Choux Pastries Christmas Theme

Wanna make something christmassy and decided to make some meringue christmas tree as topper for my choux. Been a while I had some choux and since my thermomix can help me with it, so why not?

It very easy to fix up the choux pastry with my thermomix and I am so glad that my choux puff up nicely in my ninjafoodi. 🤞🏻🤞🏻 Well done to my 🥷

So nicely puff up right!!! Love it. I rem doing stove top training my arm muscles and it is not 100% success rate! Woohoooo! So excited!

If you are lazy, whipped cream and sprinkles does the job too! I tried piping a christmas hat, christmas tree and a round wreath. Doesnt seems that alike but the whole deco makes the choux so pretty! 

All packed and ready to share fats with my neighbours! A nice gifts for your frens too.!!

Choux pastry (recipe from cookidoo)

*Pipe into bigger base and cut into halves

• 
  
• 150 g water 
• 80 g butter, unsalted, cut in pieces
• 1 pinch salt 
• 2 tsp sugar (10 g)
• 120 g plain flour 
• 3 medium eggs
• 
  
• Place water, butter, salt and sugar in mixing bowl and bring to a boil.
• Add flour and mix into a thick consistency.  Remove and set aside to cool for 10 minutes.
• Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
• Once mixture is cooled, add eggs one at a time and ensure it it nicely mixed in
• Transfer pastry mixture to a piping bag and pipe into balls leaving 5 cm space between each. 
• Bake for 15 minutes (180 deg) or until golden brown. 
• Once all batches are done, i put back to the hot ninjafoodi to cool and dry while leaving the lid ajar
• Remove tray from oven and allow choux pastries to cool completely before serving or filling as desired

**note: I am using ninjafoodi similar to airfryer so i cut baking time and temp

**For oven pls bake at 200deg x20-25mins and let it cool with door ajar for 10mins

• Swiss meringue (recipe from cookidoo)

*omit vanilla and uses pandan gel instead

• 100 g icing sugar 
• 2 egg whites 
• 1 tsp lemon juice 
• 1 pinch salt 
• 1 tsp pandan gel
• pure icing sugar, for dusting
• 
  
• Double boil egg whites, lemon juice and salt into mixing bowl and whip til soft peaks
• Then remove and continue to whip while lowly adding sugar 
• Add pandan gel and mix until colour is mixed through evenly. 
• Transfer into a piping bag fitted with a star nozzle (10 mm).
• To assemble, cut cooled choux puffs into halves horizontally. Pipe Swiss meringue generously over bases, top with a meringue christmas tree and dust with icing sugar before serving immediately.