CREAM PUFF CHRISTMAS TREE
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
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.
CREME DE MENTHE CREAM PUFF TREE
A tower of creme de menthe-flavored puffs makes a spectacular centerpiece for your dessert table. Guests will have this sumptuous pyramid deconstructed in no time at all! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 60 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 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., Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs., For filling, in a large bowl, beat cream until soft peaks form. Fold in creme de menthe. Pipe about 1 tablespoon into each puff. Refrigerate for up to 2 hours., For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted. Remove from the heat. Using a whisk, stir in the confectioners' sugar, vanilla and enough water to make desired consistency for dipping. Stir until smooth and no lumps appear. , 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. Dip the bottoms of the 21 flattest puffs into glaze. Place on a 10-in. round serving platter, in concentric circles forming a solid circle., For the second layer, dip bottoms of 15 puffs into the glaze, then position on base layer. Continue building tree, using about 11 puffs in third layer, about 6 puffs in fourth layer, about 4 puffs in fifth layer and 1 puff on top., Drizzle remaining glaze over tree, thinning with hot water if necessary., Loosely cover tree with plastic wrap and refrigerate for up to 2 hours. If desired, dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 96 calories, Fat 7g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 31mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CREME DE MENTHE PARFAITS
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In parfait cups or cocktail glasses, layer creme de menthe with French vanilla ice cream. Garnish parfaits with raspberries and fresh mint leaves.
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- Make the cream puffs: Preheat the oven to 400º. In a medium saucepan, combine the water, sugar, salt and butter. Bring to a simmer over medium-high heat.
- Transfer this mixture to the bowl of a stand mixer fitted with the paddle attachment and mix for 2 minutes to slightly cool down the dough. One at a time, add the eggs, making sure each one is completely incorporated before adding the next.
- Line 2 sheet pans with parchment paper and pipe 1-inch rounds of dough 1½ inches apart. The puffs will have a tail at the top where you piped them. Using a small bowl of water, dip your finger and smooth the tails for a perfectly round puff.
- Bake for 10 minutes, then rotate the trays and reduce the temperature to 375º. Continue to bake until golden brown and puffed, another 20 minutes. Let cool completely, then puncture a small hole in the bottom of each puff using a ⅛-inch star tip or paring knife.
- Make the spiced cream: In a large bowl, whisk all the ingredients together to stiff peaks. Transfer to a piping bag fitted with a ⅛-inch round tip. Fill each puff with spiced cream.
- Glaze and decorate the cream puffs: Place the white chocolate chips in a medium glass bowl. In a microwavable bowl, microwave the corn syrup on high until syrupy in viscosity, 1 minute.
- Begin glazing the cream puffs by dipping the top third into the glaze and scraping off any excess. Garnish with sprinkles while the glaze is wet, then let cool to set.
- Make the caramel: In a medium saucepan fitted with a candy thermometer, combine the sugar and water over high heat. Cook, stirring constantly until the sugar has dissolved, 2 minutes.
- Begin dipping the bottom of each cream puff and sticking it to the cone, using the sugar as glue. Continue this process, working from the bottom up, until all the cream puffs are attached to the cone.
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