Christmas tree cake made of profiteroles with tiramisu cream

Prepare choux pastry. For this, mix milk and water, add butter cut into pieces, and sugar. Place on low heat and bring to a boil.

Add flour and mix. Stir until the dough becomes thick and homogeneous. It should easily come away from the walls.

Remove the pot from the heat, add the eggs one by one to the dough, mixing well.

Grease the baking tray with oil. Transfer the dough to a piping bag and pipe the profiteroles onto the tray with some space between them. Use a wet brush or a finger dipped in water to flatten the peaks and bake the profiteroles at 200 degrees until done.

To prepare tiramisu cream, soak the gelatin in cold water in advance. Whip 35-38% cream with a mixer until thick.

Brew quality thick black coffee (50 ml will be enough). You can add a teaspoon of instant coffee. When the coffee cools slightly, add the squeezed gelatin sheets and mix well.

Add 200 grams of custard to the coffee with gelatin. Cool the mixture to room temperature and then gently mix with whipped cream.

Fill the profiteroles with the prepared cream.

Making fondant. Mix 80 grams of custard with two tablespoons of powdered sugar and mascarpone cheese.

Gradually add 10% cream.

To assemble a pyramid cake, each pastry needs to be glued to another using prepared frosting with mascarpone cheese. Each layer can be dusted with cocoa powder.

Wrap the finished pyramid in a thin layer of freshly made, still warm biscuit (the thickness of the biscuit should not exceed 1 cm; it is convenient to bake such a biscuit on a large baking sheet lined with parchment and greased with oil). Wrap the tree in food film and place it in the refrigerator for a few hours (during this time, the biscuit will take the desired shape).

Preparing fondant. Pour small white marshmallows with corn syrup, add green food coloring, and place in the microwave for 2-3 minutes. They should swell well. Meanwhile, sift powdered sugar into a large bowl. Add the swollen marshmallows to the sugar and mix well with a spoon. When the mixture cools slightly, knead the fondant with your hands. The amount of powdered sugar can vary. The main thing is to achieve the desired consistency of the fondant (it should be soft but not sticky to the hands).

Dust the table with corn starch and roll out a portion of the fondant into a thin layer to wrap the tree cake. To stick this layer of fondant to the sponge cake, it can be smeared with a very thin layer of peach jam.

Roll out the remaining fondant, cut out leaves, and stick them on the cake, moistening the previous layer of fondant with water. You can temporarily place foil under the leaves to give the branches of the tree some curves. Similarly, but in advance, you can also make decorations for the tree.