Home » recipe to make the tower of profiteroles from MasterChef Argentina

recipe to make the tower of profiteroles from MasterChef Argentina

by drbyos

The elimination gala on Sunday in MasterChef Argentina, which determined that Maria Sol is the one who leaves the cooking competition, had the croquembouche as its main dish. I know the recipe to make step by step a tower of profiteroles, and that dazzles demanding juries such as Donato de Santis, Damián Betular and Germán Martitegui,

So that you can do this exquisite pastry dish, We bring you the recipe of chef Donato de Santis.

Ingredients to make tower of profiteroles (croquembouche)

For the bomb dough:

225cc of water

100g butter

½ teaspoon of salt 1

½ cup sugar

140 g flour

3 eggs

For the pastry cream:

3 tablespoons of corn starch

150g of sugar

6 yolks

750 ml of milk

2 teaspoons of vanilla essence

30g butter

To bathe:

75 g semisweet chocolate

2 tablespoons of cream

Step step for profiteroles (croquembouche) from MasterChef

For the bomb dough:

Place the water, butter, salt and sugar in a saucepan. Cook until it breaks the boil. Remove from the heat and suddenly add the sifted flour. Mix well and cook for 1 minute, stirring constantly, until the consistency of a puree is obtained. Remove, let warm for a few minutes. Add the eggs one by one, mixing well after each addition. To put the preparation in a sleeve. On a buttered and floured baking sheet, form small balls well separated from each other. Cook in a preheated oven at high temperature (220°C) for approximately 15 minutes. Then lower the intensity of the oven and cook at minimum temperature (160°) until they are very dry. Remove and let cool.

For the pastry cream:

Combine the cornstarch with half the sugar and the egg yolks. Separately, heat the milk with the rest of the sugar in a saucepan. Gradually add the hot milk to the egg yolk mixture. Place the preparation back in the saucepan, cook over low heat, always stirring, until it boils. Continue cooking for 1 minute and remove. Perfume with the essence of vanilla, add the butter and mix. Cover the surface of the cream with parchment paper and leave to cool.

Fuente: www.donatodesantis.com

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