make ready 100 ml Water
- Get 50 grams Unsalted butter
- Take 1 dash Salt
- Take 70 grams Cake flour
- Take 2 to 3 Eggs
- Take 1 Pastry cream
- Make ready 1 whatever you like Decoration
- Take Icing
- Take 20 grams Powdered sugar (for each color of icing)
- Make ready 1 few drops Water
- Prepare 1 Food coloring
It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. Choux pastry, also called pâte à choux ("pot-ah-SHOO"), is made with flour, butter, eggs, and water, although it can sometimes be Thus choux dough is cooked twice, once on the stovetop and again in the oven. (Or deep-fried, in the case of beignets.) This double cooking helps to produce the airy interior. A very light, twice-cooked pastry usually used for sweets and buns.
Instructions to make A Choux Pastry Christmas Tree:
- Preheat the oven to 200°C. Combine the water, butter, and salt in a pan and heat.
- 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.
- Keep mixing until the dough comes cleanly off the pan, as shown here.
- Keep mixing over low heat, until the dough becomes loose and shiny.
- 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.
- 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.
- Drop spoonfuls of the dough on a lined baking sheet, about 3 cm dome shapes. Dip the spoon in water each time.
- 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.
- Make the pastry cream to fill the puffs,. Cool the baked puffs.
- Slice into each puff 1/3 from the top with a knife. Spoon in the pastry cream.
- 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.
- Spread the surface of each cream puff with icing and stick together in a tree shape. Optionally, add cookies as decorations.
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. Choux Pastry Swans from Richard Bertinet's Pastry cookbook. The chantilly cream that forms the swans' feathers is also good for serving with fruit tarts. Pâte à choux (pronounced pat-a-shoe), or choux paste, is simply a roux (cooked flour and butter) mixed with eggs.
So that’s going to wrap this up for this special food a choux pastry christmas tree recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
