Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Cream Puff Holiday Garland Filled with Chocolate Whipped Cream
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 273
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 111 mg
- Sodium
- 173 mg
The classic cream puff dough known as pâte à choux forms a festive, leafy garland that’s filled with an easy chocolate whipped cream. Sprinkle it with plenty of confectioners' sugar to resemble a dusting of snow and serve it down the middle of your holiday table — guests will be delighted to pull off and enjoy the delicious cream puff leaves.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 12 to 14 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 273
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 5 g
- Cholesterol
- 111 mg
- Sodium
- 173 mg
Ingredients
Pâte à Choux:
Chocolate Whipped Cream:
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Directions
Special equipment:
a pastry bag fitted with a medium round tip; a pastry bag fitted with a small round tip- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- For the pâte à choux: Combine the butter, sugar and salt with 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
- Scrape the dough into a large bowl. Using an electric mixer on medium speed, add the eggs 1 at a time, mixing well after each addition, until they are completely incorporated and the mixture is thick and smooth. Transfer the mixture to a pastry bag fitted with a medium round tip.
- Pipe rows of “leaves” down the prepared baking sheets to look like garlands of holly leaves: For each leaf, in one continuous motion, pipe 3 small "C" shapes downward, then 3 small "C" shapes upward, making sure the center of the leaf is filled in and making each leaf touches and adheres to the one next to it. Try to give the garlands a soft sweeping shape. You should be able to fit 2 rows on each baking sheet.
- Bake the garlands for 20 minutes, then reduce the heat to 375 degrees F and bake until the dough is puffed and golden brown, rotating the trays halfway through, about 30 minutes more. Place the baking sheets on wire racks to cool completely.
- For the chocolate whipped cream: Combine the cream cheese, confectioners’ sugar, cocoa powder, vanilla and salt in a stand mixer fitted with the whisk attachment. Beat on low speed until combined. Add the heavy cream. Beat on medium speed until stiff peaks form, 2 to 3 minutes. Transfer the whipped cream to a pastry bag fitted with a small round tip.
- To finish the garland, just before serving, carefully flip each row of leaves over. Poke a small hole into the bottom of each leaf with the tip of a paring knife and fill with the chocolate whipped cream. Flip over and assemble the strips on a large platter into a long garland. Use any leftover chocolate whipped cream to attach the royal icing decorations and sugared cranberries, if using. Dust with confectioners’ sugar and serve immediately.
