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Ingredients for Crocan Bush Recipe
For Choux Dough:
- 450 g water
- 200 g butter
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 10 eggs
- 310 g of flour
For the cream:
- 4 egg yolks
- 3 tablespoons of corn starch
- 5 gr vanillin
- 500 g milk
- 5 tablespoons butter
- 100 g sugar
For caramel:< /b>
- 600 gr sugar
- 120 gr water
How to Make Crocan Bush
- < li>Boil water, butter, salt and sugar in a saucepan for this dough. Add flour to boiling water and fry until fragrant.
- Close the bottom and set it aside. When it is warm, add the eggs one by one, whisking together.
- Take the dough into a squeezing bowl and squeeze it in equal sizes on greaseproof paper.
- Bake at 190 degrees for 35 minutes.
- For the cream, flour, starch, egg yolk, sugar and milk are mixed and put into the pot. After it thickens, the bottom is covered, butter is added and left to cool.
- For the caramel sauce, put the sugar and water on the stove and cook until it turns brown.
- Make a hole in the bottom of these doughs and squeeze the cream. Arrange with hot caramel sauce on top.
- Consume when cold. Enjoy your meal.
