puff pastry loops in syrup with thermomix

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31 March, 2023

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello companions. Well, like every pastry Saint Friday, I bring you a recipe. Since I returned to work, thinking about Fridays strengthens me and revives me thinking “there is less until Friday, and the week is more enjoyable for me, despite the workload. Wishing to get into my sweet world and escape.

How can something so simple be so extremely tasty? I hope you like it and I encourage you to do it ??

puff pastry loops in syrup with thermomix

People

Cooking time:

40 minutes

Total Time

40 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for puff pastry loops in syrup with thermomix

2 sheets of puff pastry
2 tablespoons of honey
Beaten egg for brushing

SYRUP

200ml water
120 gr sugar
80 gr honey

GLAZED

200 gr dark chocolate 70% cocoa (melt and desserts)
90 ml cream (to mount)
4 tablespoons sunflower oil

OTHERS

Icing sugar (for sprinkling)

Preparation of puff pastry loops in syrup with thermomix

Spread out a sheet of puff pastry and brush with honey (if you find it necessary, microwave it for a few seconds so that it flows better), then place the other sheet of puff pastry on top, press lightly with your fingers and pass the rolling pin a little. so that both sheets are sealed.
With a knife that cuts well, we cut it in half.
Now, we are cutting strips from each half (2 to 3 cm thick, depending on how wide we want them. Approximately 18/20 pieces come out.
We twist each strip and place it on a tray lined with baking paper. When we have all done, we cover and leave the time in which we heat the oven in the fridge.
Brush with the beaten egg.
Preheated oven to 200°, heat up and down.
We lower the temperature to 180°,
and we bake some
20/25 min, until golden.
While they are baking, we will prepare the syrup

SYRUP

All the ingredients in a glass
4 minutes / varoma temperature / speed 1
(we will put the basket instead of the beaker),
When we submerge our bows, make sure that the syrup is warm (neither hot nor cold)

GLAZED

Chocolate in pieces to the glass,
8 seconds / speed 8
Lower the remains to the blades, add the cream,
3 minutes / 37°C / speed 2
Transfer to a jug and add the oil, stir.

TERMINATION

Our puff pastry must be warm, we submerge the bows on each side, drain and let it dry completely on a wire rack.
Now, we glaze half of them with chocolate. To do this, we place on a grid and below a fountain or silicone as is my case (to collect the leftover chocolate and reuse it)
Go leaving on baking paper and take to the cold until dry.
Those that do not go in chocolate, we sprinkle icing sugar.
They are tremendously rich. I encourage you to do them
ONLY LEFT TO ENJOY, GOOD APPRECIATION.