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Recipe of Stuffed Chocolate Macaroni
Huevo

Huevo San Juan®

Recipe of Stuffed Chocolate Macaroni
Huevo

Huevo San Juan®

Recipe of Stuffed Chocolate Macaroni
Huevo

Huevo San Juan®

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3

Stuffed Chocolate Macaroni

211 minutes
Not so easy
6 servings
1
Pamper that special person this February 14 with a very original and sophisticated dessert: delicious pink macaroons filled with a delicious bitter chocolate pastry cream, crispy on the outside and soft on the inside. They are the perfect dessert to give as a gift.

Ingredients

  • 2 pieces of San Juan® egg
  • 2/3 of Cup of almond flour (75 grams)
  • 2/3 of Cup of sugar glass (75 grams)
  • to taste of food gel coloring pink
  • 2/3 of Cup of refined sugar
  • 18 milliliters of Water
  • 1/4 of Cup of sugar for chocolate pastry cream
  • 1 teaspoonful of vanilla for chocolate pastry cream
  • 1 tablespoon of cornstarch for chocolate pastry cream
  • 1 Cup of milk for chocolate pastry cream
  • 1/4 of Cup of bitter chocolate for chocolate pastry cream

    Preparation

    Preheat the oven to 145 ° C.
    Separate the pieces of San Juan® Egg, placing the two yolks in a bowl, one clear in another bowl and the second clear reserve it separately.
    Close the almond powder, with the icing sugar and mix it with a clear of San Juan® egg, add the pink coloring, mix and reserve.
    In a small pot, cook the sugar with the water until it forms a soft caramel. Reservation.
    Beat the remaining San Juan® egg white at high speed, until it has a nougat point. Add the caramel, continuing to beat and have a shiny and smooth meringue.
    Add the meringue, to the almond mixture and incorporate gently so as not to lower the meringue. Place in a pastry bag with smooth duya.
    Form the macaroni on a tray with wax paper, leaving a space between them of approximately 1.5 cm.
    Lightly whip the tray against a surface to remove the air bubbles, and let the macaroons dry for 40 minutes or until touching them do not stick the mixture to your finger.
    Bake for 11 minutes. Let cool and reserve.
    For the pastry cream, beat the egg yolks of San Juan® with sugar, cornstarch and vanilla essence.
    Heat the milk with the chocolate, temper the yolks with a little milk and return the mixture to the pot. Cook about 20 minutes or until thick. Cool slightly
    Place the pastry cream in a bowl, cover with non-stick plastic and refrigerate for 2 hours.
    Place the custard, on a duya with curly sleeve and fill the macaroni. It serves.

    PRESENTATION

    On an acetate box with bow, ready to give.

    TIPS

    The macaroni will be ready to bake, once you touch them do not stick to your finger. It is very important to take care of the temperature and cooking time.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    457
    kcal
    23%
    Carbohydrates
    78.4
    g
    26%
    Proteins
    7.2
    g
    14%
    Lipids
    17.5
    g
    27%
    Fiber
    3.6
    g
    7.1%
    Sugar
    68.6
    g
    76%
    Cholesterol
    0.0
    mg
    0.0%
    Rate this Tip.
    Ratings (1)
    Amaya Delgado
    2018-03-17T17:51:51.00-06
    No los he probado ni hecho pero al verlo se me antojan
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