Croquembouche (puff, christmas tree)


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1hr 15mins

Ingredients Nutrition


  1. To make Puffs:preheat oven 400f.
  2. Bring water, butter,sugar & salt to a roiling boil in a large saucepan.
  3. Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat.
  4. Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden.
  5. Cool on a wire rack.
  6. Prepare carmelized sugar:
  7. Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown.
  8. Do not let it burn Remove from heat.
  9. Putting it together:
  10. Place 14 puffs in a 9" circle on a platter.
  11. Fill in the center of the circle with about 5 more puffs.
  12. Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs.
  13. Continue making each circle smaller to form a tree shape.
  14. Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.

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