Turrón Toblerone con Galleta Especiada

Un turrón que se parece al clásico chocolate Toblerone, pero le quise poner una galleta para que fuera particular y con ese efecto terciopelo lo hace elegante.

INGREDIENTES

Galleta de especias

125 g de mantequilla sin sal

100 g de azúcar glas

325 g de harina

1 huevo L

Una pizca de sal

½ cucharadita de polvo 5 especias

 

Turrón

100 g de azúcar

75 g de almendra cruda con piel

150 g de chocolate 70%

2 cucharadas de miel

 

Decoración

Spray efecto terciopelo

Oro comestible

 

PREPARACIÓN

Galleta de especias

En un bol ponemos la mantequilla, la sal, las especias y el azúcar glas. Batimos.

Añadimos el huevo, batimos. Incorporamos poco a poco, la harina, amasamos bien. Estiramos la masa entre dos hojas de papel vegetal y guardamos con papel film en la nevera unas horas.

Precalentamos el horno a 180ºC

Cortamos unos rectángulos del tamaño del molde y las colocamos sobre una bandeja forrada con papel vegetal, horneamos unos 15 minutos o hasta que estén ligeramente tostadas.

Dejar enfriar sobre una rejilla.

Turrón

Troceamos un poco las almendras. En un cazo ponemos el azúcar, lo llevamos al fuego y cuando se haga caramelo, vertemos las almendras, mezclamos bien un minuto. Retiramos del fuego y ponemos sobre un papel vegetal. Dejamos enfriar, troceamos y pasamos un poco por una procesadora sin triturar mucho.

Atemperamos el chocolate, le añadimos la miel y las almendras, mezclamos bien y vertemos al molde. Damos unos pequeños golpes para que se reparta bien por todas partes y no queden burbujas de aire. Alisamos la superficie y colocamos una pieza de galleta encajándola en el molde. Tapamos con papel vegetal y dejamos que el chocolate se solidifique a temperatura ambiente. Luego llevamos a la nevera.

Desmoldamos con cuidado.

Pintamos con el spray de efecto terciopelo, dejamos que solidifique.

Decoramos poniendo oro comestible.

                                   Mi libro Apetitosas razones 

Coconut Vegan Mantecado

Vegan pastry is not as difficult as you might think, you have easy access to ingredients today.

Look at these I propose and you can sin more, they are healthy, hey!

INGREDIENTS

40 grams of grated coconut
260 grams of flour
a pinch of salt
100 grams of icing sugar
160 grams of coconut oil
a few drops of coconut essence

PREPARATION

Put the flour in the oven and roast it lightly. We let it cool down.
In a bowl put coconut oil, icing sugar and coconut essence. We mix well. Add the grated coconut and mix. Finally, add the flour and knead.
Leave in the fridge for 10 minutes.
Preheat the oven to 180ºC.
We lined an oven tray with vegetable paper.
Stretch the dough and cut it with the cutter and place it on the baking sheet. Bake 12-14 minutes.
Leave to cool. Do not handle until completely cold.

           You want a pie cap? Contact me at irmina88@gmail.com

Special Almonds

This Christmas I wanted to enrich and make these almonds special, wrapping them in marzipan. Come and get some.

INGREDIENTS

Almond caramelized: 50 grams of raw almonds and skinned almonds
50 grams of sugar 
1 tablespoon of water
Vanilla essence

Marzipan: 130 grams of ground almonds
50 grams of sugar 
30 ml of water

Pure cocoa powder

PREPARATION

Almond caramelized: put all the ingredients in a saucepan. Put the heat on.
Sugar has phases. First it remains moist and sticky, then it dries and remains as a fine grain almost as normal peeling away from the almonds. Put on medium heat and we will see how it takes a caramel tone, melts and lumps. Once you have reached this step, you can't forget to stir continuously so that the sugar that melts and caramelizes at the same time, sticks well to the almonds. When the sugar is completely dissolved and the almond has been wrapped, it is when we can remove from the fire by putting it on vegetable paper and separate them.

While the marzipan is cooled, we prepare the marzipan: we make a light syrup with water and sugar, only that it boils and the sugar is dissolved. 

Put the ground almonds in a bowl, pour the syrup little by little and mix until you get a dough. We form a ball and let it cool.

Stretch a small portion of marzipan on vegetable paper, wrap a caramelized almond and press it between the palms of your hands to stick well. We do this with each one of the caramelized almonds.

Once they are all covered with marzipan, smear them with the cocoa powder and cover them well.

We keep in an airtight jar.

                 Pastry caps, contact me irmina88@gmail.com

Snacks of Peanuts and Dulce de leche

If you have a sweet treat and don't want to get too complicated, take note of this delicious treat, you'll love its crunchy touch for the sugar grains. The good thing is that you can have them in the fridge in an airtight container, they last a few days.

INGREDIENTS

120 grams of crackers
50 grams of ground and unsalted roasted peanuts
3 tablespoons of dulce de leche
2 tablespoons of milk.

Colored sugar.

PREPARATION

Put all the ingredients in a bowl. We knead well until it is homogeneous. We put on a film paper and give it the shape of a rectangle, as if it were a nougat. We wrap the film around and take it to the fridge for 4 hours.
We develop, cut into small squares and pass through the coloured sugar. Put in the fridge.

My Books

Mantecados of Walnuts with oil and Vanilla

With the walnuts that brought me from San Mateo, Gran Canaria, I had to do something special and more in the time when we are, almost Christmas.

These shortcakes are not dense at all because they don't have lard and vegans can eat them.

INGREDIENTS

200 grams of ground nuts
400 grams of flour
a pinch of salt
160 grams of icing sugar
230 grams of millet oil (corn)
1 tablespoon vanilla 
2 sachets of vanilla sugar (16 gr)

PREPARATION

Put the flour in the oven and roast it lightly. We let it cool down.

In a bowl put the oil with the two types of sugar and vanilla. We mix well. Add the nuts and mix. Finally, add the flour and knead. We form a cylinder and wrap it in film paper.

Preheat the oven to 180ºC.

We lined an oven tray with vegetable paper.

Cut into thin slices and place them on the baking sheet. Bake 15-20 minutes.

Leave to cool. Do not handle until completely cold.

 You want a pie cap? Please contact me at irmina88@gmail.com