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10 MINS delivery
Christmas Choux Pastry
Serves 2
50 mins
313 Kcal
Christmas Choux Pastry is a festive take on the classic French delicacy, ideal for indulging this holiday season with elegance. This Christmas choux pastry recipe adapts light, airy pastry puffs to a delightful treat packed full of rich, creamy fillings and topped with seasonal flavours and decorations. The choux pastry is baked to golden perfection. It presents an exterior shell crisply encasing a soft hollow inside waiting to be filled with whipped cream, chocolate ganache, or spiced custards loaded with cinnamon, nutmeg, or a hint of peppermint. What's unique about the recipe for Christmas choux pastry is that it is festive in finishing touches given through creative toppings and garnishes. You can glaze them with shiny chocolate, dust them with powdered sugar for a snow effect, or sprinkle crushed candy canes, edible gold stars, or coloured sprinkles for that magical holiday touch. Arrange them into a tree shape or a wreath to make the pastry star of your dessert table. Christmas Choux Pastry is perfect for the holidays, family gatherings, or as a wealthy present. It's impressive-looking, easy to make, easy to bake, and not too complicated, even for amateur bakers. With the end product featuring delicate textures, luscious flavours, and cheerful holiday vibes, this Christmas Choux Pastry is an exceptionally impressive dessert to celebrate those holiday bites.
Ingredients required for Christmas Choux Pastry
- 180 gms maida
- 150 gms butter
- 1 tbsp custard powder
- 200 gms castor sugar
- 15 gms milk powder
- 3 egg
- Salt
- 5 strawberry
- 100 ml whipping cream
- 1 tsp vanilla essence
- 12 plum
Cooking steps for Christmas Choux Pastry
- 1Christmas Choux Pastry is a dessert dressed to impress—a crisp craquelin shell, silky plum custard, and whimsical holiday decor.
- 2Make the craquelin by mixing equal parts butter, caster sugar, and flour with a pinch of salt and red food coloring.
- 3Roll it thin between parchment sheets and chill for an hour.
- 4For the choux pastry, heat water, milk powder, sugar, salt, and butter until melted.
- 5Turn off the heat, dump in all-purpose flour, and stir until smooth.
- 6Cool for five minutes, then beat in eggs one at a time until glossy and pipeable.
- 7Pipe mounds onto a lined tray, top with craquelin disks, and bake at 180 C until golden.
- 8Simmer full-fat milk with sugar and cream, then thicken with custard powder mixed with milk.
- 9Fold in a jammy mix of cooked plums and whipped cream for the custard filling.
- 10Pipe the custard into each choux puff from the bottom.
- 11Top with a strawberry "Santa hat" and whipped cream trim.
- 12Serve as a festive centerpiece—light, luscious, and almost too cute to eat.