This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello friends, today I bring you some delicious sneakers for lunch. You dare?. chocolate sneakers with thermomix
A pleasure to be able to share my work. I hope you like them and I encourage you to do so.
chocolate sneakers with thermomix
People
4
Cooking time:
30 minutes
Total Time
30 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
Without category
Ingredients for bambas de bonbon with thermomix
DOUGH
- 210 grams strength flour
- 10 grams fresh yeast
- 60ml milk
- 1 egg
- pinch of salt
- 55 grams sugar (28 of the inverted and 28 of the blanquilla)
- 40 grams butter (TA)
- 1 beaten egg (brush)
- Toasted sliced almonds
BOMBON GLAZE
- 60 grams dark chocolate (70% cocoa)
- 60 grams icing sugar
- 30ml water
Preparation of bonbon bambas with thermomix
DOUGH
- Temper the milk for a few seconds in the microwave, add the crumbled yeast, stir
- In the thermomix glass, we put the egg, sugars, milk with the yeast and the zest,
- 6 seconds / speed 4
- then the flour and salt,
- 10 seconds / speed 4
- Let rest for 20 min for the flour particles to hydrate
- Then we knead
- 2 minutes / spike speed
- For the vowel, we add the butter to daditos, we knead about 6/8 min. (we have to have a smooth and smooth dough that barely sticks to the glass), if you need more kneading time, knead a few more minutes
- Transfer to a lightly greased bowl and cover. We let it increase in size (about 2 hours, approximately)
FORMED AND BAKING
- After leaving, we degas, removing the air created after leaving, kneading for a minute by hand
- We weigh it and divide it into 6 portions.
- We round each portion and leave it on a baking tray lined with baking paper. When we have all the balls made, we slightly crush each one. We cover and let them grow (1 hour and a half, approximately), then brush with the beaten egg, preheated oven to 180°, heat up and down.
- We bake about 20 minutes
- Turn off, and let cool on rack.
GLAZED
- We place the broken chocolate in the glass,
- 10 seconds / speed 5 to 7
- We lower the remains to the blades, add the water and sugar,
- 2 minutes / 37°, speed 2
- we poured into a bowl
- When the sneakers are completely cold, we introduce them into the glaze, only the surface, we turn to remove the excess chocolate, we leave them on a tray and place a few slices of almonds per surface and let the chocolate dry completely to open them and fill.
- I have filled them with cream and pastry.
- If you want more units, increase ingredients.
- ONLY LEFT TO ENJOY, GOOD APPRECIATION.