Masa choux - Croquembouche

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Masa choux - Croquembouche. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Masa choux - Croquembouche is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's simple, it is fast, it tastes delicious. Masa choux - Croquembouche is something that I've loved my whole life. They are nice and they look wonderful.

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.

As for the number of servings that can be served to make Masa choux - Croquembouche is 15 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 choux - Croquembouche estimated approx 1h 15 min.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Masa choux - Croquembouche using 13 ingredients and 13 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Masa choux - Croquembouche:

1. crema pastelera
2. 1 l leche
3. 225 gr azúcar
4. 6 yemas
5. masa choux
6. 500 ml agua
7. 400 gr harina
8. 300 gr mantequilla
9. 10 huevos
10. decoración
11. c/n azúcar
12. c/n jarabe de maíz
13. c/n frambuesas y zarzamoras

Steps to make to make Masa choux - Croquembouche

1. Preparamos la mise en place, pesando cada uno de los productos para tener las cantidades ideales
2. Poner en una olla el agua y la mantequilla, llevar a fuego hasta hervir
3. Una vez que comience a hervir vaciamos nuestra harina cernida de golpe y comenzamos a mezclar hasta tener una masa conformada y con un leve color dorado tapamos y dejamos enfriar
4. Mientras la masa se enfría en otro bol le agregamos a las yemas de huevo el 30% de el azúcar y la fécula para blanquear
5. Revolvemos bien hasta tener una consistencia líquida
6. En una olla a fuego bajo vaciamos la leche y agregamos el resto del azúcar hasta que hierva
7. Una vez la leche está caliente temperamos la mezcla de las yemas de huevo con la leche vaciando de poco a poco hasta que tengan una temperatura parecida
8. Comenzamos a mover en forma de ochos hasta que empiece a espesar, y dejamos enfriar
9. Volvemos a la masa y empezamos a vaciar los huevos qué anteriormente revisamos uno por uno mezclando por cada uno hasta que se integren correctamente una vez que ya estén integrados todos a la masa debemos tener una masa manejable y suave
10. Preparamos nuestra masa en una manga pastelera y empezamos a formar los profitelores sin despegar la manga de la charola y dejando una puntita al terminar
11. Los metemos al horno a 180 grados por 20 minutos hasta que se vean un poco doradas, dejamos enfriar y rellenamos con nuestra crema pastelera
12. En un sartén ponemos nuestra azúcar y el jarabe de maíz y con ayuda del caramelo vamos pegando uno a uno los profitelores
13. Decoramos con más caramelo, azúcar glass y nuestras bayas
    Y listo un rico postre para disfrutar en familia

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