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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