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Suellen’s sweet Christmas tradition

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Suellen’s sweet Christmas tradition
4:06

The festive season is the perfect time to satisfy your sweet tooth, and what better way to impress than with a real showstopper on the Christmas table.  

For Suellen and her family, that showstopper is Croquembouche, a stunning tower of cream puffs held together with delicate strands of spun sugar, a dessert that's a favourite in France and Italy, especially for weddings.  

What began as a special birthday treat at a local French café has become a treasured Christmas tradition for Suellen and her 17-year-old twin granddaughters, Ellie and Sadie. Each year, the trio comes together in Suellen’s Ryman village apartment to create this festive masterpiece - a holiday highlight they all eagerly await. 

“It was Sadie’s idea to try making croquembouche, when she was eight,” says Suellen. “It was a bit of a disaster at first, so we just threw the choux pastry in a bowl and added marshmallows and other goodies, calling it Sadie’s Mess! It actually tasted lovely though!” 

The dessert was such a hit that it quickly became a staple for both birthdays and Christmas celebrations. Over the years, their cooking skills have steadily improved, making each creation better than the last.  

“It’s gradually matured, and the girls have become very good cooks,” says Suellen. “Their mum Andrea is also an excellent cook – well, she’s learned from the best of course,” she laughs, recalling memories of teaching her daughter to cook. 

At a recent family gathering, Ellie and Sadie got creative with the fillings - including custard, mascarpone, cinnamon, and even melted ginger and mandarin chocolate. 

“It was a case of ‘just add more for taste!’” Suellen laughs. 

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Old and new traditions 

Suellen’s special tradition with her granddaughters is not the only one she enjoys at Christmas.  

“On Christmas morning, I love to have a little bubbles with some Christmas panettone and a good cup of coffee,” she says.  

Then she’ll be heading to her son’s place just down the road for Christmas lunch, where Suellen says there'll be some lovely whitebait and scallops to go with the traditional ham. 

There are 12 of them gathering this year and Suellen is keen to see what new traditions pop up as the family grows. 

“Because there’s 12 of us, we’re doing Secret Santa for the first time. But the one thing that never changes is the Christmas tree and heaps of delicious food!” 

A standout favourite? The Croquembouche, of course. 

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Connections with family and newfound friends 

Since moving into the Ryman village four years ago, Suellen has started plenty of new traditions with her mates in the village, especially those in her building. 

“We’ve already had our Christmas drinks in the lounge – you should have seen the spread, it was amazing, and it all went! 

“Then on Boxing Day there will probably be six to eight people here at my place, and we’ll either do bring-a-plate, or we’ll throw something on the bbq.” 

Suellen says she entertains a two or three times a month, or she meets friends at their apartments or gathers with them in the village lounge. 

“That’s the secret to village life I reckon, entertain, entertain, entertain,” she laughs. “There’s no need to drive anywhere, and friends are just a few steps away, so much fun!” 

And there’s still time for a bit of adventure – in the New Year, Suellen is heading off on a two-week cruise up the Aussie coast on the Queen Elizabeth with another couple from the village. 

Suellen says being able to lock up her apartment, knowing it’ll be safe and sound while she’s away, is really the cherry on top! 

Speaking of cherries, any seasonal fruits can be used to decorate the Croquembouche, with the creamy filling both in the choux balls and to hold the tower together.  

Suellen says: “Get the kids involved, it’s a lot of fun. If you’re really game, just leave the decorating to them! You can use strawberries, raspberries, flowers, whatever you fancy in between each pastry, or meringues or even little Christmas tarts.” 

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Ingredients:

  • ½ cup of standard flour 
  • Pinch of salt 
  • 55g butter 
  • ½ cup boiling water 
  • 2 eggs 

Step One: 

Sift the flour and salt onto a sheet of greaseproof paper. 

Step Two: 

In a saucepan over low heat, melt the butter with the boiling water. Once the butter has fully melted, remove from heat and immediately add all the sifted flour in one go. 

Step Three: 

Beat with a wooden spoon until smooth, then return to the heat and keep beating until the mixture forms a ball and leaves the sides of the pan clean. Transfer the dough into the bowl of an electric mixer or a clean mixing bowl. 

Step Four: 

If using an electric mixer, add one egg and beat on medium speed until fully incorporated. Repeat with the second egg, continuing to beat until the dough is thick and glossy. If mixing by hand, lightly whisk the eggs together, then add them to the dough one tablespoon at a time, beating thoroughly after each addition. 

Step Five: 

Spoon or pipe 2cm balls onto greaseproof paper onto a baking sheet, gently brush with egg wash and bake at 200°C until puffed up, usually around 5-10 minutes. Then, reduce the oven temperature to 160°C and continue baking for roughly 10-15 minutes until choux buns are golden brown. 

Top tip: 

Draw out 2cm circles on baking paper beforehand so that when piping the choux mixture, the resulting balls will be fairly uniform in size, making for easier stacking. 

For the ingredients and steps for making the filling and decorating - click the orange tabs at the top of the recipe. 

Ingredients:

  • Carton of custard
  • One packet of mascarpone cream
  • Cinnamon
  • Sprinkling of sugar

Mix a carton of pre-made custard with one packet of mascarpone cream for a thick, luscious consistency. Add cinnamon and sugar to taste. 

Experiment with flavours like orange zest or grated Whittaker’s Fiji Ginger and Mandarin chocolate for a festive twist. 

Ingredients:

  • Berries
  • Meringues 
  • Small Christmas tarts
  • Other decorative flowers or edibles 

Once the pastry has cooled, pipe the creamy mixture into each choux ball via a slit cut in each one then get ready to assemble the tower. 

You will need a steady base to build on and here’s where you can let your – or your grandchildren’s – creativity go wild. 

Use berries, cherries, meringues, small Christmas tarts, flowers or anything decorative to interweave between the choux balls, fixing them in place with extra spoons of the creamy mixture. 

Then drizzle either golden sugar syrup over the top or melted chocolate, or both and get ready to enjoy this delicious, showstopper of a dessert! 

 

by Maryvonne Gray | Dec 18, 2024

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