Ọ bụ ezie na a na-ewere ihe dị oke mma, akwa akwa nke croquembouche dị ka ejiji agbamakwụkwọ French, ọ bụ ihe ngosi n'oge ọ bụla. The croquembouche bụ ụlọ elu nke bred pastry, caramel-dipped profiteroles ma jiri ya na almọnd gwakọtara ya, ọ bụ ezie na nsụgharị nke oge a na-eji ihe ọkụkụ na-emepụta ihe dị iche iche na-emepụta ya na okooko osisi, nkà shuga na ọbụna gbazee chocolate.
Ejila ntụziaka niile dị na nhazi a. Site na obere nhazi na atụmatụ, ọ mara mma.
Ihe Ị Ga-achọ
- Maka Vanilla Pastry Cream:
- 1 1/4 iko mmiri ara ehi zuru ezu
- 3 egg yolks
- 1/4 iko shuga
- 2 tablespoons niile-nzube ntụ ọka
- 2 tablespoons tinyere 2 teaspoons cornstarch
- 1 teaspoon ọcha vanilla wepụ
- F ma ọ bụ
- Choux:
- 1 iko bọta
- 2 iko mmiri
- 1/2 teaspoon nnu
- 2 iko niile-nzube ntụ ọka
- 8 nsen
- Maka Caramel:
- 2 1/2 iko shuga
- 2/3 iko mmiri
Otu esi eme ya
Mee pastry ude:
Kpoo mmiri ara ehi n'elu obere okpomọkụ na obere obere ihe ọṅụṅụ ruo mgbe ọ na-ekpo ọkụ ọkụ. Mee ka yolks, sugar, flour na cornstarch ghee ya na mmiri ara ehi na-ekpo ọkụ ma ruo mgbe ngwakọta dị ezigbo mma.
Tinye ọkara nke mmiri ara ehi na ngwakọta ngwakọta mgbe mmiri ara ehi na-agagharị, na-agbagharịrị mgbe niile. Tinye mmiri ara ehi na nsen azụ n'ime mmiri ara ọkụ, na-akpali akpali, na ikpo ọkụ maka 1 ruo 2 nkeji ruo mgbe custard rutere 170 F na thermometer dijitalụ - ọ ga-adị nnọọ oké njọ.
Wepụ ya na okpomọkụ na ebido na vanilla wepụ. Chill the cream for about 2 hours before filling the profiteroles.
Mee choux:
Agbazekwa bọta ahụ n'ime mmiri na ọkara saucepan. Gbakwunye nnu na ntụ ọka ma bido ruo mgbe e guzobere batter. Ghichaa àkwá otu n'otu oge ruo mgbe batter dị mma.
Ghaa na oven ruo 400 F na griiz abụọ ncha akwa. Ngaji na njikere choux mgwakota agwa n'ime 24 obere agba na ọ bụla mpempe akwụkwọ mpempe akwụkwọ. Rie maka ihe dị ka minit 30 ruo 35 ruo mgbe profiteroles na-afụ elu wee gbanwee aja aja aja. Wepu ha na oven ma kwe ha ka ha dị jụụ na eriri waya maka nkeji iri abụọ tupu ejupụta ha na pastry cream.
Nri nke ude achịcha pastry n'ime akpa nke ejiri ya mechie. Tinye nbanye n'ime ala nke profiterole na ọkpọkọ banyere 1 teaspoon nke achịcha pastry n'ime ya. Tinyegharịa na ndị fọdụrụ profiteroles. Mee ka profiteroles jupụtara na friza maka ọ dịkarịa ala awa atọ.
Mee caramel:
Ngaji 2½ iko shuga n'ime a na-ajụ saucepan ma wụsa 2/3 iko mmiri n'elu ya. Diputa ngaji site na shuga iji mee ka mmiri sie ya ma gbanwee okpukpo ahu na elu-elu. Ghichaa akụkụ nke pan ahụ na ahịhịa na-ekpo ọkụ na-ekpo ọkụ mgbe ngwakọta rutere simmer. Kwe ka ngwakọta shuga na-esi nri maka minit 15 ruo 20 ruo mgbe ọ na-agba aja aja nchara.
Wepu pan site na oku wee tinye ya na nnukwu mmiri nke mmiri mmiri ruo oge 5 iji kwụsị usoro nri. Kwe ka caramel na-ajụkwa oyi ruo oge ise ruo minit 10 ruo mgbe ọ ga-enwe agbanwe nke sirop maple.
Dịrị njikere ịrụ ọrụ ngwa ngwa mgbe caramel kụrụ.
Jikọta croquembouche:
Dip 12 profiteroles na caramel, otu n'otu oge. Debe ha na gburugburu na mpempe akwụkwọ na-ede achịcha ma ọ bụ mpempe akwụkwọ, na-eji caramel iji kpoo ha ọnụ. Gaa n'ihu na-ewu croquembouche site na ịpị na "igwu" obere mgba nke profiteroles n'elu nke mbụ. Gaa n'ihu usoro ahụ ruo mgbe emetụtara cone ma ọ bụ nnukwu ụlọ elu.
Na-eji nwayọọ nwayọọ na-ekpofu caramel fọdụrụnụ n'elu croquembouche iji mepụta nsị nke shuga. Pịa na almọnd ndị na-adọrọ adọrọ, nnukwu dragị ma ọ bụ okooko osisi maka mma.
Ntuziaka Cook: A ga-eji achicha ahụ rụọ ọrụ ozugbo enwere ike. Ọ na-agba ọsọ nke ịda ada ma ọ bụrụ na ọ fọdụrụ ogologo oge, karịsịa ma ọ bụrụ na ihu igwe na-ekpo ọkụ.
Debe nnukwu mmiri mmiri dị nso ebe ị na-arụ ọrụ na caramel. Ọ bụrụ na ọkụ gị, dochie akpụkpọ ahụ emetụtara n'ime mmiri oyi ma jide ya n'ebe ahụ ruo ọtụtụ sekọnd. Mgbe obi abụọ adịghị, chọọ enyemaka ahụike ọkachamara.
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 475 |
| Ọnụba abụba | 23 g |
| Abụba buru ibu | 12 g |
| Abụba na-enweghị ntụpọ | 8 g |
| Cholesterol | 234 mg |
| Sodium | 323 mg |
| Carbohydrates | 59 g |
| Fri nri | 1 g |
| Protein | 9 g |