Masa de choux y crema pastelera (Croquenmbouche)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Masa de choux y crema pastelera (Croquenmbouche). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Masa de choux y crema pastelera (Croquenmbouche) is one of the most favored of current trending foods in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Masa de choux y crema pastelera (Croquenmbouche) is something which I've loved my entire life.

Many things affect the quality of taste from Masa de choux y crema pastelera (Croquenmbouche), 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 crema pastelera (Croquenmbouche) 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 de choux y crema pastelera (Croquenmbouche) is 30 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 de choux y crema pastelera (Croquenmbouche) estimated approx 1 h y 30 min.

To get started with this particular recipe, we have to first prepare a few components. You can have Masa de choux y crema pastelera (Croquenmbouche) using 13 ingredients and 17 steps. Here is how you cook that.

#choux1

Ingredients and spices that need to be Take to make Masa de choux y crema pastelera (Croquenmbouche):

1. masa de choux
2. 250 ml agua
3. 200 gr harina
4. 150 gr mantequilla
5. 5 huevos
6. crema pastelera
7. 1 litro leche
8. 225 gr azúcar
9. 70 gr fécula de maíz
10. 6 yemas de huevo
11. decoración
12. 100 gr azúcar
13. c/n frutos rojos

Instructions to make to make Masa de choux y crema pastelera (Croquenmbouche)

1. Comienza a formar tu mise en place.
2. Para la masa de choux.
   Lleva a fuego medio el agua junto con la mantequilla hasta que estén diluidos.
3. Agrega la harina de golpe y con una pala de madera comienza a formar la masa.
   En cuanto esté lista retirala del fuego y coloca en un refractario.
4. Cuando esté frío comienza a integrarle los huevos uno por uno con una pala de madera, hasta obtener una masa homogénea y poco pesada.
5. Engrasa y enharina tu charola
6. Pásalo a una manga con dulla redonda o sin dulla. Y comienza a formar los profiteroles.
7. Lleva a hornear de 25 a 35 minutos a 180°. Estos estarán listos cuando la base tenga un color dorado y crocante.
8. Para hacer la crema pastelera.
   En un bowl coloca las yemas junto con 5 cucharadas de azúcar y la fécula. Comienza a blanquear con un batidor globo. Hasta obtener un color pálido.
9. Lleva a punto de ebullición la leche junto con el sobrante de azúcar, si gustas puedes saborizarla con canela y vainilla, o el saborizante de tu preferencia.
10. Es hora de temperar las yemas.
    Cuando esté a punto de hervir, retirar un poco de la leche y agregala a la mezcla de yemas, consiguiendo una mezcla homogénea. Luego vuelve a vaciar la mezcla al fuego.
11. A flama baja, comienza a mover la mezcla hasta que espese.
12. Vacía en un recipiente y cubre con un nailo o vitafil, con la finalidad de que no se forme una costra.
13. Déjala enfriar y luego pasala a una manga con dulla.
14. Es hora de rellenar los profiteroles, en la parte de abajo comienza a rellenarlos.
15. A fuego medio lleva a derretir el azúcar para conseguir el caramelo.
16. Comienza a formar tu croquenbouce, pegandolas con el caramelo.
17. Por último decora con hilos de caramelo y frutos rojos.

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So that is going to wrap it up with this special food How to Prepare Favorite Masa de choux y crema pastelera (Croquenmbouche). Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!