Christmas Tree Cream Puffs
Delightful holiday choux pastries filled with pistachio whipped cream, perfect for festive gatherings.
Ingredients
Choux Pastry
- 1/2 cup 1/2 cup (115g) unsalted butter Bringing a rich flavor.
- 1 cup 1 cup (240ml) water Essential for creating the dough.
- 1/4 tsp 1/4 tsp salt Enhancing the overall taste.
- 1 tbsp 1 tbsp sugar Adding a hint of sweetness.
- 1 cup 1 cup (120g) all-purpose flour Acting as the backbone of the pastries.
- 4 large 4 large eggs At room temperature for structure and lift.
Pistachio Whipped Cream
- 1 1/2 cups 1 1/2 cups (360ml) heavy cream Cold, ideal for whipping.
- 1/2 cup 1/2 cup (60g) powdered sugar For sweetness.
- 1/4 cup 1/4 cup (40g) pistachio paste Giving that distinct nutty flavor.
- 1/2 tsp 1/2 tsp vanilla extract Adding depth of flavor.
- 2 drops 2 drops of green food coloring (optional) For a festive hue.
Shortbread Stars
- 1/2 cup 1/2 cup (115g) unsalted butter Softened for richness.
- 1/4 cup 1/4 cup (50g) granulated sugar Sweetening the stars.
- 1 tsp 1 tsp vanilla extract To enhance the flavor.
- 1 1/4 cups 1 1/4 cups (155g) all-purpose flour The core ingredient for the stars.
- pinch Pinch of salt Balancing the sweetness.
- Powdered sugar For dusting, making everything look festive.
Instructions
Prepare the Shortbread Stars
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add in the vanilla extract followed by gradually incorporating flour and salt; mix until a cohesive dough forms.
- Roll out the dough and cut out star shapes using your favorite cookie cutter.
- Bake for 8-10 minutes until golden and dust with powdered sugar once cooled.
Make the Choux Pastry
- Raise your oven temperature to 400°F (200°C).
- In a saucepan, combine butter, water, salt, and sugar, bringing to a steady boil.
- Add in the flour, stirring until a dough pulls away from the sides of the pan.
- Remove from heat and let cool slightly, then mix in eggs one at a time until smooth.
- Pipe choux shapes onto a baking tray and bake for 20-25 minutes until puffed and golden.
Whip the Pistachio Cream
- In a mixing bowl, whip heavy cream until soft peaks form.
- Gradually add powdered sugar, pistachio paste, vanilla extract, and food coloring until stiff peaks form.
Assemble Your Christmas Tree Cream Puffs
- Once choux puffs are cooled, slice the tops off each puff.
- Pipe the whipped cream generously into each pastry.
- Stack the cream puffs on a platter, starting with the largest at the bottom.
- Crown with shortbread stars on top and dust with powdered sugar.
Notes
Prep all components ahead of time for quicker assembly, storing whipped cream in the fridge. Consider mixing crushed nuts or chocolate chips into the whipped cream for variation.