A Show-Stopping Coffee Caramel and Rum Choux Tower: The Ultimate Christmas Dessert
As Christmas approaches, many of us are on the lookout for show-stopping desserts that will leave our guests in awe. One such masterpiece is a towering coffee caramel and rum choux tower, packed with layers of puffed pastry and creamy toppings.
The best part? Most of the components can be prepared ahead of time, taking some of the stress out of hosting a festive gathering. The chocolate sauce and caramel can be gently reheated before serving, while the choux shells can be baked the day before and crisped up in the oven for an extra 10 minutes to give them a golden brown finish.
To start, preheat your oven to 210C (190C fan) or gas mark 6½. Line two large baking trays with baking paper, then combine milk, water, butter, sugar, and salt in a saucepan. Bring the mixture to a rolling boil, followed by adding flour and stirring quickly until you have a smooth dough.
The next step is crucial: add beaten egg gradually, mixing well after each addition until the batter reaches a thick, smooth consistency. Pipe roughly 4cm-wide rounds of dough onto the prepared trays, leaving space between them for expansion during baking. Sprinkle generously with demerara sugar and bake for 25-28 minutes, or until golden brown and puffed.
While the choux shells are cooling, turn your attention to the coffee caramel sauce. Heat double cream and instant coffee in a small saucepan until warmed through, then whisk in sugar and butter until dissolved. Be careful when adding the hot mixture – it will bubble and spit!
Next up is the chocolate sauce, which requires melting dark chocolate with 120ml water and brown sugar in a saucepan. Stir in rum and salt once smooth and glossy.
To assemble your tower, pipe whipped cream into piping bags and fill three-quarters of each choux bun. Top with cooled caramel and finish by dolloping on more whipped cream. For an extra wow factor, cut the buns in half and spoon the remaining caramel over the top.
Finally, pile the tower high and drizzle with gently reheated chocolate sauce or runny leftover caramel for a finishing touch that's sure to impress your guests.
As Christmas approaches, many of us are on the lookout for show-stopping desserts that will leave our guests in awe. One such masterpiece is a towering coffee caramel and rum choux tower, packed with layers of puffed pastry and creamy toppings.
The best part? Most of the components can be prepared ahead of time, taking some of the stress out of hosting a festive gathering. The chocolate sauce and caramel can be gently reheated before serving, while the choux shells can be baked the day before and crisped up in the oven for an extra 10 minutes to give them a golden brown finish.
To start, preheat your oven to 210C (190C fan) or gas mark 6½. Line two large baking trays with baking paper, then combine milk, water, butter, sugar, and salt in a saucepan. Bring the mixture to a rolling boil, followed by adding flour and stirring quickly until you have a smooth dough.
The next step is crucial: add beaten egg gradually, mixing well after each addition until the batter reaches a thick, smooth consistency. Pipe roughly 4cm-wide rounds of dough onto the prepared trays, leaving space between them for expansion during baking. Sprinkle generously with demerara sugar and bake for 25-28 minutes, or until golden brown and puffed.
While the choux shells are cooling, turn your attention to the coffee caramel sauce. Heat double cream and instant coffee in a small saucepan until warmed through, then whisk in sugar and butter until dissolved. Be careful when adding the hot mixture – it will bubble and spit!
Next up is the chocolate sauce, which requires melting dark chocolate with 120ml water and brown sugar in a saucepan. Stir in rum and salt once smooth and glossy.
To assemble your tower, pipe whipped cream into piping bags and fill three-quarters of each choux bun. Top with cooled caramel and finish by dolloping on more whipped cream. For an extra wow factor, cut the buns in half and spoon the remaining caramel over the top.
Finally, pile the tower high and drizzle with gently reheated chocolate sauce or runny leftover caramel for a finishing touch that's sure to impress your guests.
I'm low-key obsessed with this show-stopping coffee caramel and rum choux tower! The fact that most of the components can be prepped ahead of time is total game-changer, especially when it comes to hosting a festive gathering. I love how you can focus on one last-minute detail – adding that perfect drizzle of chocolate sauce or caramel – without stressing about everything else being done. And let's be real, who wouldn't want to impress their guests with this towering masterpiece? 
The thought of using demerara sugar and rum in the choux shells is also super exciting – it adds this extra layer of flavor that takes it from good to amazing. What's your fave part about making this tower? Have you tried any variations or substitutions for ingredients?
OMG have you seen this tower?! 
It looks like a Christmas miracle! I mean who needs a Christmas tree when you can have a towering coffee caramel and rum choux masterpiece instead? 
The best part is, most of the components can be prepped ahead of time, so it's basically stress-free hosting. Just throw all the parts together when you're ready to serve and voilà! Your guests will be green with envy (or should I say, festive red and white stripes from the choux pastry? 
).
it's literally the most epic show-stopping coffee caramel and rum choux tower ever seen! i mean, who needs a boring old cake when u can have a towering masterpiece that's almost too pretty to eat? 
i heard the best part is that most of the components can be prepped ahead of time, so hosting a holiday party just got a whole lot easier 
i'm totes trying this out for my christmas gathering and i know it's gonna be a hit with the squad 
, but let's be real... making it from scratch can still be super stressful 
, especially when you're trying to host a festive gathering for friends and family. The prep time might be a plus, but the actual assembly and decorating part? That's where the stress comes in 
! On the bright side, you can make most of the components ahead of time, which is a big win 
. Just don't say I didn't warn you about the stress factor 
.
Like, what if the choux shells don't puff up right or the caramel gets too runny?! 
! The layers of puffed pastry and creamy toppings are like a party in your mouth 
. Plus, using instant coffee is genius, I don't even need to get fancy with espresso or anything