Mini Coffee Croquembouche
Friday, March 6, 2020
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Basic Recipes Rich Choux Pastry
- Materials:
120 g butter
125 ml full cream liquid milk
125 ml of water
1/2
tsp salt
150 g flour proteins are moderate,
strain
4 eggs
- How to make:
Heat butter, water, liquid milk,
and salt over small heat until boiling. Put wheat flour at once, stir firmly
using a wooden spoon to elastic (not attached to the base of the pan), lift and
let stand until warm.
Prepare a short pan, apply with
butter or margarine, heat oven at a temperature of 190oC. Put the
eggs one by one into the flour dough while stirring until blended (can use a
mixer with a hook for heavy dough).
Put dough on the bag triangle,
spray on the pan with the shape as needed. Bake in the oven for the first 30
minutes roasting do not open the oven door. The oven door can be opened when
SUS is yellow and looks inflated firmly.
After the ripe SUS, remove from the
oven and make a small hole or incision, let stand until cold after it is ready
to be given a variety of contents.
- Note:
For the second milk skin recipe
above, the texture is gently inflated, if you like the skin that expands and
crispy, after the ripe remove from the oven, give a little hole or incision
then bake back in the oven temperature 170oC for 10 minutes.
Crust color of rich choux pastry is
more brownish because it contains milk, milk containing sugar that will be
contained during the roasting process.
- Content:
4 egg yolks
200 g granulated sugar
1 tsp salt
100 g cornstarch
2 tbsp instant coffee powder
1/2
tsp vanilla essence
1000 ml full cream liquid milk,
divide into 2 parts 400 ml and 600 ml
- Topping:
250 g dark chocolate, finely
chopped
Sugar Flower ornaments are ready to
buy sufficiently
- How to make:
1. Create the
fill: Heat 600 ml of milk over a small flame, in another bowl mix and stir: egg
yolks, granulated sugar, salt, cornstarch, ground coffee, milk remaining and
vanilla. Pour this dough into hot milk, stir using a wire whisk, cook on a
small heat until thickened and boiling, lift. Chill while you are stirring
occasionally to avoid being skinned.
2. Beat the
whipping cream condensed until fluffy, input the cold VLA while continuously
shaken at a low speed until gently blended well. Cover it with plastic and
store it in the refrigerator until it is used.
3. Prepare 2
dough choux pastry until the stage is ready to be formed. Preheat the oven at a
temperature of 200oC. Prepare a short baking sheet, apply with
butter. Put the dough into a triangular plastic, cut the tip 1 cm.
4. Input the
dough into the triangle plastic, cut the tip 1 cm, spray dough into a pan with
a rounded shape diameter 3 cm. Bake in the oven for 20 minutes then lower the
temperature to 180oC and bake for 20 minutes (don't even open the
oven door during baking) until the yellow SUS brownish. Lift, and chill.
5. Resolution:
Put the contents of the triangle plastic with a sharp disposable tip (special
syringe to spray the contents), spray the contents in each SUS through the
bottom. Work until all the SUS is filled, set aside.
6. Melt the
dark chocolate, dip sus into the melted chocolate then arrange such that the
cone-shaped, to ease the preparation should not be too high, so can be made
some cone. Decorate with dark chocolate and ornamental with confectionery.
Store in a refrigerator or a cool room.