Croque En Bouche

*Disclaimer: This recipe is a supporter recipe. It has not been tested by the taste.com.au team.

The ingredient of Croque En Bouche

• 1l milk
• 4 eggs
• 250g caster sugar
• 100g plain flour
• 12 tbsp rum
• 300g plain flour
• 200g butter
• 500ml water
• 8 eggs
• 8g salt
• 400g caster sugar
• water
• 200g sugared almonds

The Instruction of croque en bouche

• boil the milk
• in a clean bowl emphasis eggs and sugar until the mixture is thick and pale later amass the flour emphasis and mount up hot milk gradually beating continually until well combined
• pour incorporation combination in a saucepan and move around every time roughly speaking a low heat later a wooden spoon until thick 10 15 minutes
• raise a fuss in the rum put in a bowl cover and refrigerate
• preheat oven to 175u00b0c
• melt butter like water and salt and bring to the boil build up flour in one go and rouse subsequently a wooden spoon until smooth and doesnu2019t stick to the saucepan or spoon
• transfer incorporation combination to a large bowl and beat adding 1 egg at a time until mixture is thick and glossy
• put join up in a piping bag when a large nozzle and pipe 3cm rounds spaced 3cm apart place in the oven and cook for very nearly 45 minutes
• as soon as cooked and cooled fill the choux when the cru00e8me pu00e2tissiu00e8re
• put sugar afterward just passable water to cover the sugar in a saucepan and toss around until sugar has dissolved without stirring ascend to boil until colour is golden sever from heat
• using tongs to avoid afire your fingers dip each choux in the toffee and produce develop occurring a tower afterward assembled grow the sugared almonds randomly to the cake

Nutritions of Croque En Bouche

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