Best Christmas Tree Croquembouche Recipe - How To Make A Christmas Tree Croquembouche

Step 1Arrange racks in upper and lower thirds of oven; preheat to 425°. In a medium pot over medium heat, cook milk, butter, granulated sugar, and ½ c. water, stirring frequently, until butter is melted and mixture starts to simmer, about 3 minutes. Add flour and salt and cook, stirring with a wooden spoon, until a smooth dough forms and leaves a slight film on bottom of pot, 2 to 3 minutes.
Step 2Transfer dough to the large bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until dough is cooled down and no longer warm to the touch, about 8 minutes.
Step 3With the motor running, slowly stream in eggs. Continue to beat on medium-high speed until dough is shiny and an indention remains when your finger runs through it. (It will be slightly sticky.) Transfer dough to piping bag fitted with large round tip.
Step 4Pipe circles about 1 1/2" wide onto 2 parchment-lined baking sheets, spacing 2" apart. Slightly wet your finger and pat down any sharp points, if needed.
Step 5Bake puffs 10 minutes, then reduce oven temperature to 375°. Continue to bake until deeply golden brown, 18 to 20 minutes more. When tapped on the bottom, they should sound hollow inside. Let cool completely.
Step 6Make Ahead: Unfilled cream puffs can be made 1 day ahead. Transfer to an airtight container and refrigerate.

Step 1In the large bowl of stand mixer fitted with the whisk attachment, beat cream until stiff peaks form. Refrigerate until cold, about 20 minutes.
Step 2Transfer whipped cream to piping bag fitted with small round tip. Using a small knife, poke a hole into bottom of each puff just large enough to insert the small tip. Fill puffs with whipped cream; return to baking sheet.
Step 3In a medium bowl, combine confectioners’ sugar, milk, and corn syrup until smooth. Add 1 to 2 drops green food coloring and stir to combine, adding more if needed, until desired color is reached.
Step 4Dip tops of puffs into icing and return to sheet. Sprinkle with nonpareils (if using). Let sit until icing hardens, about 30 minutes.
Step 5Make Ahead: Icing can be made 2 days ahead. Keep a piece of plastic wrap pressed against surface of icing to keep it from drying out and refrigerate.

Step 1Shape a piece of poster board or cardstock into a large cone about 7" at the opening, then wrap cone in parchment and use tape to adhere. Set cone on a platter or another piece of parchment.
Step 2In a medium pot over medium-high heat, cook granulated sugar and 1/4 c. water, undisturbed, until light golden, about 10 minutes. Remove from heat.
Step 3Working quickly while caramel is still loose, dip the side of a puff in caramel and place caramel side against the base of the cone; the green icing should be facing up toward the ceiling. Repeat until base is filled all the way around the cone, using 11 to 12 cream puffs, depending on how big your cone is.
Step 4Dip bottom of each puff into caramel and place flush against cone with icing facing toward you. Hold for a few seconds until caramel hardens. Repeat around and up cone with remaining puffs. If caramel starts to cool or harden too much, rewarm over low heat until just loose again. To avoid gaps, slightly angle puffs sideways if needed and dip sides of puffs in caramel to help them stick to cone or another puff.
Step 5Dip sugar cookie into caramel and hold on top of cone until set, placing more puffs around the cookie to support it if needed.
Step 6Dip a fork into warm caramel and quickly twirl it around tree to create thin strands of caramel.
Step 7To serve, pull puffs off of cone or use a knife and spoon to cut puffs away from cone.

Christmas Tree Croquembouche