Braided chocolate ensaimada with thermomix

Preparation of Ensaimada braided chocolate with thermomix

PREPARATION OF CHOLOLATE CREAM;

1. put all the ingredients in the glass, program
2. 7 minutes / 90ºC / speed 4
3. Introduce in a pastry bag, when it cools, take it to the fridge, until use.

PREPARATION OF ENSAIMADA DOUGH;

1. Beat the eggs on a plate, introduce them smoothies into the glass, along with the sugar and water, program
2. 20 seconds / speed 5
3. Add the flour and program
4. 8 seconds / speed 6
5. we program
6. 12 minutes / closed cup / spike speed
7. When 2 minutes are left / we add the yeast crumbled by the bocal, we add the lard and program
8. 3 minutes / closed cup / spike speed
9. Let the dough rest in the glass for 10 min.
10. We remove from the glass, and we work it a little, making folds on itself. We round and make a ball.
11. We take it to a bowl greased with oil and cover it with a clean cloth, and we put it in a place out of currents (1 hour and a half or 2 hours approximately)
12. After time, we take it out of the bowl, cover the work table with a little oil, work it again slightly to degas it. We split in half.
13. The other half in the bowl covered until we are going to use it.
14. We are going to proceed to stretch it with the help of a rolling pin, make a rectangular shape, as stretched as possible, spread it with the lard with our hands (this helps to give that characteristic flaky texture of the ensaimada),
15. With the help of the hands, we stretch and stretch with great care, on each side, (it can break),
16. When it is already so extremely stretched, almost transparent.
17. From one edge, we cut a strip about 3 cm wide lengthwise, we put it on the other opposite edge, we roll it up a little.
18. We take the piping bag out of the fridge, and, without using a nozzle, we make a cut at the tip. We put a bead of chocolate cream along the rolled edge.
19. We are rolling very carefully, until finished. We leave it covered with cloths, because we are going to proceed in the same way with the other half that we had reserved.
20. When we have the two strips done, we stretch them gently to loosen them and give them elasticity, and we bundle them into a braid.
21. We have the oven tray lined with baking paper, and we are screwing it in a spiral way, leaving space of a finger thick, then they grow and they would mount. Cover with a clean cloth, put into the turned off oven and let rise for 10 or 12 hours.
22. Time passed…
23. With the oven preheated to 170 degrees heat up and down, we bake about 15 or 20 minutes / until golden.
24. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION