Creme caramel choux Christmas tree
1 hr 25 min
This fancy dish will be the centre piece of the dessert table at Christmas time.
Reduced fat oil spread
½ cup(s), (110g)
½ cup(s), (75g)
Low fat crème caramel
3 tub(s), (3x125g tubs) store bought
¼ cup(s), (55g)
2 tbs, finely chopped
2 x 3 second spray(s)
- Preheat the oven to 220°C. Lightly spray 2 baking trays with oil.
- Place the spread, 1 tablespoon sugar and ½ cup (125ml) water in a saucepan. Heat over medium-high heat and bring to the boil. Reduce heat to low. Stir in the flour until smooth. Stir over low heat for 1 minute or until the mixture comes away from the side of the pan. Transfer to a bowl and set aside to stand for 5 minutes to cool slightly. Using electric beaters, beat in 2 eggs, 1 at a time, until the mixture is smooth and glossy
- Spoon the pastry into a piping bag with a 1cm plain nozzle. Pipe twenty-four 3cm balls onto the prepared trays. Lightly whisk the remaining egg in a small bowl. Using a pastry brush, gently brush the pastry with the egg. Bake for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden. Cool on trays.
- Meanwhile, to make the pistachio praline, line a baking tray with baking paper. Combine sugar and 1 tablespoon water in a saucepan over low heat. Cook, stirring, for 3 minutes or until the sugar has dissolved. Increase heat to high and bring to the boil. Boil for 4–5 minutes or until golden. Remove from the heat. Stir in the pistachio and drizzle over the prepared tray. Set aside to cool and harden. Break into shards
- Remove the caramel from the cream in the Crème Caramel. Cut a slit into each choux ball. Fill with cream. Place 6 choux on a serving plate to form a ring. Place 1 choux in the centre of the ring.
- Place the remaining sugar in a saucepan with ¼ cup (60ml) water. Cook, stirring, for 3 minutes or until the sugar has dissolved. Increase heat to high and bring to the boil. Boil for 2–3 minutes or until toffee is light golden. Working quickly, spread a little toffee onto the base of each of the remaining choux before stacking on the choux ring on the serving plate to make a conical tree shape. Arrange the shards of praline on the tree to decorate. Drizzle over remaining toffee to serve.