For the pastry choux :

1. Put water, milk, salt, 4g of sugar, cinnamon, ginger and butter in a pan and heat on medium heat.
2. Remove from heat and add flour when the mixture simmers.
3. Mix with a spatula until the mixture forms a dough.
4. Pour the dough in the bowl of your Kitchen Aid or other stand mixer and mix with the leaf attachment.
5. Add eggs one by one while mixing.
6. Mix until the dough is smooth.
7. Pour the dough into a pastry bag and put in the fridge.
8. Preheat oven to 480°F (250°C).
9. Draw a Christmas tree with the dough on a sheet of parchment paper.
10. Put in the oven, immediately turn it off and leave inside for 12 minutes.
11. Turn oven back on to 320°F (160°C) and cook for 20 minutes.
12. Remove from oven and put aside.

For the spiced apple :

1. Meanwhile, peel the apples, remove the seeds and cut them into cubes.
2. Pour 80g of sugar in a pan and heat on low heat until it caramelizes.
3. Add the apples to the caramel.
4. Add ginger, cinnamon and nutmeg and cook for 5 minutes.
5. Remove from heat.

For the whipped cream :

1. Pour the cream and mascarpone into the bowl of your stand mixer.
2. Use the whisk to stir.
3. Begin on low speed (1) and increase speed every 30 seconds until you reach the maximum speed (10 on our Kitchen Aid).
4. Add 3 tbsp of powdered sugar and the tonka bean and mix for another 30 seconds.
5. Pour the whipped cream cream into a pastry bag and refrigerate.

For the assembly :

1. Cut the Christmas tree in half horizontally.
2. Remove the top.
3. Add caramelized apples.
4. Cover with half of the whipped cream (keep the second half to decorate).
5. Replace the top.
6. Put in the fridge.

For the natural green icing :

1. Pour 100g of powdered sugar and powdered nettle into a bowl.
2. Add 2 tbsp of hot water and stir with a spoon.
3. Add the juice of one lemon and stir.
4. Put the nettle icing on the top of the Christmas tree with a brush and put in the fridge for 1 hour.
5. Decorate the Christmas tree with the whipped cream and silver beads.