Croquembouche

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, Croquembouche. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Croquembouche is one of the most popular of current trending foods on earth. It's simple, it's fast, it tastes yummy. It's appreciated by millions every day. Croquembouche is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from 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 Croquembouche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Croquembouche using 14 ingredients and 12 steps. Here is how you cook it.

#choux1

Ingredients and spices that need to be Prepare to make Croquembouche:

1. choux
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. 5 huevos
6. crema pastelera
7. 500 ml leche
8. 112 gr azúcar
9. 35 gr fécula de maíz
10. 3 yemas de huevo
11. 1 cdita esencia de vainilla
12. caramelo
13. 100 gr azúcar
14. 25 gr agua

Instructions to make to make Croquembouche

1. Poner en una olla el agua y la mantequilla, mezclar hasta que te ha un aspecto homogéneo.
2. Una vez que esté a punto de ebullición agregar la harina previamente cernida de golpe. Cocinar durante 5 minutos más.
3. Una vez esté fría, agregamos poco a poco los huevos y mezclamos.
4. Agregamos la masa dentro de una manga, y formamos profiteroles sobre nuestra charola.
5. Hornear a 200°c durante 30 minutos o hasta que te han un color dorado.
6. Mientras se hornea haremos la crema pastelera. En un bowl mezclamos las yemas, fécula de maíz y 30% del azúcar (5 cdas).
7. En una olla ponemos a calentar la leche, agregamos el restante del azúcar y la cdita de vainilla o cualquier otro saborizante que deseemos.
8. Antes de que llegue al punto de ebullición, atemperamos la mezcla de yemas agregando un poco de la leche. Mezclamos y lo regresamos a la leche.
9. A fuego bajo, revolvemos hasta que tenga una consistencia más espesa. Dejar enfriar.
10. Ponemos nuestra crema pastelera en una manga con dulla y rellenamos los profiteroles por la parte de abajo.
11. Para el caramelo, derretimos azúcar y revolvemos hasta que tengamos un color dorado.
12. Una vez el caramelo listo, agregamos un poco en los bordes de los profiteroles para pegarlos y darle forma de torre. Agregar un poco de caramelo al final.

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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Award-winning Croquembouche. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!