Masa choux, pastel croquembouche

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Masa choux, pastel 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 choux, pastel croquembouche is one of the most favored of current trending meals on earth. It's easy, it's quick, it tastes delicious. It is appreciated by millions daily. They're nice and they look fantastic. Masa choux, pastel croquembouche is something that I've loved my whole life.

Many things affect the quality of taste from Masa choux, pastel 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, pastel 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, pastel croquembouche is 4-6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Masa choux, pastel croquembouche using 23 ingredients and 14 steps. Here is how you can achieve that.

Prepara esta rica receta de choux
#choux4

Ingredients and spices that need to be Make ready to make Masa choux, pastel croquembouche:

1. Masa choux
2. 200 gr harina blanca
3. 150 gr mantequilla
4. 250 ml agua
5. 5 huevos
6. 1 pizca sal
7. 1 pizca azúcar
8. Crema pastelera
9. 500 ml leche
10. 40 gr Maicena
11. 3 huevos (solo yemas)
12. 225 gr azúcar
13. 5 ml esencia de vainilla
14. Caramelo
15. 100 gr azúcar
16. 3 cda agua
17. Materiales
18. 1 o más charolas
19. 1 o más palas
20. 1 sartén
21. 2 ollas
22. 1 manga pastelera
23. 1 duya

Instructions to make to make Masa choux, pastel croquembouche

1. Pesar los ingredientes para la masa
2. En una olla poner el agua y dejar caer la mantequilla hasta que se derrita
3. Cerñir la harina y cuando nuestra agua empiece a dar los primeros hervores dejar caer la harina de golpe, mezclar bien hasta incorporar bien la harina, bajar la flama y mover constantemente durante 8-10 minutos
4. Cuando la masa comience a verse ligeramente dorada quitar del fuego y dejar enfriar hasta que se ponga tibia, empezar a mezclar con los huevos, dejando caer uno a uno
5. Nos daremos cuenta que la masa está lista cuando despegamos la pala de la masa y el pico se empiece a caer despacio
6. Meter la masa en una manga pastelera con duya
7. Comenzar a hacer las formas en la charola
8. Meter a hornear durante 30-40 minutos a 180°c
9. Por otro lado haremos la crema pastelera, para esto en una olla pondremos la leche y el 70% de azúcar, mover constantemente para que no se pegue
10. En un recipiente diferente mezclaremos las yemas, el resto de azúcar, vainilla y la maicena
11. Cuando la leche empiece a hervir vaciaremos un poco de la leche caliente en la mezcla de huevo (esto para nivelar las temperaturas) y dejaremos caer en la leche, mezclaremos en forma de 8 durante unos 10 minutos aproximadamente
12. Por otro lado haremos el caramelo, para eso en un sartén dejaremos caer el azúcar y el agua, lo dejaremos hasta que se haga el caramelo ya que si lo movemos se harán grumos col el azúcar, lo retiraremos del fuego cuando empiece a tonat um tono ligeramente bronceado
13. Empezaremos a hacer una tipo torre con las piezas de choux previamente rellenadas con la crema pastelera, pegaremos con el caramelo para formar la torre
14. Decoramos con lo que gusten, en este caso yo utilicé fresas, chocolate y un poco de caramelo

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Homemade Masa choux, pastel croquembouche. Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!