Coca de san juan cream and cream with thermomix

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18 June, 2023

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello companions. Another San Friday confectioner, I come to sweeten you with a new dessert. I thought I didn’t finish it… My afternoon at work got complicated, as soon as I got home, I got into trouble and continued with the recipe.

As you know, since I returned to the world of work, when I want to do something with dough, I make the dough, leave it to ferment for 30 minutes and then store it in the fridge and continue the following afternoon.

Today is a new recipe for coca de San Juan, with pastry cream and filled with cream.
I encourage you to do it.

Coca de san juan cream and cream with thermomix

People

Cooking time:

41 minutes

Total Time

41 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients of Coca de san juan cream and cream with thermomix

PREFERENCE

90ml water
15 gr fresh yeast
15 gr sugar
75 gr strength flour
Lemon zest
pinch of cinnamon
1 egg + 1 yolk

MASS

the preference
15 gr sugar
30 ml invert sugar
45 ml anise
225 gr strength flour
pinch of salt
50 gr butter

CUSTARD CREAM

2 yolks
375ml milk
35 gr cornstarch
Vanilla
70 gr sugar

WHIPPED CREAM

350ml cream
50 gr icing sugar
1DECORATION
Egg white (for brushing)
laminated almonds
candied fruit

Preparation of Coca de san juan cream and cream with thermomix

PREFERENCE

We dissolve the yeast in the water, add the sugar, stir.
Let stand 15 min for the yeast to activate.
Then, we add the egg and the yolk, zest, cinnamon and flour.
We remove and let it triple in size (from 45 min to 1 hour), depending on the temperature of your kitchen.

MASS

We add the preferment to the glass, now the other ingredients except the butter.
10 sec, V-4.
We let it rest for 20 min so that the flour particles hydrate (this time, with the heat that it is already doing, we will do that rest in the fridge.
After that time, we put the glass on its base, and knead 3 min, V-spike, rest 5 min and knead again for 4 more min.
Add the cubed butter in two batches.
When everything has been mixed, we knead about 4 min.
Transfer to a lightly greased bowl and cover
We let it increase in size (1 hour and a half, approximately)
Then, we degas (remove the air created after leavening), kneading for a minute by hand.

pastry chef

All the ingredients in the glass except for the essence. 6 min, 90°, V-4. We add the essence, 5 sec, V-10. Pour into a bowl and cover with film on the skin (in contact with the cream), so as not to generate a crust.
When it cools, we take it to the fridge

FORMED AND BAKING

After having degassed our dough, we make a ball, and cover, let it rest for 10 min (to relax)
Sprinkle flour on the work table and a little on top of the dough.
We stretch ovally with the roller.
We take to the oven tray lined with baking paper. We cover and let it increase in size.
We put the cream in a pastry bag.
Brush the dough with the egg white.
Pour the cream over the dough.
Place the fruit and spread the almonds
Preheated oven to 180°, heat up and down
We bake about 20/25 min.
Turn off and let cool on rack.
When it is completely cold, we split in half and fill with the cream.
Let’s see if I don’t forget to upload a photo of the cut.
Well, it’s to eat out tomorrow. I’ve had a thousand temptations to try it,,,,, in the end the little angel in my head,,,, has said,,,, noooo, wait for tomorrow…..?
ONLY LEFT TO ENJOY, GOOD APPRECIATION.