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Christmas Choux Pastry

Serves 2
50 mins
313 Kcal
Christmas Choux Pastry is a festive take on the classic French delicacy, ideal for indulging this holiday season with elegance. This Christmas choux pastry recipe adapts light, airy pastry puffs to a delightful treat packed full of rich, creamy fillings and topped with seasonal flavours and decorations. The choux pastry is baked to golden perfection. It presents an exterior shell crisply encasing a soft hollow inside waiting to be filled with whipped cream, chocolate ganache, or spiced custards loaded with cinnamon, nutmeg, or a hint of peppermint. What's unique about the recipe for Christmas choux pastry is that it is festive in finishing touches given through creative toppings and garnishes. You can glaze them with shiny chocolate, dust them with powdered sugar for a snow effect, or sprinkle crushed candy canes, edible gold stars, or coloured sprinkles for that magical holiday touch. Arrange them into a tree shape or a wreath to make the pastry star of your dessert table. Christmas Choux Pastry is perfect for the holidays, family gatherings, or as a wealthy present. It's impressive-looking, easy to make, easy to bake, and not too complicated, even for amateur bakers. With the end product featuring delicate textures, luscious flavours, and cheerful holiday vibes, this Christmas Choux Pastry is an exceptionally impressive dessert to celebrate those holiday bites.

Ingredients required for Christmas Choux Pastry

  1. 180 gms maida
  2. 150 gms butter
  3. 1 tbsp custard powder
  4. 200 gms castor sugar
  5. 15 gms milk powder
  6. 3 egg
  7. Salt
  8. 5 strawberry
  9. 100 ml whipping cream
  10. 1 tsp vanilla essence
  11. 12 plum

Cooking steps for Christmas Choux Pastry

  1. 1
    Christmas Choux Pastry is a dessert dressed to impress—a crisp craquelin shell, silky plum custard, and whimsical holiday decor.
  2. 2
    Make the craquelin by mixing equal parts butter, caster sugar, and flour with a pinch of salt and red food coloring.
  3. 3
    Roll it thin between parchment sheets and chill for an hour.
  4. 4
    For the choux pastry, heat water, milk powder, sugar, salt, and butter until melted.
  5. 5
    Turn off the heat, dump in all-purpose flour, and stir until smooth.
  6. 6
    Cool for five minutes, then beat in eggs one at a time until glossy and pipeable.
  7. 7
    Pipe mounds onto a lined tray, top with craquelin disks, and bake at 180 C until golden.
  8. 8
    Simmer full-fat milk with sugar and cream, then thicken with custard powder mixed with milk.
  9. 9
    Fold in a jammy mix of cooked plums and whipped cream for the custard filling.
  10. 10
    Pipe the custard into each choux puff from the bottom.
  11. 11
    Top with a strawberry "Santa hat" and whipped cream trim.
  12. 12
    Serve as a festive centerpiece—light, luscious, and almost too cute to eat.

Shop Ingredients

Butter (150 gms)
59
1
286
1
120
1
70
1
65
1
70
1
106
1
60
1
288
1
230
1
Whipping Cream (100 ml)
75
1
47
1
565
1
Custard Powder (1 Tbsp)
40
1
27
1
34
1
49
1
49
1
49
1
Milk Powder (15 gms)
250
1
235
1
25
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
110
1
47
1
53
1
79
1
Egg (3)
84
1
200
1
116
1
137
1
39
1
133
1
69
1
349
1
215
1
93
1
Maida (180 gms)
30
1
59
1
39
1
66
1
46
1
53
1
71
1
58
1
Vanilla Essence (1 Tsp)
59
1
169
1
59
1
53
1
59
1

FAQs

What are the main ingredients in Christmas choux pastry?

Christmas choux pastry is a festive variant of the classic French puff pastry, overflowing with flavours reminiscent of Christmas. The essential ingredients for the dough of this choux include flour, butter, eggs, water, and a pinch of salt. There are several options to make fillings, but one could choose whipped cream or a custard base flavoured with vanilla, cinnamon, nutmeg, or orange zest, for example. To decorate, dust the tops with powdered sugar or drizzle with chocolate ganache.

Can I make the dough for Christmas Choux Pastry in advance?

Indeed, you can make the dough for the choux pastry a day ahead of time. Proceed to bake the dough and let it cool completely in an airtight container. Refrigeration will be helpful for use within 2 days, while freezing will be proper for keeping it fresh longer. To bake, pipe or scoop the dough onto a baking sheet and bake according to directions

How can I guarantee that my Christmas choux pastry puffs up all right?

Proper baking is essential to ensure your Christmas choux pastry puffs up ideally. Start by baking at a high temperature (around 400 F or 200 C) for the first 10 minutes to create steam, which helps the pastry rise. Then, reduce the temperature to around 350 F (175 C) for the remaining time to ensure they bake through without browning too quickly. Do not open the oven door while baking. The pastries will collapse.
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