INGREDIENTS
- Pate a choux o masa bomba:
Makes 45 profiteroles.
- – Milk 125 cc.
- – Water 135 cc.
- – Sal 5 g.
- – Sugar 5 g.
- – Flour 0000 135 g.
- – Eggs 4 models.
- Custard cream:
- – Milk 350 cc.
- – Butter 15 g.
- – Sugar 75 g.
- – Yolks 4 models.
- – Cornstarch 30 g.
- – 1 tablespoon of flour
- Dulce de leche pastry cream:
- – Vanilla pastry cream 200 g.
- – Dulce de leche pastry chef 100 g.
- For the caramel croque en bouche:
- – Water 125 cc.
- – Glucose 125 g.
- – Sugar 500 g.
- Dulce de leche pastry cream:
- 200g. vanilla pastry cream
- 100g. pastry dulce de leche
- For the caramel croque en bouche
- Substances:
- 125cc of water
- 125 g of glucose
- 500 g of sugar
TOWER OF PROFITEROLES full of pastry cream, dulce de leche pastry cream and a spectacular caramel! We go away you the whole step-by-step so you possibly can strive making them at dwelling.
PROCEDURE:
Pate a choux o masa bomba:
1. Warmth the milk, water, salt, sugar and butter; When it’s about to boil, add the flour, combine with a picket spoon till a homogeneous dough is achieved, as soon as that is achieved, place it in a mixer bowl and funky it with the lyre, add the eggs little by little and type the dough.
2. Move a piping bag with a No. 16 spout to make eclair and a No. 10 spout for the profiteroles.
3. Place in a preheated oven at 200°C for 10 minutes, and the remaining half-hour at 175°C.
For the pastry cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch and flour. Add the eggs and blend.
3. Mix with the new milk and produce to a boil for 3 minutes.
4. Taste with vanilla and funky.
For the dulce de leche pastry cream:
1. Pour the cream over the dulce de leche and blend till every little thing is built-in.
2. Let cool and fill the profiteroles.
For the caramel croque en bouche:
1. Place the water, glucose and sugar in a pot, let it take shade with out mixing.
