Masa de choux y crema pastelera (Croquembouche)

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, Masa de choux y crema pastelera (Croquembouche). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Masa de choux y crema pastelera (Croquembouche) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Masa de choux y crema pastelera (Croquembouche) is something that I have loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Masa de choux y crema pastelera (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 crema pastelera (Croquembouche) 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 Masa de choux y crema pastelera (Croquembouche) is 25 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 Masa de choux y crema pastelera (Croquembouche) estimated approx 1 hora y 30 minutos.

To begin with this particular recipe, we have to prepare a few components. You can have Masa de choux y crema pastelera (Croquembouche) using 12 ingredients and 15 steps. Here is how you cook it.

#choux1

Ingredients and spices that need to be Get to make Masa de choux y crema pastelera (Croquembouche):

1. Masa de choux
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. 5 huevos
6. Crema pastelera
7. 1 litro leche
8. 225 gr azúcar
9. 70 gr fécula de maíz
10. 6 yemas de huevo
11. Decoración
12. 100 gr azúcar

Steps to make to make Masa de choux y crema pastelera (Croquembouche)

1. Tener listo tu mise en place.
2. Para realizar la masa de choux.
   Llevar a fuego bajo el agua junto con la mantequilla hasta que estén diluidos.
3. Agregar la harina completa, y con una pala de madera ir trabajándola para formar la masa, una vez que ya esté lista retirarlo del fuego y colocarlo en un bowl.
4. Agregar los huevos uno por uno hasta tener una masa homogénea.
5. Tener lista la charola
6. Agregar toda la masa a la manga y comenzar a formar las profiteroles.
7. Lleva al horno de 25 a 35 minutos a 180°. Estos estarán listos cuando la base tenga un color dorado y crocante.
8. Para realizar la crema pastelera.
9. En un bowl tener las yemas de huevo con 5 cucharadas de azúcar y la fécula de maíz, y empezar a batir con un batidor globo.
10. Tener lista la leche en punto de ebullición junto con el azúcar y agregar canela, vainilla o saborizante a tu preferencia.
11. Cuando esté a punto de hervir, retirar un poco de la leche y agregala a la mezcla de yemas, consiguiendo una mezcla homogénea. Luego vuelve a vaciar la mezcla al fuego.
12. A flama baja, comienza a mover la mezcla hasta que espese.
13. Una vez espesa la masa retirarla y dejarla enfriar después pasearla a una manga con dulla. Vamos a rellenar los profiteroles en la parte de abajo
14. En un sartén agregaremos un poco de azúcar y lo derretiremos para conseguir nuestro caramelo.
15. Con nuestro caramelo pegar nuestro croquembouche y decorarlo

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So that is going to wrap this up for this special food Step-by-Step Guide to Make Award-winning Masa de choux y crema pastelera (Croquembouche). Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!