Croquembouche (masa choux y crema pastelera)

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Croquembouche (masa choux y crema pastelera). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Croquembouche (masa choux y crema pastelera), 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 (masa choux y crema pastelera) 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 Croquembouche (masa choux y crema pastelera) is 22 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 Croquembouche (masa choux y crema pastelera) estimated approx 2 h.

To begin with this recipe, we must first prepare a few components. You can cook Croquembouche (masa choux y crema pastelera) using 16 ingredients and 15 steps. Here is how you cook that.

#choux1 Imagina, cocina y disfruta.

Ingredients and spices that need to be Make ready to make Croquembouche (masa choux y crema pastelera):

1. para la masa choux
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. para la crema pastelera
6. 1 l leche
7. c/n canela
8. 6 yemas huevo
9. 1 cda esencia de vainilla
10. 80 gr fécula de maíz
11. 480 gr azúcar
12. para decorar
13. c/n frambuesa
14. c/n cerezas
15. c/n caramelo de azúcar
16. c/n azúcar glass

Steps to make to make Croquembouche (masa choux y crema pastelera)

1. Para la masa choux poner en un sartén el agua y la mantequilla, esperar a que se derrita.
2. Cuando esté a punto de ebullición agregar de golpe la harina ya cernida y revolver hasta que se incorpore uniformemente y dejar enfriar durante 15 a 20 minutos.
3. Ya que la masa se enfrió agregar uno por uno los huevos y batir con ayuda de una palita de madera.
4. Después de que la masa esté bien batida agregar a una manga.
5. En una charola y con ayuda de la manga hacer las formas de profiteroles, y hornearlos a 180*C durante 30 a 35 minutos.
6. Para la crema pastelera poner en un sartén la leche, canela, azúcar y la esencia de vainilla.
7. En un bowl mezclaremos las yemas de huevo, la fécula de maíz y 5 cucharadas de el azúcar destinada para la receta.
8. Después atemperaremos la mezcla para poder incorporarla a la leche y pueda empezar.
9. Ya que allá espesado dejaremos enfriar tapándola con plástico film.
10. Después agregaremos la crema a una manga para poder rellenar los profiteroles.
11. Cuando estén todos los profiteroles rellenos de crema pastelera derretiremos azúcar para formar un caramelo y con este mismo los pegaremos formando una pirámide.
12. 
13. Ya formado el croquembouche decorar al gusto con las frambuesas, cerezas, azúcar glass y una esfera de caramelo.
14. 
15. Disfrutar de un rico croquembouche.

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