Conchalón

Name: Conchalón
Prep time: 160 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 cups flour, for the dough; 2 eggs, for the dough; 1 cup sugar, for the dough; 11 grams yeast, for the dough; 1 cup low fat butter, for the dough; 3/4 cups low-fat milk, for the dough; 1 tablespoon orange zest, for the dough; 1 cup low fat butter, for the crust; 1 cup flour, for the crust; 1 cup icing sugar, for the crust; 1 cup Emperador® chocolate flavor, for the crust; Emperador® chocolate flavor, for filling

Gamesa

Enjoy the football season with this fun conchalón, a shell in the shape of a ball, made with orange zest, butter, and a touch of chocolate-flavored Emperador® cookie, you’ll surprise both kids and adults!

Reviewed by Editorial Team of Kiwilimón

Published: 02-12-2022

Preparation

2h 20 mins

20 mins

Low

For the dough: in a mixing bowl, add the flour, egg, sugar, yeast, butter, milk, and beat with the hook attachment for 15 minutes until everything is integrated and an elastic dough forms. Add the orange zest and continue beating for 5 more minutes until fully incorporated. Place in a previously floured and greased bowl and cover with cling film. Let it ferment for 2 hours or until it doubles in volume. For the crust: in a mixer, add the butter, powdered sugar, and flour, and beat with the paddle attachment for 3 minutes or until you obtain a smooth and integrated dough. Cover with cling film and refrigerate for 10 minutes. Divide the preparation into 2 parts and set aside. Place the chocolate-flavored Emperador® cookies, removing the filling, in a resealable bag and use a rolling pin to crush until you get a semi-fine mixture. Set aside. Add the crushed cookies to one part of the crust and mix with your hands until integrated. Set aside in the refrigerator. On a floured surface, form balls of 80 grams. Place a chocolate-flavored Emperador® cookie inside and reform into a ball. Place on a baking sheet and let it ferment for 10 minutes. For the crust in the shape of a ball: roll out the crust on cling film and, using a knife, cut diamonds of 2 cm in diameter. Repeat the process with the chocolate crust. Refrigerate. Join the diamonds alternating the colors to form the ball covering. Place the crust over the shell in the shape of a ball and bake at 180 °C for 20 minutes.