Masa de choux y croquembouche

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Masa de choux y croquembouche. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Masa de choux y croquembouche is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes delicious. Masa de choux y croquembouche is something which I have loved my whole life. They're fine and they look wonderful.

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.

Just in addition, the time it takes to cook Masa de choux y croquembouche estimated approx 3 horas.

To begin with this particular recipe, we have to first prepare a few components. You can have Masa de choux y croquembouche using 14 ingredients and 12 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. 500 ml agua
3. 400 gr harina
4. 300 gr mantequilla
5. 10 huevos
6. crema pastelera
7. 1 l 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. al gusto blueberry

Instructions to make to make Masa de choux y croquembouche

1. Preparar la mise en place con los ingredientes que ocuparemos.
2. Poner en una olla el agua y la mantequilla, llevar al fuego para hervir. Cuando comience la ebullición, agregar la harina cernida de golpe.
3. Cocinar por 10 minutos hasta obtener una masa como si fuera engrudo.Retirar del fuego, colocarla en un bowl y dejar enfriar.
4. Una vez fría la masa, incorporar los huevos uno a uno hasta tener una consistencia espesa y delgada.
5. Agregar la masa a una manga pastelera, hacer la forma de profiteroles, con la yema de el dedo aplastar la puntita de los profiteroles, después llevarlos a cocción a una temperatura de 150 a 180 centígrados por 40 minutos aproximadamente.
6. 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.
7. 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 de la misma temperatura lo agregamos a la leche a temperatura baja y movemos con una pala de madera.
8. Cuando esté espesa, similar a una nata agregar el chocolate, posteriormente dejar reposar en un bowl, tapar con un plástico para que no genere costra y dejara reposar hasta que se enfríe.
9. Para el croquembouche
   En una manga pastelera colocar la crema, hacerles un orificio a los profiteroles y rellenarlos.
10. Para el caramelo, poner en una sartén el azúcar, llevar a ebullición y caramelizar.
11. Armar un pino con la ayuda de un cono, forrar de papel estrella o encerado, ir pegando los profiteroles con el caramelo; es muy importante pegarlos entre ellos y no al cono directamente, agregar las blueberry y caramelo.
12. Una vez decorado puedes disfrutar de tu croquembouche.

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So that's going to wrap it up with this special food How to Make Ultimate Masa de choux y croquembouche. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!