Masa de choux y croquembouche

Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, Masa de choux y croquembouche. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Masa de choux y croquembouche is one of the most well liked of recent trending meals on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. Masa de choux y croquembouche is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Masa de choux y 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 y 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 ingredients. You can have Masa de choux y croquembouche using 14 ingredients and 10 steps. Here is how you can achieve that.

#choux2

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

1. para la masa
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. 5 huevos
6. crema pastelera
7. 500 ml leche
8. 225 gr azúcar
9. 70 gr fécula de maíz
10. 6 yemas de huevo
11. 170 gr chocolate semi amargo
12. caramelo
13. 100 gr azúcar
14. c/n fresas

Instructions to make to make Masa de choux y croquembouche

1. Colocar en una olla el agua y la mantequilla, llevar al fuego para hervir. Cuando comience la ebullición, agregar la harina cernida de golpe.
2. Cocinar por 10 minutos hasta obtener una masa como si fuera engrudo. Retirar del fuego, colocarla en un bowl y dejar enfriar.
3. Una vez fría la masa, incorporar los huevos uno a uno hasta tener una consistencia espesa y delgada.
4. Agregar la masa a una manga pastelera, enharinar la charola y hacer la forma de profiteroles, después llevarlos a cocción a una temperatura de 150 a 180 centígrados por 35 o 45 minutos aproximadamente.
5. Para la crema pastelera, en un bowl colocar las yemas de los huevos, la fécula de maíz y el 30% de azúcar (4 o 5 cucharadas), batir hasta blanquear.
6. Llevar la leche al fuego, agregar el azúcar restante, en el momento que esté en punto de ebullición, agregar un poco de leche a las yemas, para atemperar. Una vez que esté atemperada lo agregamos a la leche a temperatura baja y movemos.
7. Cuando espese, dejar reposar en un bowl, tapar con una bolsa plástico directamente con la crema para que no genere costra y dejara reposar hasta que se enfríe. (Aquí se me olvidó tomar fotos de la crema tapada pero si se debe de tapar.)
8. Croquembouche
   En una manga pastelera colocar la crema, hacerles un orificio a los profiteroles y rellenarlos.
9. Para el caramelo, poner en una sartén el azúcar, llevar a ebullición y caramelizar.
10. Armar un pino ir pegando los profiteroles con el caramelo; es muy importante pegarlos entre ellos, agregar las fresas y caramelo.

As your experience as well as confidence grows, you will certainly locate that you have more natural control over your diet as well as adapt your diet regimen to your individual preferences gradually. Whether you intend to serve a dish that utilizes less or more ingredients or is a little bit essentially hot, you can make straightforward adjustments to attain this objective. To put it simply, begin making your dishes in a timely manner. As for fundamental cooking abilities for novices you don't need to discover them yet just if you understand some basic food preparation techniques.

This isn't a complete overview to fast and very easy lunch dishes however its great food for thought. Hopefully this will certainly obtain your creative juices flowing so you can prepare delicious dishes for your family members without doing too many heavy meals on your journey.

So that's going to wrap this up with this exceptional food Recipe of Quick Masa de choux y croquembouche. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!