Name: Strawberry Cream Filled Conchas
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.