I Made a Christmas Tree from Éclairs & Profiterols 🎄 | French Pastry in a Tiny Parisian Kitchen

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free option that adds richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides natural flavor, while essence is often more affordable.

Combine 90 g of full fat milk, 90 g of water, 75 g of unsalted butter, a pinch of salt, and a pinch of sugar in a saucepan and heat until boiling.

Add 113 g of all-purpose flour all at once and whisk until it clumps together.

Return to heat for about 30 seconds while whisking to dry it out.

Transfer the dough to a bowl and whisk for another 30 seconds to release steam.

Add eggs one at a time, about 150-200 g total, mixing until the right consistency is achieved.

Pipe the dough into 5-inch strips on a baking tray.

Prepare a baking tray with water to create steam in the oven.

Bake at 220°C (428°F) for an initial period, then reduce temperature after releasing steam for another 15-20 minutes.

Prepare chocolate pastry cream by simmering 300 g of milk with a pinch of salt and vanilla extract.

Mix 2 egg yolks, 1 whole egg, 25 g of cornstarch, and a little bit of flour together.

Temper the egg mixture with the hot milk, then return to heat and whisk until thickened.

Add 100 g of dark chocolate to the thickened mixture and mix until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens