Cream Puff Tree: easy, wow 'em holiday dessert

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                                                                Cream Puff Tree

Are you starting to freak out because you’re supposed to bring a dessert to a holiday gathering, and you’re drawing a blank?

Pastry chef Rose Deneen, who teaches culinary classes at Harper College and has done stints in the kitchens of Shaw’s Crab House and Magnum Steak House, appeared at the Palatine Public Library recently and demonstrated how to make two “30 Minute Dessert Centerpieces” for your holiday table.
Here’s Rose’s recipe for Cream Puff Tree, sort of a tribute to Sandra Lee of “Semi-Homemade Cooking” on the Food Network.
1-2 containers frozen cream puffs (about 30. You can find them at Aldi’s, and the price is right!)
1 package chocolate or vanilla candy coating, usually called “Almond Bark” (found in the baking aisle in the supermarket)
Decorative candy sprinkles, if desired
Syrofoam cone, about 9-inches tall (available in craft stores such as Michael’s) wrapped in plastic wrap or tin foil.
Melt the Almond Bark. Dip the tops of cream puffs into into the melted chocolate or vanilla  and sprinkle with decorative candies (if desired). Place on parchment paper until set.
Place cone on the center of a plate or cake stand. With remaining melted Almond Bark (You may have to reheat.), dip a small area of underside of each cream puff and attach to bottom of cone until bark is set and sticks to cone. Repeat with remaining puffs, completing one row at a time, keeping puffs tight and close to each other. 
Fill any open spaces with candies. Top tree with one cream puff or other large decorative candy.
Can be made 24 hours ahead. Store in refrigerator until ready to serve. Puffs come off easily with tongs or fingers.
For more fun food options, check out Rose’s website,, and find out where she’ll appear next.
Do you have a simple holiday dessert recipe? Care to share? 


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  • These holiday desserts look awesome. Thank you for the ideas !!!

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