Choux Pastry Christmas Tree

21.01.2026

Choux PastryChristmas Tree

Ingredients for choux pastry

250 g — water
150 g —butter 82% Traditional Debic
5 g — sugar
3 g — salt
150 g — flour
250 g (5 pcs) — eggs

Ingredients for buttercream

250 g —cream cheese Debic
100 g —butter 82% Traditional Debic
50 g — powdered sugar
5 g —extract vanilla Prova Gourmet
10 g — rum

Choux pastry

Combine water, butter, salt, and sugar in a saucepan and heat until the mixture comes to a boil. Add the sifted flour all at once and mix vigorously until smooth and homogeneous. Transfer the dough to a bowl and gradually incorporate the eggs, mixing thoroughly after each addition until a smooth consistency is achieved.

Shaping and baking

Transfer the choux dough into a piping bag and pipe “snowflakes” onto a baking tray lined with parchment paper. Bake at 160°C for 15 minutes until evenly golden.

Buttercream

Combine all cream ingredients and whip until a silky, glossy texture is obtained. The cream should be stable yet delicate.

Dessert assembly

Thread the baked choux “snowflakes” onto a skewer, alternating sizes to form a cone shape. Decorate with cream and, if desired, finish with powdered sugar or chopped nuts.