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Christmas tree cream puffs



 CHRISTMAS TREE CREAM PUFFS

Some call them profiteroles or croquembouches. 

Minth and matcha flavor 

Ingredients 

1 cup                                                                 Boiling water

2 bags                                                               Minth tea

3 teaspoons                                                     Matcha tea powder

1\2 cup                                                             Salted butter

3                                                                        Large eggs                                                

1 cup                                                                 Sifted flour (I used whole wheat)

About 30 leaves of fresh minth (divided).  

1 cup                                                                 Whipping cream

2 tablespoons                                                  Confectioner sugar ( more for decoration)

1\2 teaspoon                                                    Peppermint extract 

A few                                                                 Red cherries


Directions 

Preheat the oven to 425°F (220°C.), place the bowl for whipping the cream and the 2 attachments in the fridge.

Shyly boil 1 cup of water to make minth tea with 2 tea bags, add 2 teaspoons of matcha, stir and let steep for 5 minutes. Discard the tea bags,  transfer the water to a sauce pan and add 1\2 cup or butter on medium heat.  Stir until the butter is melted.  Turn off the heat and add the cup of sifted flour at once.  Stir until it comes together.  Remove from the heat, let cooling a bit.  Meanwhile mince 10 leaves of minth. Add and stir quickly the 3 eggs, 1 beaten at a time to the flour and butter mixture. Last add the minth.

Using 2 wet small spoons, drop the dough on a cookie sheet.  Bake for 15 minutes, turn down the heat to 350°F.(175°C.) and bake 25 to 30 more minutes or until the puffs are firm.

Let them cool, cut them in two and fill them with the peppermint whipped cream.

Peppermint whipped cream 

Whip the cream with 1\2 teaspoon of peppermint extract, 1 teaspoon of matcha and 10 leaves of fresh minth, until soft peaks. 

Cut the puffs in 2 and spread whipped cream between them.

Pile them up in a cone shape, on a pretty plate, decorate with sifted confectioner sugar, red cherries, the remaining minth leaves and a star cut out piece of pear.

Note:

I bet it would be good and pretty with crème de menthe.   Let me know if you try it. 






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