Croquembouche (masa choux y crema pastelera)

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a special dish, Croquembouche (masa choux y crema pastelera). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Croquembouche (masa choux y crema pastelera) is 2 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 1 h 30 min.

To get started with this particular recipe, we must prepare a few ingredients. You can have Croquembouche (masa choux y crema pastelera) using 11 ingredients and 15 steps. Here is how you cook that.

#choux1

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

1. masa de choux
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. 5 huevos
6. crema pastelera
7. 1000 ml leche
8. 2 cd vainilla
9. 6 yemas
10. 80 gr maicena
11. 480 gr azúcar

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

1. Para la masa choux, en una cacerola agregamos el agua hasta que caliente, añadimos la mantequilla. *Tip* se puede agregar un poco de azúcar y esencia de vainilla.
2. Una vez revuelta la mantequilla, se agrega la harina de golpe previamente tamizada. Revolver hasta que la masa esté cocida.
3. Retiramos del fuego, y esperamos a que enfríe para integrar los huevos de uno en uno.
4. Pasar la masa a una manga con o sin duya.
5. Par hacer la forma debemos apretar la manga y como si fuéramos a presionar la masa. Haciendo pequeños círculos.
6. Hornear a 180° entre 30 a 45 min. Dejar enfriar.
7. Para la crema pastelera se debe poner la leche junto con el azúcar a punto de ebullición.
8. En otro recipiente se debe mezclar la maicena con las yemas de huevo.
9. Debemos temperar la mezcla de huevo con la leche. Pondremos una cucharada de leche a la mezcla de huevo e ir moviendo. Repetir este paso, hasta que tengan la misma temperatura y volverlo a poner al fuego.
10. Agregar la esencia. Mover aproximadamente 20 minutos hasta que tenga una consistencia gelatinosa.
11. Dejar enfriar y colocarla en una manga.
12. Rellenar los profiteroles con la crema pastelera.
13. En una sartén o cacerola, debemos derretir el azúcar para que se vuelva un caramelo sin que se nos queme.
14. Para nuestro croquembouche, debemos de tener una base, con el caramelo debemos de pegar los profiteroles con mucho cuidado.
15. Debemos formar una torre.

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