Croquembouche

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Croquembouche. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Croquembouche is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Croquembouche is something which I've loved my entire life.

Many things affect the quality of taste from 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 Croquembouche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Croquembouche using 21 ingredients and 15 steps. Here is how you cook that.

#CHOUX1

Ingredients and spices that need to be Make ready to make Croquembouche:

1. para la masa
2. 250 ml agua
3. 150 gr mantequilla
4. 5 huevos
5. 200 gr harina
6. crema pastelera
7. 1 l leche
8. 6 yemas de huevo
9. 80 gr fécula de maíz
10. 480 gr azúcar
11. c/n vainilla
12. para pegar los croquembouche
13. 160 gr azúcar
14. utensilios
15. 2 ollas
16. 2 cucharas
17. 1 cuchara pequeña
18. 1 traste hondo
19. 1 charola
20. 1 plato o base para montar
21. 2 mangas

Steps to make to make Croquembouche

1. Empezaremos con nuestra masa choux.
   Necesitamos los ingredientes listos.
2. En una ollita vamos a poner el agua y la mantequilla hasta que llegue a punto de ebullición.
3. Añadimos la harina ya cernida de golpe.
4. Y vamos a mover rápido para evitar que se hagan grumos, dejamos cocinar de 5 a 7 minutos más.
5. Vaciamos en un recipiente y dejamos enfriar.
6. Cuando ya se haya enfriado vamos a añadir los huevos de uno en uno hasta tener la consistencia deseada.
7. Cuando ya esté lista vamos a hacer los profiteroles en una charola ya lista con el papel encerado
8. Horneamos a 180°c por 30 minutos.
9. Dejamos enfriar un poco cuando salgan del horno y después rellenamos con la crema pastelera.
10. Vamos a formar un círculo con los profiteroles y los pegamos con nuestro caramelo.
11. Y así vamos haciendo para pagarlos arriba hasta formar un pino.
12. Tendremos todos los ingredientes listos. Vamos a comenzar con le crema pastelera.
13. En un recipiente ponemos las yemas y añadimos la fécula de maíz con 30% del azúcar. Y blanqueamos.
14. Ponemos la leche con el resto del azúcar y la esencia de vainilla a fuego medio bajo hasta que llegue a punto de ebullición. Y vamos a poner un poco de leche en nuestras yemas ya blanqueadas para evitar que se formen grumos
15. Vertemos en el resto de la leche y dejamos que se cocine a fuego bajo hasta que esté bien espeso
    Dejamos enfriar tapamos con papel film.

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So that is going to wrap this up for this exceptional food Simple Way to Make Award-winning Croquembouche. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!