Cream and cream ensaimada with thermomix

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22 March, 2024

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello comrades. Pastry Saint Friday arrived, and with it we began the month of March. This week, I bring you some delicious ensaimadas, one with cream and the other with cream.

If you only want to make one, reduce the ingredients by half. I recommend them

Cream and cream ensaimada with thermomix

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Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients of cream and cream Ensaimada with thermomix

MASS

625 grams strong flour
12 grams fresh yeast (I don’t like to abuse yeast, I prefer to lengthen fermentations.
You can use up to 18/20 gr)
100 grams sugar
50 ml invert sugar (replaceable with honey)
180 ml water
63 grams lard (TA)
2 eggs (M)
Pork lard in ointment (necessary amount)

CUSTARD CREAM

625 ml milk
100 grams sugar
3 yolks
Vanilla
55 grams cornstarch
25 grams butter (TA)

SUGARED CREAM

400 ml cream (for whipping)
40 grams powdered sugar

Preparation of Cream and Cream Ensaimada with Thermomix

CUSTARD CREAM

All the ingredients except the butter and essence to the glass,
9 minutes / 90°, speed 4,
now the essence,
5 seconds / speed 9.
Pour into a bowl and add the butter, stir until combined. We cover the skin with film (in contact with the cream), so as not to generate a scab.
When it cools, we put it in the refrigerator.

MASS

We temper the water and add the yeast, stir.
Eggs, sugars, water with the yeast and half of the flour in the glass,
10 seconds / speed 4,
we add the rest of the flour,
10 seconds / speed 4.
We let it rest for 20 minutes so that the flour particles are hydrated.
Then, we add the butter, while we continue in
spike speed.
When everything has been integrated, we stop for 5 minutes.
Then, we will do four 2-minute kneading with their respective 5-minute breaks between kneading and kneading.
Pour into a bowl, cover and let them increase in size (I needed 3 hours and 30 minutes), using less yeast.
Then, we degas (remove the air created after rising), kneading for a minute by hand.

FORMED AND BAKED

We weigh the dough and divide it in two.
We spray the work table with oil.
We stretch with a roller.
We are spreading the dough with the butter, and now we are lifting the dough by placing our hands under it and stretching at the same time.
It has to be very thin so that it is transparent.
Then, we roll.
We cover with cloths for 20 min
Then, from the curl that we will have made, we take it in parts and enlarge it, this way we will relax it.
We line the tray with baking paper and place it in a spiral.
We cover and leave it in the oven off and allow it to increase in size (10/12 hours).
We place a tray in the bottom of the oven.
When we are going to introduce the ensaimada, we pour a glass of boiling water into it.
Preheated oven to 170°, heat up and down. We bake for about 20/25 min.
We turn off and remove to cool on a rack.
When they are completely cold, open halfway and fill
ONLY LEFT TO ENJOY, GOOD PROFIT