Mini Coffee Croquembouche

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
100 ml cold whipping cream

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  • 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.

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