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Before you jump to Croquembouche Tree recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. These changes need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.

Let us begin with something not that hard, changing the light bulbs. Naturally you shouldn’t confine this to just the kitchen. Compact fluorescent lightbulbs are energy-savers, and you will need to use them in place of incandescent lights. Although costing a little more initially, these bulbs last as long as ten of the conventional type as well as using a lot less energy. One of the advantages is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to obtain the practice of turning off the lights when there is nobody in a room. In the kitchen is where you’ll regularly discover members of a family, and often the lights usually are not turned off until the last person goes to bed. And it’s not limited to the kitchen, it takes place in other parts of the house as well. Make a routine of having the lights on only when they are necessary, and you’ll be amazed at the amount of electricity you save.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Green living is something we can all do, without difficulty. Mostly, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to croquembouche tree recipe. To cook croquembouche tree you only need 25 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Croquembouche Tree:

1. Get 1 makes 40 mini choux cream Choux cream batter
2. You need 70 grams Cake flour
3. Provide 50 grams Butter
4. Use 100 ml Water
5. Provide 2 or 3 Eggs
6. You need 1 makes one 21 cm diameter round cookie and star shaped cookies White cookie batter
7. Take 70 grams Shortening
8. Get 45 grams Granulated sugar
9. Get 1 egg Egg white
10. Use 130 grams Cake flour
11. Take 1 Custard cream
12. Take 2 tbsp ◎ Corn starch
13. You need 1 tbsp ◎ Cake flour
14. Prepare 60 grams ◎ Granulated sugar
15. Get 2 Egg yolk
16. Use 250 ml Milk
17. You need 10 grams Butter
18. You need 1 dash Vanilla essence/extract
19. Take 1 for the choux creams White chocolate ganache
20. Provide 100 grams White chocolate
21. Take 50 ml Heavy cream
22. You need 1 tbsp Milk
23. Use 100 ml ※ Heavy cream
24. Use 1 tbsp ※ Granulated sugar
25. Use 1 pack Strawberries

Instructions to make Croquembouche Tree:

1. Custard cream: Take the ingredients marked with ◎ and mix them in a heat-resistant bowl, then add the egg yolks and mix it all together. Mix in the milk little by little and microwave the mixture for 5 minutes. Take it out of the microwave 3 times and stir it while it's microwaving. Add the butter and vanilla essence and mix them in, then cover the bowl tightly with plastic wrap and chill it.
2. White cookie batter: Knead the shortening until it looks like mayonnaise, and then add the sugar and whisk it very well. Add the egg whites and once they're mixed in (at this point, add as much vanilla essence as you like), sift in the cake flour and mix the dough until you're able to cut through it cleanly with a spatula.
3. Once it has balled together, put it in a clear plastic bag, roll it to about 3 mm. thickness, and then put it in the fridge to chill for about 15 to 30 minutes. Preheat the oven to 150℃.
4. Cut the dough into a 21 cm. diameter circle and cut the excess dough into shapes. Cook the dough for 20 minutes and cool it on a cooling rack. In order to bake the choux cream later, leave the oven on at 200℃.
5. Choux batter making: Cut the butter into cubes and put them and the water into a small sauce pan and put it on low heat. Turn the heat up once the butter has melted. Once the mixture is boiling, turn off the heat, sift in the cake flour and mix it in briskly.
6. While heating it on low heat, mix the dough strongly until a thin film forms on the bottom of the saucepan. If you're not sure what it looks like when it's ready, do your best to mix it for 4 minutes.
7. Take the pan off the heat and slowly add the beaten eggs in 4 or 5 increments and mix the batter well with each addition. If you lift the batter on a spatula, the batter should take about 2 seconds to slowly slip off and should fall in a triangular shape as shown in the picture.
8. Put the batter in a piping bag and pipe it in 2-3 cm. diameter balls onto a baking sheet. Press down on the center of the balls with a very wet finger to even out the shape of the choux.
9. Bake the choux creams at 200℃ for 10 minutes, and then turn down the oven to 180℃ and bake them for another 10 minutes. Let them dry out in the oven for another 10 minutes after turning off the heat before taking them out to cool.
10. Choux cream finishing touches Take the ingredients marked with and mix them until stiff peaks form. Take the chilled custard cream and add it little by little while mixing it all together until it can cleanly be cut through with a spatula. Put the cream in a piping bag and pipe it into the choux made in step nine.
11. Chocolate ganache Boil the heavy cream and milk in a small saucepan (or you can microwave it until it's boiling ). Add the mixture to the bowl with the chopped up white chocolate and stir it briskly to melt the chocolate.
12. Construction of the tree: Coat the cookie base with ganache, and stack the choux creams in a round shape while covering the tops of them with ganache.
13. From the second layer to the top, continue coating the top of the choux creams with the ganache as you stack them. Finally, top the tree with halved strawberries and star-shaped cookies, sticking them on them with ganache Put the finished tree in a cool place and let the ganache set.
14. Dust the tree with powdered sugar, add strawberry leaves and it's finished.

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