Strawberry Cream Filled Conchas
Conchas are a classic in bakeries, but this delicious recipe for strawberry cream filled conchas is a great option to try new flavors, as the combination of strawberry jam, fresh strawberries, and cream will delight any palate. It may seem complicated to bake them, but it's actually very simple and totally worth it. Enjoy them with a glass of cold milk and savor this innovative delicacy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 500 grams flour, for the cake
- 125 grams sugar, for the cake
- 4 San Juan® eggs, for the cake
- 1/2 cups milk, warm, for the cake
- 15 grams yeast, for the cake
- 1 teaspoon salt, for the cake
- 150 grams butter, for the cake
- 1 cup butter, for the topping
- 1 cup flour, for the topping
- 1 cup icing sugar, for the topping
- food coloring, pink
- 2 cups clotted cream
- 2 cups strawberries, fresh
- 1 cup strawberry jam
Preparation
20 mins
30 mins
Low
- For the cake, mix the flour with the salt and baking powder, add the milk and Huevo San Juan®; work until integrated and add the sugar in two parts until fully incorporated. Gradually add the butter and mix until you obtain a smooth and elastic dough. Ferment for one hour and punch down.
- For the topping, beat the butter, add the flour, powdered sugar, and pink vegetable dye. Chill and use to cover.
- Divide the dough into 40-gram pieces and shape into balls, place the topping on top; ferment for 20 minutes and bake at 180°C for approximately 25 minutes. Let cool.
- Cut the conchas in half and fill with strawberry jam, cream, and fresh strawberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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