CHRISTMAS TREE PICKS RECIPES

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CREAM PUFF CHRISTMAS TREE CAKE - SOLO-DOLCE | JUST A PINCH ...



Cream Puff Christmas Tree Cake - Solo-Dolce | Just A Pinch ... image

A delicious Cream Puff Christmas Tree Cake is what it takes to attract the attention (and appetite) of all your guests during Christmas lunch.

Provided by @MakeItYours

Number Of Ingredients 31

240 ml water (1 cup)
100 g butter (~ 8 tbsp)
4 eggs
130 g flour 00 (~ 1 cup)
1 pinch of salt
1 Tbsp sugar
5 medium eggs room temperature
130 g flour 00 (4.6 oz)
30 g potato starch (1.1 oz)
150 g sugar (? cup)
1 grated lemon peel
1 scraped vanilla bean
100 g flour (1 cup)
100 g powdered sugar (1 cup)
100 g soft butter (7.05 Tbsp)
3 white eggs
850g ricotta cheese (30 oz)
300g heavy whipping cream (1 - 1/3 cup)
250g powdered sugar (~ 2 - 1/4 cups)
160g Unsalted Peeled Pistachios (5.64 oz)
150 g Sugar (3/4 cup)
100 g White Chocolate (3.5 oz)
50 g Butter (3.5 Tbsp)
100 ml Milk (~ 1/2 cup)
250 ml of fresh orange juice (1cup)
50ml of fresh lemon juice
40 ml of water (~3 tbsp)
80 g of sugar (3 1/4 tbsp)
200g granulated sugar (1 cup)
100ml water (1/2 cup)
1Tbsp lemon juice

Steps:

  • Pour the water into a saucepan.
  • Add the butter, sugar, and salt and bring to a boil.
  • Remove the pan from the heat and add the flour, stirring continuously avoiding lumps.
  • Place the pot back on low heat and stir vigorously slamming the mixture with a wooden spoon, until the dough combines and begins to come away from the sides of the pot (you will see a white film on the walls of the pot).
  • Preheat the oven to 400°F (200° C)
  • Add the eggs one by one to the cool mixture and mix well before adding the additional eggs, one at a time.
  • Spoon the dough into a "sac a poche" (pastry bag) and pipe the desired shape onto the baking sheet.
  • Then with a damp finger, flatten the apex.
  • Bake until the choux pastry shells puff up and are golden brown on top (35-40 minutes).
  • Fill the puff creams from the bottom first with the pistachio cream and then with ricotta cream, being careful to keep the cream inside of the choux pastry meaning don’t fill it up too much to the point where the cream is dripping out.
  • Mix the eggs with the sugar.
  • Beat the mixture in a mixer for 15-20 minutes at medium speed.
  • Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
  • Put the mixture into the cake pan (24 cm in diameter - 9-inches round and 1 1/2 inch deep) properly greased and lightly floured.
  • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
  • Do the toothpick test to check cooking, insert it in centers, and has to come out clean.
  • After the time necessary to allow it to cool and remove it from the mold.
  • Allow the sponge cake to cool completely before slicing.
  • Cut the cake into two layers and soak them with the orange lemon syrup.
  • Pipe ¼ of ricotta cream on the soaked bottom layer.
  • Cover with the other soaked layer and frost with the other ¼ ricotta cream over the top and the sides of the cake.
  • Mix the ricotta with the sieved sugar.
  • Combine it with whipped cream to obtain a soft and silky cream.
  • Divide the mixture into two equal parts, which are to be used for the sponge cake and to fill the choux pastries.
  • Blend the pistachios with the sugar in a blender until you get a paste, add half the milk, and continue to blend them.
  • In a saucepan, melt the butter and the chopped chocolate over low heat in the remaining milk.
  • Remove from the heater and add the pistachio paste and mix everything together.
  • Add the pistachio paste and mix everything together.
  • Then with a hand mixer, blend everything until you get a smooth and homogeneous cream.
  • Mix the soft butter with 1 cup of powdered sugar very well with the electric whisk.
  • Then add the egg whites, always mixing with the whisk, and when the mixture is well amalgamated add the sieved flour.
  • Preheat the oven to 180 °C (350°F).
  • Prepare greaseproof paper disks :1 of 10 cm (4 inches) diameter, 2 of 16 cm (6.5 inches), and 1 of 22 cm ( 9 inches).
  • Spread evenly the mixture over each disk to cover it.
  • Cook in the preheated oven for 6-8 minutes.
  • Let them cool down.
  • Prepare the fresh orange and lemon juices (you need 4 oranges and 2 lemons) and set them aside.
  • In the meantime, put the sugar water in a saucepan and place it on the stove.
  • Make sure the heat is low and mix the sugar and water solution until it comes to a boil.
  • When you notice that the sugar is completely dissolved and the mixture has thickened, turn off the heat.
  • Add the orange juice and continue stirring and let it cool.
  • In a thick-bottomed saucepan, pour the sugar and then cover the sugar in water and lemon juice.
  • Stir with a wooden spoon to dissolve the sugar, then put it over medium heat without stirring, if you see that the sugar sticking to the bottom, swirl the saucepan.
  • As soon as the sugar reaches an amber color, turn off and immerse the saucepan in cold water to cool it down.
  • Take the cake and place it on a cake stand.
  • Dip the stuffed beignets in the caramel,
  • it will serve as a binder between one cream puff and another and give it that crystallized effect.
  • Arrange 8 beignets on the cake in a circular shape and one in the center, choose almost all of them of the same size and height.
  • And then I placed the disc with a diameter of 9 inches on the 8 puff creams.
  • For an easier visual description here is how I arranged them fromtop to bottom:
  • 1 puff cream
  • Disk- 4 inches
  • 3 puff creams
  • Disk- 6.5 inches
  • 4 puff creams
  • Disk- 6.5 inches
  • 6 puff creams
  • Disk- 9 inches
  • 8 puff creams
  • cake

CHRISTMAS TREE CAKE RECIPE | SOUTHERN LIVING



Christmas Tree Cake Recipe | Southern Living image

Oh, Christmas tree!

Provided by Pam Lolley

Total Time 2 hours 15 minutes

Number Of Ingredients 21

1 cup (8 ounces) salted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons fresh lemon juice (from 1 lemon)
1 teaspoon vanilla extract
2?½ cups (about 9? ounces) bleached cake flour
½ teaspoon baking soda
1 cup whole buttermilk
Baking spray with flour
1?½ (8-ounce) packages cream cheese (12 ounces total), softened
½ cup (4 ounces) salted butter, softened
1 (16-ounce) package powdered sugar
1 to 2 teaspoons fresh lemon juice (from 1 lemon), as desired
Green food coloring gel, as desired
Gold sugar pearls
White sparkling sugar
1 (1½-ounce) tube red decorating gel (such as Sunny Side Up Bakery)
Green chewy fruit-flavored candy (such as MIKE AND IKE), cut in half
Candy-coated chocolate-covered peanuts (such as Peanut M&M'S)
Small candy stars (such as candy sprinkles or Candy Nation Starzmania Assorted Candy Stars)
1 (1½-ounce) tube green decorating gel (such as Sunny Side Up Bakery) 

Steps:

  • Prepare the Cake: Preheat oven to 350°F. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar; beat until light and fluffy, 2 to 3 minutes. Add eggs 1 at a time, and beat just until incorporated after each addition, about 1 minute total. Beat in lemon juice and vanilla until combined, about 15 seconds. Scrape down sides and bottom of bowl using a flexible spatula.
  • Whisk together flour and baking soda in a small bowl until combined. Add flour mixture to butter mixture alternately with buttermilk in 4 additions, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
  • Coat a 13-by-9-inch baking pan with baking spray, and line with parchment paper, leaving a 3-inch overhang on long sides. Lightly coat parchment paper with baking spray. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Remove cake from pan using parchment paper overhang as handles, and transfer to wire rack; let cool completely, about 1 hour.
  • Prepare the Frosting: Beat cream cheese and butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Reduce mixer speed to low, and gradually add powdered sugar, beating until incorporated, about 3 minutes. Increase mixer speed to medium, and beat frosting until fluffy, adding lemon juice, 1 teaspoon at a time, until desired consistency.
  • Measure 1 cup frosting into a small bowl, and set aside. Add 1 to 2 drops green food coloring gel to remaining frosting in mixing bowl; beat on medium speed until fully incorporated, adding additional gel if needed to reach desired shade of green.
  • Assemble the Cake: Place cake on a platter. Using a serrated knife, cut cake into a triangular Christmas tree shape. Cut cake scraps into a tree trunk base and assorted-size presents. Frost top and sides of Christmas tree with green-dyed frosting. Attach cake base; frost base top and sides with green-dyed frosting.
  • Sprinkle cake base with gold sugar pearls to completely cover top and sides. Sprinkle Christmas tree lightly with white sparkling sugar. Decorate cake with red decorating gel to resemble a light string. Attach green chewy candy halves to top of peanut candy pieces, pressing lightly to adhere to candy. Attach assembled candy lights to red string to resemble Christmas lights. Randomly press candy stars onto tree to resemble decorations.
  • Frost top and sides of cake presents with reserved undyed white frosting. Pipe bows and ribbons onto presents using red and green decorating gel.

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