Simple and tasty recipes of Easter son – 18/04/2019

This Sunday, chocolate eggs will not only be the kings of the candy table, as they regulate ancestral customs. Easter Sons are also an indestructible tradition that is enjoyed throughout Holy Week. The clbadic for payments from the southern hemisphere is with a soft dough made from egg and milk, covered with custard and sugar, while in many countries of Europe they prefer pasta coated with nuts and chocolate. There is also the pastry dough, or even the most fruity, like the Colomba Paquale of Italy, which has orange peels, almonds and icing.

Laura Rolfo, Lucila Villagra and Gabriela Belvedere @ Tres.Forkers suggest prepare stuffed with dulce de lechebut can be changed according to the taste of the customers (or what is in the cupboard), more pastry cream, Nutella, chocolate chips, jam, etc.

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Monday to Friday afternoon.

If it is prepared on Thursdays and you want to taste it on Sunday, it is necessary to keep it in a dry and cool place, outside the refrigerator, well covered in order to avoid any contact with air and moisture loss. Rofo ensures that Keep for four or five daysbut, of course, if it's cooked the day before or even Easter morning, it will be a lot cooler and tastier. Another option is to prepare it in advance, but in this case, he suggests placing it in the freezer. It is necessary that it be extremely well packaged with a film and an aluminum foil. To defrost it is recommended to leave it on the counter about six hours before eating.

It is true that the small cherries that enter the son of the bakery seem a little artificial and have no flavor … not to mention the figs.

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While we tend to respect the traditions and customs of the family, it's time to modernize our pastries and play with more seductive ingredients such as mini chocolate eggs, chocolates, marshmallow, sweets and everything. what goes through your head.

For its part, the pastry chef, Maria Celeste Russo, puts her hand to work with a thread a little more laborious, but very visible, from Galicia, in the north of Spain, lands that make a cult of the dulzores, where they go with a brioche dough stuffed with chocolate or hazelnut paste. A delight, here, there and in all parts of the world.

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List purchases and plan recipes from two very different yarns, with unique flavors. There are four days left to enjoy.

Clbadic thread stuffed with dulce de leche

@ tres.tenedores, gives 2 medium fillets

For the dough

• Sweet butter, 100 grams

• Eggs, 4 units (1 to paint)

• Dry yeast, 1 sachet (10 grams)

• Essence or vanilla extract, 1 teaspoon

• Pastry Dulce de leche, c / n.

For pastry cream

• Corn starch, 50 grams

• Essence or vanilla extract, 1 teaspoon

Preparation:

Custard Heat the milk (let the eggs mix a little) in a saucepan without boiling. On the other hand, combine the other ingredients and add them to the milk. Bring to the fire until you reach the desired consistency. Let cool before use.

Dough. Place in a bowl yeast, warm milk, 2 tablespoons flour, 2 tablespoons sugar and set aside. In a bowl, mix the flour, sugar, eggs, softened butter and vanilla essence (you can use the mixer with the kneading hook). Add the yeast mixture and continue kneading. Once the dough is removed from the bowl, cover and let rise about 1 hour until it doubles its volume.

Bring the dough to the floured counter and stretch it into a rectangle. On the top edge, place dulce de leche and move forward. Place in a greased tray (can be Savarin type). Join the tips and decorate with custard. Bring to medium oven (180 degrees) for about 25 minutes. Remove and let cool.

For pastry cream, heat the milk (leave a little for the egg mixture) in a saucepan without boiling. On the other hand, combine the other ingredients and add them to the milk. Bring to the fire until you reach the desired consistency. Let cool before use.

Braided chocolate and walnut yarn with chocolate cream

@maceruoficial

500 gr. of milk 80 gr. of sugar 2 eggs 50 gr. 10 cc corn starch. vanilla emulsion 300 gr. chocolate couverture 300 gr. mixed nuts (almonds, walnuts, hazelnuts and chestnuts)

Procedure:

Filling

• Corn starch, 50 grams

• Vanilla emulsion, 10 cc (can be gasoline)

• Chocolate couverture, 300 grams

• Mix of walnuts (almonds, walnuts, hazelnuts and chestnuts), 300 grams

Brioche dough

Procedure:

Filling. Place the milk in a saucepan with half the sugar and bring to the boil. In a bowl, place remaining sugar, eggs, starch and mix. When the milk boils, pour half over the bowl and mix. This mixture places it with the rest of the milk and warms it up until it has the consistency mixing constantly to avoid lumps. Finally, add the chopped chocolate and the vanilla emulsion, beat vigorously until you get a smooth cream. Add the previously roasted and chopped nuts. Reserve in the refrigerator covered with a film in contact.

Brioche dough Make a previous close with 200 gr. flour, the 15 grams of yeast and the 40 grams of honey, with this step we will get a good alboreada mbad with an excellent aroma and flavor.

Form a crown with the rest of the flour, sugar, salt and place inside the eggs and the developed ferment. Integrate everything and when the flour is completely hydrated incorporate the butter ointment. Knead until obtaining a smooth mbad and reserve covered with a film in the refrigerator for 12 hours for cold setting.

After 12 hours, remove the cream from the refrigerator and place it in the shape of a rectangle, roll it into a cylinder, cut it lengthwise and turn both ends leaving the open parts facing upwards.

Place on a plate and let it rise until it doubles its volume.

Take in the oven at 180 ° C for about 30 minutes.

Paint with syrup to make it shine.