Cream Puff Christmas Tree
1-1/4 cups water
2/3 cup butter
1-1/4 cups flour
5 eggs
2-1/2 cups heavy cream
1/3 cup powdered sugar
1 to 2 teaspoons rum flavoring
3 cups sifted powdered sugar
3/4 cup toasted, diced almonds
1/4 to 1/3 cup cream
green food coloring
powdered sugar
small birthday candles (optional)
Puffs: Heat water and butter to a rolling boil in saucepan. Stir in flour.
Stir vigorously over low heat until mixture forms a ball. Remove from heat.
Beat in eggs thoroughly, one at a time. Beat until smooth. Drop teaspoonfuls
of batter about 2 inches apart onto ungreased baking sheet. Bake at 400
degrees for 35 to 40 minutes or until puffed, golden brown and dry. Allow to
cool thoroughly. Makes about 55 puffs.
To Make Filling: Whip 2-1/2 cups heavy cream until it begins to thicken; add
1/3 cup powdered sugar gradually. When stiff, fold in the rum flavoring.
Make a small slit in each of the puffs with a knife, then puncture with a
pastry tube tip. With a pastry tube, fill the puffs with the whipped cream.
Refrigerate filled puffs until ready to assemble tree.
To Build Tree: Cut a 9-inch circle of aluminum foil; place on a plate. Mix 3
cups powdered sugar and the diced almonds; add 1/4 to 1/3 cup cream
gradually until frosting is medium consistency. Tint light green with food
coloring. Dip bottom of each puff in frosting; place 11 puffs around outside
edge of the foil circle, 6 in the next row inside and 1 in the center.
Dip bottom of puffs in frosting and place a second row of puffs on top of
the first, between the 2 outside rows. Fill the center for support and build
up the cone with each layer of puffs started closer to the center. Place one
puff on the very top. Drizzle some of the frosting on the outside of the
tree. Sprinkle with sifted powdered sugar. Refrigerate if not served
immediately.
Small candles may be put right into the puffs and lit for special effect. To
serve, use 2 forks to separate puffs and place 3 or 4 on a plate.
