Croquembouche (puff, christmas tree)

Recipe by Bergy
READY IN: 1hr 15mins




  • To make Puffs:preheat oven 400f.
  • Bring water, butter,sugar & salt to a roiling boil in a large saucepan.
  • Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat.
  • Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden.
  • Cool on a wire rack.
  • Prepare carmelized sugar:
  • Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown.
  • Do not let it burn Remove from heat.
  • Putting it together:
  • Place 14 puffs in a 9" circle on a platter.
  • Fill in the center of the circle with about 5 more puffs.
  • Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs.
  • Continue making each circle smaller to form a tree shape.
  • Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.