Croquembuche

Norma Gómez García; Mariela Marín Rodríguez; Ana Karen Vargas Muñoz

doi:10.29057/icea.v12i23.11938

Croquembuche

Norma Gómez García Autonomous University of the State of Hidalgo https://orcid.org/0000-0002-9070-2393
Mariela Marín Rodríguez Autonomous University of the State of Hidalgo https://orcid.org/0009-0009-0778-637X
Ana Karen Vargas Muñoz Autonomous University of the State of Hidalgo https://orcid.org/0000-0002-8886-123X

DOI: https://doi.org/10.29057/icea.v12i23.11938

Keywords: dessert, french, profiterol, cream, caramel

Abstract

A French dessert that is very popular for big festivities such as weddings or Christmas. It is formed of profiteroles made of pâte a choux, a dough that is known for having great volume. They are usually filled with some sort of cream. Profiteroles are glued together with caramel giving it its classic cone shape. The crunch of the caramel with the softness of the cream give it a characteristic flavor and consistency.

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References

Editores Larousse, 2019. Gastronomique en español. Barcelona: Larousse.

Bressaninim, D., 2020. La ciencia de la pastelería. Milán: Gribaudo.

McGee, H., 2014. La cocina y los alimentos. Barcelona: Deabate

Published

2023-12-05

How to Cite

Gómez García, N., Marín Rodríguez, M., & Vargas Muñoz, A. K. (2023). Croquembuche . Boletín Científico De Las Ciencias Económico Administrativas Del ICEA, 12(23), 48-49. https://doi.org/10.29057/icea.v12i23.11938