Traditional Nuts Quindão
Ingredients:
18 egg yolks + 3 egg whites all passed through the fine sieve
1 ½ tablespoon of butter
1 ½ cup ground (tea) walnuts
½ spoon (soup) of walnut essence, or vanilla essence
Syrup :
4 cups (tea) sugar
2 cups water
2 cinnamon sticks remove before using the syrup
1 tablespoon of clove of India
Remove the cloves and cinnamon before using the syrup.
Decoration:
Nuts in halves, cherries in whole syrup, egg yolks and
if you want chantilly balls with cherry beak
Way of preparing:
In a medium saucepan, combine the sugar with the water, add the clove and the cinnamon, bring to the fire for 30 minutes or until it forms a thick syrup.
Remove from heat and allow to cool.
In a bowl mix the egg yolks with the egg whites in the fine sieve, add the butter, the walnuts ground the essence of walnuts or vanilla, pour the warm sauce slowly and slowly, mixing with a large spatula.
After the well mixed and homogeneous dough, place in a common round shape, or hole in the center.
Grease the form with glucose, or butter, sprinkled with sugar.
No need to rest in shape before baking.
Bake in a water bath for 40 to 60 minutes or until blush
Place the form on a baking sheet with hot water.
Preheated oven high 180 º C
After roasting, let cool in the oven.
After cold, remove the quindon from the way, pass to a large glass dish, turned the colored part down.
Take the refrigerator until serving time.
Leftovers always keep in the refrigerator.
DECORATION:
If you want you can decorate with walnuts, cherries, yarn falling eggs and also whipped cream.
Note:
With the same recipe you can replace the walnuts with almonds, hazelnuts, macadamia etc.
For Party:
You can make it on a baking sheet (baking sheet is rectangular) then cut with the template cutter you want round, heart, square among others.
Ingredients:
18 egg yolks + 3 egg whites all passed through the fine sieve
1 ½ tablespoon of butter
1 ½ cup ground (tea) walnuts
½ spoon (soup) of walnut essence, or vanilla essence
Syrup :
4 cups (tea) sugar
2 cups water
2 cinnamon sticks remove before using the syrup
1 tablespoon of clove of India
Remove the cloves and cinnamon before using the syrup.
Decoration:
Nuts in halves, cherries in whole syrup, egg yolks and
if you want chantilly balls with cherry beak
Way of preparing:
In a medium saucepan, combine the sugar with the water, add the clove and the cinnamon, bring to the fire for 30 minutes or until it forms a thick syrup.
Remove from heat and allow to cool.
In a bowl mix the egg yolks with the egg whites in the fine sieve, add the butter, the walnuts ground the essence of walnuts or vanilla, pour the warm sauce slowly and slowly, mixing with a large spatula.
After the well mixed and homogeneous dough, place in a common round shape, or hole in the center.
Grease the form with glucose, or butter, sprinkled with sugar.
No need to rest in shape before baking.
Bake in a water bath for 40 to 60 minutes or until blush
Place the form on a baking sheet with hot water.
Preheated oven high 180 º C
After roasting, let cool in the oven.
After cold, remove the quindon from the way, pass to a large glass dish, turned the colored part down.
Take the refrigerator until serving time.
Leftovers always keep in the refrigerator.
DECORATION:
If you want you can decorate with walnuts, cherries, yarn falling eggs and also whipped cream.
Note:
With the same recipe you can replace the walnuts with almonds, hazelnuts, macadamia etc.
For Party:
You can make it on a baking sheet (baking sheet is rectangular) then cut with the template cutter you want round, heart, square among others.
Nenhum comentário:
Postar um comentário