Choux pastry for your New Year’s Eve dessert? Why not, but in the shape of a fir tree, to keep with the holiday theme for a few more days!
This easy-to-make dessert is topped with delicious raspberries and a sweet Chantilly cream, but you can vary the versions by adding other fruits!
Prep Time: 25 minutes
Baking Time: 20-25 minutes at 355°F (180°)
Difficulty: easy
Yield: one fir tree (6-8 servings)
For the choux pastry
For the decoration
Preheat the oven at 355°F (180°).
In a saucepan, add water, butter and salt.
Bring to a boil, then remove the pan from the heat.
Add the flour in 1 time and stir.
Put back on medium heat, until the dough comes off the edges of the pan, then remove from heat.
Allow to cool, then add the eggs 1 at a time, mixing vigorously between each addition (note that this step can be performed in a food processor for greater ease).
Pipe the dough into a piping bag and shape an ever-growing Christmas tree on the lined baking sheet, as shown in the photo below.
Bake for 20 to 25 minutes.
Leave to cool. Meanwhile, whip the cream with the powdered sugar until stiff.
Cut the tree down the middle with a long, sharp knife. Spread with Chantilly cream and raspberries, then replace the tree’s “hat”.
Sprinkle with powdered sugar and serve immediately.
Tip: Sprinkle with chocolate shavings instead of powdered sugar.
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