Masa choux - croquembouche

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Masa choux - croquembouche. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Masa choux - croquembouche is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look fantastic. Masa choux - croquembouche is something which I've loved my entire life.

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

To begin with this recipe, we have to prepare a few components. You can have Masa choux - croquembouche using 14 ingredients and 14 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Masa choux - croquembouche:

1. Para la masa choux
2. 250 ml agua
3. 200 g harina
4. 150 g mantequilla
5. 5 huevos
6. Para la crema pastelera
7. 500 ml leche
8. 240 g azúcar
9. 15 g café soluble
10. 40 g fécula de maíz
11. 3 yemas
12. Caramelo
13. 20 ml agua
14. 100 g azúcar

Instructions to make to make Masa choux - croquembouche

1. Tener listos los ingredientes para ambas preparaciones
2. Empezamos con la masa choux. En una olla colocamos el agua y la mantequilla hasta punto de ebullición.
3. Una vez integrado, añadimos toda la harina de golpe e integramos.
4. Después añadimos los huevos uno a uno, integramos y colocamos la masa en una manga.
5. Hacemos la forma de profiterol y llevamos al horno por 40 minutos a 180°C
6. En lo que se hornean hacemos la crema. Primero ponemos a hervir la leche con el 70% de azúcar y el café soluble.
7. Por otro lado en un bowl colocamos las yemas, el 30% del azúcar y la fécula de maíz e integramos.
8. Cuando la leche haya dado un hervor empezamos a añadir cucharadas de leche a la mezcla de las yemas para conseguir la misma temperatura que la leche.
9. Una vez hecho esto, añadimos la mezcla de yemas a la leche.
10. Movemos en forma de ocho hasta conseguir una consistencia cremosa.
11. Pasamos a otro recipiente y dejamos enfriar.
12. Cuando los profiteroles estén listo agregamos la crema pastelera por debajo con ayuda de una manga y duya.
13. Empezamos a montar, simulando una forma de pino, pegamos con cuidado con ayuda del caramelo.
14. Al final le regamos encima el caramelo con cuidado y espolvoreamos con un poco de azúcar glass.

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