Masa de choux (Croquenbouche)

Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Masa de choux (Croquenbouche). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Masa de choux (Croquenbouche) is one of the most well liked of recent trending foods on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look wonderful. Masa de choux (Croquenbouche) is something that I've loved my entire life.

Many things affect the quality of taste from Masa de choux (Croquenbouche), 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 (Croquenbouche) 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 particular recipe, we must prepare a few ingredients. You can cook Masa de choux (Croquenbouche) using 17 ingredients and 11 steps. Here is how you cook it.

#choux2

Ingredients and spices that need to be Prepare to make Masa de choux (Croquenbouche):

1. 250 ml agua
2. 200 g harina
3. 150 g mantequilla
4. 5 huevos
5. c/n crema pastelera
6. c/n azúcar
7. Materiales
8. 1 pala
9. 1 batidor
10. 1 sartén
11. 1 cacerola
12. 1 base
13. 1 cuchara
14. 2 mangas
15. 2 bowl
16. 1 miserable
17. 1 charola

Instructions to make to make Masa de choux (Croquenbouche)

1. Llevamos el agua a fuego directo junto con la mantequilla y dejamos que llegue a punto de ebullición.
2. Una vez en punto de ebullición el agua y la mantequilla bajamos el fuego y agregamos toda la harina (previamente cernida)de golpe, mezclamos perfectamente para evitar que se nos queme, una vez que no se pegue en las manos sabemos que está lista.
3. Reservamos la masa para dejar que enfríe entre 15 y 20 min
4. Vertemos los huevos en nuestra masa de uno en uno y mezclamos muy bien hasta que todo quede perfectamente incorporado
5. Ya bien incorporado todo nuestra masa está lista para pasarla a una manga pastelera, cuidamos que no quede aire entre la manga.
6. Sobre nuestra charola donde pondremos a hornear vamos a hacer formas de profiteroles haciendo movimientos circulares
7. Llevamos a hornear de 25 a 30 minutos a 180°, verificar que estén perfectamente cocinados y dejar reposar en el horno apagado.
8. Una vez fríos los rellenamos de nuestra crema pastelera
9. En una sartén hacemos un poco de caramelo, esto nos va a servir para utilizarlo como pegamento para montar nuestro Croquembouch
10. Para montar en Croquembouch vamos a empezar por la base, se pone caramelo en los costados de los profiteroles para ir uniendolos y así sucesivamente de forma ascendente.
11. Cuando ya quede armada nuestra torre, el resto de nuestro caramelo lo ponemos en toda de hilo en toda la torre. Decoramos y listo

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So that is going to wrap it up for this special food Step-by-Step Guide to Prepare Award-winning Masa de choux (Croquenbouche). Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!