Vegan saint bones

Ingredients

  • For marzipan:
  • 3 cups and ½ of ground almonds
  • ½ cup of sugar
  • ¼ cup of water
  • 1 cda of syrup of maize (optional) < / li>
  • 2-3 tbsp icing sugar for kneading
  • for the filling:
  • 3/4 tza soy milk
  • 4 tbsp sugar
  • 1 tbsp Sp of starch from corn (corn) dissolved in ½ glass of soy milk
  • 1 tbsp vanilla essence
  • for icing:
  • 2 cups and ½ icing sugar
  • ¼ cup of water
  • 1 tbsp corn syrup
  • 10 g chocolate
  • 1 strawberry extract teaspoon
  • 1 tbsp icing sugar
  • 2 tbsp icing sugar

Preparation

First we will make the marzipan:

Put the sugar, water and corn syrup (optional) over low-medium heat, stirring constantly. When it comes to a boil, add the ground almonds, turn off the heat and set aside. Stir it very well so that it mixes with the syrup and let it cool for at least 10 minutes, just enough so that it is warm and can be handled with your hands without burning yourself. If you notice that it is a little runny, add more ground almonds. On the contrary, if you see that it is too hard, you can add a pinch of hot water (1 tablespoon and knead).

Pass the mixture to a surface sprinkled with icing sugar. Knead it just enough to make it homogeneous and stretch it with the rolling pin until it is 3-4 mm thick. From there we will cut very long rectangles of dough. To make the notches of the santo bones, simply press gently with a skewer stick (or another long, blunt-edged utensil) on the dough, leaving a 4-5 mm separation between each mark, along the entire length of the dough. mass (parallel to the long side). Then, cut strips of dough as long as possible, with a width of 3 to 5 cm (the width will be the length of the bone of santo). Take the dough by one end, form a small cylinder of approx. 1 cm in diameter and cut off the excess dough. From it, form another new joint and repeat the operation. Leave each marzipan eclair on plates or on a flat surface in a cool, dry place, so that they harden for about 30 minutes.

To make the filling, place the soy milk and sugar, over medium heat, stirring slowly. Dissolve the cornstarch with 1/2 cup of soy milk and add it to the saucepan when it starts to boil, along with the vanilla. Put it on a low heat and stir it, the mixture will thicken little by little. After 5 minutes (approximately) it will be very dense, it will have gelled quite a bit. Turn off the heat, remove it and let it cool completely.

Fill a pastry bag, with a round and fine tip, with the already cold cream and fill the marzipan eclairs.

< p>To make the glaze, place the water, corn syrup and 2 1/2 cups of icing sugar in a saucepan or small saucepan over low-medium heat, stirring slowly, until it comes to a boil (105ºC). Remove from heat.

Divide the syrup between 3 different bowls. In one of them put the chocolate and stir it so that it dissolves. The syrup will still be very hot, so the chocolate will melt quickly. In another place the strawberry extract with 1 tablespoon of icing sugar and beat it by hand until there are no lumps. In the third add 2 tablespoons of icing sugar and beat it too so that there are no sugar balls left.

Put the filled eclairs on a rack and under it baking paper or aluminum foil (this is to avoid staining the table and then better collect the drops that fall). Cover the eclairs with the toppings you have made, some strawberry, others white and others chocolate, you can pour it over with a spoon and help yourself with a pastry brush.

When you have finished with all of them, let Icings harden in a cool, dry place, at least 1 hour. Then you can serve them or store them in the fridge in a closed container.

Well… that’s it 😛 The truth is that today’s recipe isn’t very unusual or special, you just have to be patient because takes time to do. I know that the santo bones are typical of November 1 (All Saints’ Day), in fact that’s when I made them, but I upload the recipe when I can and everyone eats them whenever they want 😉 wait for that date to make them, they are sweet and good, the ingredients are available all year round…

To make the marzipan I have told you that it is optional to add the corn syrup. I have used it, it helps prevent the sugar from crystallizing (if it crystallizes you will have to start over), a great help if you have never worked with syrup or caramel, or if you live in areas with a lot of humidity. I guess most of you don’t have a candy thermometer (don’t buy it for this recipe or others unless you’re going to make a lot of candy on a regular basis), so I’ve told you to remove it when it boils, which is when it usually reaches 105ºC. Do not leave it longer or take it out before, what we want is a syrup that hardens, but without becoming caramel, because if not, after mixing it with the almond, when it cools, it would be hard as a stone. The marzipan has to be solid, but not enough to drive nails with it, it has to keep its shape and at the same time be tender. If you remove the syrup beforehand, the marzipan will not harden and your eclairs will go flat as the rest time passes. If you take it out too late, the ball will turn into a stone, not very manageable or not at all, and it will break when you try to flatten it and/or when making the beads. You have much more information about sugar and caramel here.

And a tip: if the ends of the eclairs come off, they can be glued with water. Moisten a finger, pass it around the edge and close it without applying too much pressure so as not to crush the dough. Don’t worry too much if they are not completely cylindrical either, when you put the filling in they will keep their shape.

The original santo bones are filled with an egg yolk cream, which I have changed to a vanilla cream. You can change the vanilla for another flavor that you like and that goes well with the icings, such as mint, cinnamon, anise, rum, pistachio, almond, etc. If your extract or essence does not have much color or you want it to be yellowish, add a pinch of turmeric or yellow food coloring (the one from paella) while you make the cream. I have already commented on other occasions on the importance of color in preparations, they make what we prepare visually “like the traditional ones” and encourage people to try them, in addition to creating the effect in many people of perceiving flavors where there are none ( as I mentioned in another recipe, dyeing a sponge cake pink makes many people perceive a “strawberry” flavor solely due to visual influence).

The base of the cream is very simple and if you have ever made custard it will sound to you. The liquid part is heated and the starch is dissolved in cold water (it does not dissolve in hot water), and then added to the mixture and it thickens quickly. And we have to keep it on the heat and stirring until it thickens as much as we need, depending on what we are going to do. For some custard, it would be removed from the heat when we saw that it was creamy, but for this filling we needed it to be more consistent or it would come out of the tube. Also keep in mind that when it cools it gelatinizes even more, so don’t wait for it to form a ball before removing it from the heat. In any case, do not worry, if when it has cooled it is too liquid to fill the eclairs, you can put it back on the heat (low heat) and even add a little more cornstarch diluted in cold water.

< p>The most common icing is white, the other two are probably not made in all bakeries, but the good thing about making it at home is that you can glaze them however you want.

For the icing I have also made a caramel-syrup that hardens because that is the idea, to be able to hold the bone of the saint with your hand without the glaze falling off, without getting smeared. If I made it with just icing sugar and water, even if it hardened a bit, the icing would be soft when I picked it up. And it’s not caramel because if the opposite would happen, it would be very hard (note, if we bathe the saint bones with a very thin layer of caramel [which hardens, not liquid caramel for desserts], what we achieve is a saint bone sweet and crunchy on the outside, very nice).

To preserve them well, once the glaze is dry, store them in a tupperware or a closed container at room temperature (1 day) or in the refrigerator (up to 5 days). You can individually wrap them in tissue paper or parchment paper if they are for a gift. If you live in an area with high humidity (>35%), don’t let them spend a lot of time in the air, they will get sticky on you.


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