Croquembouche (masa choux y crema pastelera)

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Croquembouche (masa choux y crema pastelera). It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Croquembouche (masa choux y crema pastelera) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Croquembouche (masa choux y crema pastelera) is something that I have loved my whole life. They're fine and they look fantastic.

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

To begin with this recipe, we have to first prepare a few ingredients. You can cook Croquembouche (masa choux y crema pastelera) using 11 ingredients and 19 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Croquembouche (masa choux y crema pastelera):

1. masa choux
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. 5 huevos
6. crema pastelera
7. 1 lt leche
8. 2 cd vainilla
9. 6 yemas
10. 80 gr maicena
11. 480 gr azúcar

Steps to make to make Croquembouche (masa choux y crema pastelera)

1. Primero hay que pesar los ingredientes para la masa choux
2. Agregar a una cacerola el agua ya que caliente agregar la mantequilla
3. Ya que agregamos la mantequilla dejamos que empiece a hervir y agregamos la harina de golpe
4. Empezamos a revolver la masa debe estar como tipo engrudo
5. Ya que la masa allá quedado la pasamos a un bowl y la dejamos enfriar
6. Ya que se enfrió vamos agregar los huevos uno por uno
7. Y empezamos a revolver con una pala de madera
8. Ya que la masa allá quedado lo vamos a meter a una manga
9. Y empezamos hacer los protiferoles empezando hacer un pequeño círculo he ir subiendo hasta formarlo
10. Ya que la hayamos echo lo metemos a hornear a 180 ° entre 30 a 45 min. Ya que salga la dejamos enfriar
11. Para la crema pastelera a las 6 yemas le agregamos la maicena y 4 cucharadas de azúcar
12. Mientras lo revolvemos, en una olla ponemos a hervir la leche y le agregamos lo que sobró de el azúcar
13. Ya que llega a punto de ebullición vamos atemperar las yemas, que es echando la leche donde están las yemas
14. Ya que lo a temperamos lo agregamos a la leche
15. Ya que lo agregamos debemos estar moviendo hasta que se espese
16. La dejamos enfriar y le hacemos un pequeño hoyo a los croquembuche y le agregamos la crema pastelera
17. Ya que lo tenemos ponemos en un sartén azúcar para hacer el caramelo
18. Ya que esta el caramelo ir pegando los croquembuche con el caramelo hasta formar una torre
19. Con el caramelo que sobre hacer algunos hilos para decorarlo

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So that is going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Croquembouche (masa choux y crema pastelera). Thank you very much for your time. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!