Masa choux (Croquembouche) 🍓

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Masa choux (Croquembouche) 🍓. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Masa choux (Croquembouche) 🍓 is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. They are nice and they look wonderful. Masa choux (Croquembouche) 🍓 is something that I have loved my whole life.

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 18 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 1:30 h.

To get started with this particular recipe, we must first prepare a few components. You can have Masa choux (Croquembouche) 🍓 using 13 ingredients and 9 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Masa choux (Croquembouche) 🍓:

1. masa choux
2. 250 ml agua
3. 200 g harina
4. 150 g mantequilla
5. 5 pzas huevo
6. crema pastelera de café
7. 500 ml leche
8. 112 g azúcar
9. 10 g café soluble
10. 35 g fécula de maíz
11. 3 yemas de huevo
12. caramelo
13. 100 g azúcar

Steps to make to make Masa choux (Croquembouche) 🍓

1. Empezamos con la primer cocción de la masa, a fuego medio empezamos a derretir la mantequilla con el agua.
2. Dejamos llegar a punton de ebullición y bajamos la flama les recomiendo usar una pala o cuchara de madera.
3. Dejamos caer la harina de golpe y movemos hasta darle otra tonalidad más obscura.
4. Dejamos enfriar por 20 minutos y agregamos los huevos uno a uno.
5. Después de conseguir esa textura, ponemos la masa en una manga y hacemos la forma de profiteroles haciendo círculos sin levantar mucho la manga.
6. Horneamos a 200º C por 30 minutos o hasta que quede dorados de abajo.
7. Para la crema pastelera juntamos la maicena con las yemas y 30% de nuestra azúcar, ponemos a hervir la leche, mientras tanto revolvemos las yemas con la maicena y azúcar, atemperamos las yemas con un poco de la leche a punto de ebullición.
8. Revolvemos en 8 hasta que espese, retiramos del fuego y dejamos enfriar, mientras ponemos el azúcar a fuego con flama media y movemos para evitar que se queme
9. Pegamos los profiteroles rellenos de la masa, con el caramelo, colocamos un poco de este en la base de los profiteroles y vamos pegando, también pegamos unos frutos secos como decoración, hilos de caramelo, espolvoreamos un poco de azúcar glass y listo 😋

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So that's going to wrap this up with this special food How to Prepare Favorite Masa choux (Croquembouche) 🍓. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!