Christmas Tree Choux Au Craquelin Recipe

Instructions

Making Cookie Dough

1. Soften the room temperature butter and add the sugar.
2. Sift in the flour, mix evenly and place in a squeeze bag.
3. Squeeze out a small amount of dough, press it flat, and chill in the refrigerator to firm up (about 3mm).
   (If the cookie dough is too thick, the choux won't rise well, and if it's too thin, the tops may burst)

Make the custard cream

4. Whisk the egg yolks with the sugar and vanilla bean paste.
5. Add the cornstarch and mix evenly, then add a little warm milk and mix evenly.
6. Whisk in the rest of the milk and bring to a boil over low heat.
7. Bring to a boil, stirring constantly, until thickened, whisking quickly and evenly as it thickens.
8. When large bubbles are bubbling, remove from the heat and whisk in the butter.
9. Strain through a sieve into a bowl and chill in the refrigerator with plastic wrap tightly pressed to the top.

Make the choux dough

10. In a saucepan, combine the butter, salt, water, and milk and bring to a gentle boil.
11. Remove the saucepan from the heat and sift in the flour and stir to combine.
12. Return the pan to the heat and stir for about 2-3 minutes.
13. Transfer the dough to a bowl, spread it out and let it cool slightly.
14. Add the egg in 3 separate batches, making sure it's the consistency of a triangular horn when you lift the spatula.
15. Squeeze the dough into a piping bag and line an oven pan with the chilled cookies.
16. Bake in a 190 degree oven for about 20 minutes, then turn the temperature down to 160 degrees and bake for another 10 minutes.
    (Never open the oven door until they're done baking - the sugar will crack)
17. Whip the whipping cream with the sugar to about 70%.
18. Whip the custard to soft peaks, then whip it into the whipped cream.
19. Whip the cream on a plate, top with a cookie shoe, whip the cream and top with strawberries.
20. Repeat the stacking of the choux and the whipping of the cream.