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.

Comments

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