HUESOS DE SANTO
Photo: Dario Alvarez (Flickr). License: CC BY
INGREDIENTS
For the egg yolks:
For the marzipan:
- 1 tablespoon of ground cinnamon
INDICATIONS
First we start to prepare the confectioner’s custard by separating the egg yolks and lightly beating them in a bowl. Then, we mix the sugar with water in a small pot to heat. Once we have syrup at 105º C, we pour it in with the egg yolks stirring continuously for the yolks not to get set.
For the egg yolks to get set, we put the bowl on water in a small pot (bain-marie) and stir continuously. It will take a while, more than 20 minutes. Then, we let the egg yolks chill and get thicker.
On the other hand, we need to prepare the marzipan. We prepare light syrup with water right after the sugar dissolves. Once it is ready, we add 2/3 of the ground almonds and stir it all well until we get a kind of paste. If the paste is too dry, we can add some more syrup little by Little until it gets more consistent. We need to be careful with the measures, as the almonds’ absortion capcity is variable. We cover the marzipan and let it chill. Once it is chilled, we put it on the worktop with icing sugar and knead it to thin dough not very sticky. Always with the icing sugar on the worktop we stretch the marzipan with a roller until it gets about a 2mm thickness. We mark the marzipan with a skewer and cut it with a knife into strips of 5-6cm wide. From this strips we cut slices to make the “huesos” (rolls) by rolling the different pieces of the dough. We will need to put some water between the different rolls for them to stick to each other, and we let them all dry for 2 or 3 hours.
When the marzipan rolls are quite firm, we put the custard into a piping bag or pastry bag with a small end and fill them all. The amount of custard of this recipe will do for 20 of these rolls.
Now, we prepare the icing by mixing well icing sugar with water in a bowl. Finally, we soak the rolls in the icing and place them to get dry on a grille or grating for a while. It is important that the rolls are well soaked, as the icing keeps the rolls in a good state without being dry.
DINING AREAS
CUISINE
LOCAL RECIPES
