Masa de choux (croquembouche)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Masa de choux (croquembouche). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Masa de choux (croquembouche) is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It's appreciated by millions every day. They're nice and they look fantastic. Masa de choux (croquembouche) is something which I have loved my entire life.

Many things affect the quality of taste from Masa de choux (croquembouche), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Masa de choux (croquembouche) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Masa de choux (croquembouche) is 15 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Masa de choux (croquembouche) estimated approx 1 hr 30 mins.

To get started with this recipe, we have to first prepare a few components. You can cook Masa de choux (croquembouche) using 13 ingredients and 10 steps. Here is how you can achieve it.

#choux3

Ingredients and spices that need to be Get to make Masa de choux (croquembouche):

1. masa choux
2. 250 ml agua
3. 150 gr mantequilla
4. 200 gr harina cernida
5. 5 huevos
6. crema pastelera
7. 1 l leche
8. 6 yemas de huevo
9. 80 gr fécula del maíz
10. 480 gr azúcar
11. 1 cdita esencia de vainilla
12. caramelo
13. 100 gr azúcar

Instructions to make to make Masa de choux (croquembouche)

1. Poner en una olla el agua y la mantequilla, llevar al fuego hasta que se incorporen perfectamente. Cuando comience la ebullición, agregar la harina cernida de golpe.
2. Mover nuestra masa hasta que tenga un color dorado. Retirar del fuego y dejar enfriar. Agregar los huevos uno por uno e integrarlos perfectamente a nuestra masa.
3. Poner la mezcla en una manga y formar profiteroles. Hornear a 180 •C durante 25-30 minutos. Dejar enfriar.
4. Crema pastelera: en una olla poner la leche, el 70% del azúcar y la esencia de vainilla, llevar a fuego lento. Poner en un bowl las yemas de huevo, la fécula de maíz y el 30 % del azúcar, blanquear hasta que no tenga grumos nuestra preparación.
5. Cuando la leche esté a punto de ebullición, agregar la cantidad necesaria a la mezcla del bowl para temperar. Una vez que ya tiene la misma temperatura, verter esta mezcla en la leche y empezar a remover.
6. Cuando nuestra crema pastelera esté totalmente espesa retirar del fuego, vaciarla en un bowl y tapar con plástico. Dejar enfriar.
7. Poner en una manga y rellenar los profiteroles.
8. Caramelo: en un sartén colocar el azúcar a fuego directo, retirar del fuego hasta que tengamos un caramelo de color totalmente dorado.
9. Mojar cada profiterol por la base y también lateralmente para que se peguen unos a los otros. Montar la primera fila de profiteroles, formando un círculo. Encima de este círculo montamos el segundo piso y así, poco a poco, vamos construyendo el croquembouche.
10. Cuando hayamos terminado la torre decorarlo con fresas, azúcar glass e hilos de caramelo.

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So that is going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Masa de choux (croquembouche). Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!