San Juan cream coke with thermomix

(12 votes, average: 4.25 out of 5)

17 May, 2022

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

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

Coca de Sant Joan cream with thermomix

San Juan cream coke with thermomix

Persons

Kitchen room

Spanish Cuisine

Category:

1 thermomix plates Snacks with Thermomix

Coca de San Juan cream ingredients with thermomix

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
The zest of the skin of an orange
The zest of 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 of Coca de San Juan cream with thermomix

To begin the preparation of the recipe for Coca de Sant Joan cream with a thermomix, you must first prepare the pastry cream. To do this, pour 3 eggs together with the measure of milk, sugar, cornstarch and vanilla into the Thermomix bowl, program.
7 minutes / Temperature 90° / Speed 4.
And to give shine to the cream, add the butter, program.
5 seconds / Speed 3.
Pour the pastry cream into a bowl and cover with plastic wrap, sticking to the surface so that a hard layer does not form. Reserve for a few minutes.
Then, to make the dough, wash and dry the Thermomix bowl very well, pour 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, together 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 program.
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 in the glass until doubled 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 baking tray.
Pour the dough onto the baking tray, and with your hands full of oil, spread it evenly over the entire tray. Brush the dough with beaten egg.
Before putting in the oven, pour the pastry cream into a pastry 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 slightly golden, turn off the oven, let it rest, remove the tray from the oven and let it cool. Divide into the desired portions and voila!