San juan cream coca with thermomix

(25 votes, average: 4.32 out of 5)

26 October, 2021

For some, this sweet is synonymous with celebration, vacation, summer. And this is so because Coca de Creme de Sant Joan with thermomix is one of the typical sweets for the time and then we will show you how to make it.

a delicious dessert, prepared that we go with the recipe This recipe has sugar

Sant Joan cream cake with thermomix

San juan cream coca with thermomix

Persons

Kitchen room

Spanish Cuisine

Category:

1 thermomix dishes Picoteos with Thermomix

Ingredients

For the pastry cream:

3 eggs
20 grams of butter
500 grams of whole milk
40 grams of cornstarch
110 grams of sugar
1 spoon of vanilla

For the mass:

550 grams of flour
25 grams of yeast
100 grams of sugar
Zest from the skin of an orange
Zest from the skin of a lemon
2 eggs and 1 egg yolk
80 grams of butter
65 grams of sunflower oil
140 grams of whole milk
10 grams of orange blossom water (optional)

To decorate:

1 beaten egg to brush the dough
Sour cherries in syrup
Pinions

Preparation

To begin the preparation of the recipe for Coca de crema de Sant Joan with thermomix, you must first prepare the pastry cream. To do this, pour in the Thermomix bowl, 3 eggs together with the measure of milk, sugar, cornstarch and vanilla, program.
7 minutes / Temperature 90 ° / Speed 4.
And to give the cream shine, add the butter, program.
5 seconds / Speed 3.
Pour the pastry cream into a bowl and cover with plastic wrap, which sticks to the surface so that it does not become a hard layer. Reserve for a few minutes.
Then, to make the dough, wash and dry the Thermomix bowl very well, pour in the sugar to pulverize, program.
20 seconds / Progressive speed 5-7-10.
Then, add the orange and lemon zest, program.
30 seconds / Progressive speed 5-7-10.
Subsequently, add the eggs, along with the butter (previously heat it for about 5-10 seconds in the microwave so that it is soft), the oil, the milk, the crumbled yeast and the orange blossom water, program.
4 seconds / Speed 3.
And immediately schedule.
2 minutes / Temperature 37 ° / Speed 2.
To continue, add the flour and program.
4 seconds / Speed 6.
Then program.
2 minutes / Spike speed.
As a result you will get a thin and sticky dough. Let stand inside the glass until it doubles in volume about 1 hour.
Preheat the oven to 180 ° C and place a container with water inside. As well as, place parchment paper on a cookie sheet.
Pour the dough onto the baking sheet, and with your hands full of oil spread over the entire tray evenly. Brush the dough with beaten egg.
Before putting in the oven, pour the pastry cream into a piping bag and draw the lattice on the dough.
Decorate with the well drained cherries and some pine nuts on top and again let it rest for 20 minutes, at room temperature and in a place without drafts.
Bake at 180 ° C for approximately 20 minutes.
When the coca is lightly browned, turn off the oven, let it rest, remove the tray from the oven and let cool. Break into the desired portions and that’s it!