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Chocolate buns
Hello,
In Spain there are a very popular chocolate buns called bollycao, specially popular on the youngest population, and on this recipe I emulate these popular chocolate buns. They taste truly amazing but there is a lot of work behind, having some robot to perform the kneading will be great to save a lot of time.
Ingredients (to obtain about 8 buns):
- 500 gr flour
- 400 gr milk
- 175 gr sugar
- 100 gr butter
- 300 gr chocolate
Let’s start preparing a preferment with 100 gr of flour, 5 gr of dry baker’s yeast (and if you have fresh baker’s yeast use about 15 gr dissolved in milk) and 100 gr of milk. Mix well and let rest all night cover with transparent film.
Next day add 400 gr of flour, 300 gr of milk, 175 gr of sugar and one tea spoon of salt. First mix everything in the bowl and then you should start to knead this dough, as you can see in the video this dough is like processed baby food really difficult to work due it’s high percentage of liquids. You can knead using the technique of lifting the dough, turn 90 degrees bash it to the table drag to you and fold over itself, after time and time it will become more handleable.
When the dough is quite handleable add 100 gr of butter, which must be some hours out of fridge. Integrate the butter in the dough and again it starts a knightmare in your kitchen, you will believe Gordon Ramsay will enter through your door and blame you for quite long. I took about 2 hours kneading, it is good to make some pauses like kneading 5 minutes, resting 5 minutes and knead again, these pauses help the dough to be more handleable. Of course if you have a food processor able to knead, it will save you lots of time. As a tip, to clean your hands, instead of water get some flour and rub your hands, this way the rests of dough in your hands will dry and will be easier to wash, avoiding also obstruct your pipes.
When you feel the dough is handleable enough, let rest covered with transparent film for at least 4 hours.
After resting knead again the dough, but just about one minute. Spread some flour over the surface, cut a bit of dough and extend it over the surface with flour, place over the dough pieces of chocolate and then wrap the cocholate with the dough and roll it to get the chocolate sealed. You can fill them with dark or white chocolate, even with frozen custard or a mix of them.
Finally bake in the oven at 430 F (220º C) for 12 minutes.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Chocolate and walnuts cookies
Hi,
It was a long time ago I did my first cookies, but for some reasons or other never end with a record session so I can upload the video. Sometimes there was a problem with the ingredients proportions, specially with the butter which (with that formula at least) to be added in a very exact measure: if not enough was added it did not melt enough in the oven so you get a spherical cookie, it too much was added then they melted too much until join all them in a super big cookie (of the size of the oven tray). With the recipe I present to you this time the result is pretty good and don’t need to worry about being so precise with the butter.
Ingredients (for about 25 – 30 cookies):
- 500 gr flour
- 1 lemon (for lemon zest)
- 100 gr sugar
- 80-120 gr chocolate
- 8-12 walnuts
- 4 eggs
- 100 gr butter
Before preparing the cookies dough we will chop 80-120 gr of chocolate and 8-12 walnuts. Chop both without chopping to the point they became dust. Regarding the walnuts I prefer to use nuts with shell, because I find some of the nuts without shell I bought had rancid flavor.
Now let’s prepare the dough adding on a bowl 500 gr of flour, 100 gr of sugar, 4 eggs (you can whisk them before adding), 100 gr of butter cut in small pieces and out of fridge for some hours so it will be integrated easier in the dough, add lemon zest to add extra flavor, you can replace or add also ground cinnamon, orange zest, vanilla extract (or even rum or Baileys). Finally add the already chopped chocolate and walnuts.
Mix well until everything is well integrated. When you have all the ingredients well integrated, give it a rectangular shape, cover with transparent film and let rest in the fridge for at least one hour. After resting cut the dough in small portions and give them spherical shape working them with your hands. Finally cover the oven tray with oven paper, smash all spherical portions to get a round cookie shape and place on the tray, probably you will need to bake them in several batches. Bake in the oven at 350ºF (180ºC) for 18-20 minutes, and don’t eat them until some hours.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Chocolate and coconut
Hi,
Laura show me this nice recipe some time ago, it can be a nice surprise to your guests, or just to offer your work’s colleagues for your birthday … any excuse is valid.
Ingredients:
- 250 gr of Philadelphia cheese
- 1 milk chocolate tablet
- 1 packet Oreo cookies
- Chocolate sticks
- Grated coconut
Put the oreo cookies on a bag and bang it so the cookies get crashed in small pieces.
Add the crashed oreo cookies on a bowl, 250 gr of Philadelphia cheese and the milk chocolate tablet previously melted in a microwave or using bain-marie. Mix it with your hands but being careful to touch the chocolate at last because it will be hot. Let the mix rest at the fridge for at least 20 minutes.
Use your hands to make small balls, and then batter the ball in chocolate sticks or with grated coconut. Put them on a fridge and let them rest for at least 1 hour.
Coulant and raspberry ice cream
This is a recipe I learn on a gastronomic journey in Hotel Arts, a very simple way to make a great dessert for your guests
Ingredients:
– 250 gr butter
– 250 gr chocolate
– 110 gr flour
– 200 gr sugar
– 10 eggs
For the ice cream
– Frozen raspberry (or strawberries, cranberries…)
– Sugar
– Milk cream
We will start adding 5 egg yolks and 5 complete eggs to a bowl. To separe the egg yolk from the egg white crash the egg and move the egg yolk from eggshell to eggshell. Add 200 gr of sugar through a colander and then 110 gr of flour also through a colander, whisking it.
Melt 250 gr of butter and 250 gr of chocolate in a microwave (or in bain-marie if you don’t have microwave) and add to the bowl, whisking it until it gets homogeneous.
With some butter paint the interior of the molds, then put a spoon of flour in one of them, take another one, put them together and show, repeat this through all the molds. With this we will avoid the coulant to get stick to the mold.
Fill the mold up to 3/4 parts of height more or less, preheat the oven to 390F (200ºC) and put the coulants for about 10 minutes.
If you don’t want to cook all the coulants you can get them at the freezer and cook another day.
While the coulant is cooking at the oven we can prepare the ice cream. On a blender (I used a Thermomix which works really nice for this) put frozen raspberry (or strawberries, cranberries … just let fly your imagination), sugar and milk cream, then blend for a while. I did wrong with the proportions as I should use about the double of fruits, but anyway it was really delicious.
As a trick, for making balls of ice cream easily, just put the spoon on hot water before, this will allow you to easily take the ice cream.
I hope you like it, see you soon!
Recipes from Spain 