Larpeira cream with thermomix

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24 January, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Today I share the recipe for a rich larpeira, of course, longing for my beloved land. For those of you who do not know what sweet it is, I will tell you

It is a super fluffy sourdough cake that is syrupy with anise. Super juicy crumb and with the combination of the pastry cream, a delight to the palate.

Your time spent is well worth it. Summarizing its history, it is typical to eat it on the night of San Xoán (San Juan), from June 23 to 24, thus beginning summer. That magical night, a bonfire is made, in which it is jumped 9 times, to scare away the spirits. The famous bonfire of San Xoán. Without further ado, let’s go with the recipe. I hope you like it ??

Larpeira cream with thermomix

People

Cooking time:

45 minutes

Total Time

45 minutes

Kitchen room

Spanish Cuisine

Category:

Without category

Larpeira cream ingredients with thermomix

CREAM INGREDIENTS

375ml milk
25 grams cornstarch
3 egg yolks
80 grams sugar
Vanilla

SYRUP INGREDIENTS

70 ml of water
50 grams sugar
40 ml of anise

PREFERRED INGREDIENTS

100 grams strength flour
80ml milk
7 grams fresh yeast

INGREDIENTS FINAL DOUGH

preference
400 grams strength flour
18 grams fresh yeast
90ml milk
60 grams of sugar + 45 ml invert sugar
130 grams cow butter (if you don’t have it, use butter), TA
orange and lemon zest
40 ml of anise
pinch of salt
2 eggs (M)

Preparation of Larpeira cream with thermomix

PREFERRED ELABORATION

The night before or 6 hours before, we diluted the yeast in the warm milk
1 minutes / 37°C / speed 2
add the flour and knead
1 minute / spike speed
Form a ball and put it in a bowl covered with skin film (in contact with the dough), if we do this step the night before, we leave it in the fridge and the next morning, take it out and temper for 1 hour and continue with the recipe.
If we do it on the same day, we leave 6 hours in a place free of currents

PREPARATION OF PASTRY CREAM

We put all the ingredients in the glass,
6 minutes / 90°C / speed 4
Place in pastry bag and let cool until use.

SYRUP ELABORATION

All the ingredients in a glass
4 minutes / 90°C / speed 1
Reserve in a jar until use.

PREPARATION OF THE FINAL DOUGH

We put the milk in the glass
1 minutes / 37°C / speed 2
Add the crumbled yeast and the sugars
30 seconds / speed 4
add the eggs, zest, anise, preferment to pieces, flour and salt
30 seconds / speed 4
then we knead
5 minutes / spike speed
now we add the butter by the vowel, in two times, kneading
4 minutes / spike speed
Pour the dough into a lightly greased bowl and cover with film, let it double in size (approximately 2 hours)
When its volume has increased, we degas it (remove the air created after leavening), kneading for a minute.

ELABORATION FORMED

Line the baking tray with baking paper and place the dough on top. With the help of our fingers, we stretch it out and give it a rectangular or circular shape. It has to be about a finger thick. Cover with a clean cloth and let rise (1’30 min)
After the rising time, with a knife or pizza cutter, we are making deep cuts, but without cutting all the dough, horizontally and vertically, we paint with the beaten egg, and we are introducing the nozzle through the grooves and filling with the cream. Let stand 30 min (this time uncovered)
When there are 20 min remaining from the rest, we turn on the oven at 180°C / heat up and down.
In the squares that we have left, we put a little sugar moistened with aniseed. We bake about 25/30 min. Remove on a rack and, still hot, take a toothpick and prick all the larpeira,,,, brush as many times as necessary with the syrup, until finished with it.
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION