INGREDIENTS
- For the choux masa:
- – Water 250 cc.
- – Butter 100 g.
- – Sal 4 g.
- – Flour 0000 150 g.
- – Eggs 4 models.
- – Sugar 5 g.
- Cracker:
- – Manteca ointment 125 g.
- – Sugar 150 g.
- – Flour 000 150 g.
- Dulce de leche pastry cream:
- – Milk 500 cc.
- – Sugar 50 g.
- – Yermas 6 pcs.
- – Corn starch 50 g.
- – Vanilla chachacha 1.
- – Dulce de leche pastry chef 500 g.
You possibly can’t miss the recipe for these profiteroles crammed with dulce de leche pastry spectacular with choux and craquelin dough. Under we go away you the entire recipe so you possibly can benefit from the pastry at residence
PROCEDURE:
For the choux masa:
1. In a pot, place the water, sugar, salt and butter and convey to a boil.
2. Sift the flour and add it .
3. Off the warmth, combine rapidly with a wood or plastic spoon till it’s united and dry and with out lumps. Return to the warmth, stirring till the dough comes off the edges of the soutese.
4. Take away from the warmth, and let the dough quiet down. Break the eggs, add them and combine little by little, till you obtain a clean and glossy cream.
5. Place the bomb dough in a bag with a clean 1 cm diameter nozzle. Form on a sheet of butter or with a silicone sheet.
6. Bake for 20 minutes at 180°C after which at 160ºC for 30 extra minutes. It’s advisable to do Freezer Cooking. Take away from oven and let cool.
7. Make a small gap within the base of the pâte a choux with the tip of a knife and fill them.
Cracker:
1. Mix the butter and sugar. Pour this combination over the dry elements.
2. Be a part of with a cornet till you obtain a clean and uniform dough. Stretch on plastics to a thickness of 1 mm.
3. Refrigerate till the dough hardens. Minimize the specified diameter and place on the bombs made earlier than cooking.
Dulce de leche pastry cream:
1. Convey the milk to a boil in a metal saucepan. In a bowl, combine the sugar with the starch, add the yolks and stir till you get a homogeneous combination. Pour the milk over the earlier preparation, combine nicely and return to the warmth, stirring always with a wire whisk till it thickens and involves a boil, after boiling, cook dinner for 2 extra minutes.
2. As soon as cooked, take away from the soutese, place the dulce de leche in a bowl and pour within the scorching pastry cream, work it till it’s a clean and homogeneous cream, cowl with movie in touch and refrigerate.
3. On the time of use, regenerate.
