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Quindins

This post was already published on the portuguese version of flagrantedelicia.com but I’ve never found time to translate it.

They speak for themselves…


Quindins

Makes 12:

5 egg yolks
25 g coconut, grated
75 ml coconut milk
100 g sugar

Pre-heat the oven to 140º C.
Grease 12 small pans with plenty of butter and sugar.
Sieve the egg yolks.
Add the remaining ingredients and combine well.
Fill 2/3 of the pans with this mixture.
Bake in a double boiler covered with aluminum foil for about 45 minutes.
Unmould while slighly warm.

November 15, 2008 | Filed under petit-fours | 16 Comments 

Tocino de cielo

I who am always toiling and endeavouring
to seem that I have as a poet
the grace that Heaven did not grant me…

Miguel de Cervantes, Journey to Parnassus, 1614

Tocino de Cielo

Makes 24 small moulds (4 cms diameter) or a large pan (to serve 8):

12 egg yolks
300 g sugar
250 ml water

Pre-heat the oven to 180ºC.
Bring the water to boil with the sugar for 5 minutes or until it reaches 103-105ºC.
Coat the inside of the moulds with this syrup and set aside the remaining syrup.*
Whisk the egg yolks and gently pour the remaining syrup stirring constantly.
Seive.
Pour the mixture into the moulds and cover with aluminum foil.
Bake in a bain-marie for 40 minutes or until a needle comes out clean.
Unmould when cold.

* you could make a caramel to coat the moulds and use all the syrup in the egg mixture.

November 4, 2008 | Filed under desserts, puddings and soufflés, petit-fours | 8 Comments 

Indian milk candy

“They cannot know nor dream
How much dreams command life,
How, when a man dreams,
The world leaps and bounds,
Like a brightly coloured ball
Between a child’s small hands.”

António Gedeão, Pedra Filosofal in Movimento Perpétuo, 1956

Indian milk candy

To 130 g (13 small 10g balls):

500 ml whole milk
57 g sugar
10 g butter
Cinnamon and curry

Bring the milk to boil strring constantly to thicken (as a soft dough); approximately 20 minutes.
Add sugar and butter and keep stirring while cooking in low heat until you can create a ditch in the bottom of the pan when you run the spoon through the center of the mixture.
Put the mixture into a plate and allow it to cool down.
Roll 1 teaspoon of mixture into small balls (grease your hands with butter before making the balls).
Roll the small balls in a 2 cinnamon:1 curry mixture.
Place balls in small paper cases and the on a serving plate.

October 22, 2008 | Filed under petit-fours | 7 Comments 

Waiting…

Santa Eulalia Square… forty minutes earlier… all my wanderings downtown couldn’t distract me for too much time.
The mini cakes awaits at home and I wait for Miguel… anxious…

Red currants and poppy seeds mini cakes

serves 54:
100 g butter, soft
125 g sugar
80 g self-rising flour, sieved
3 egg whites
6 g poppy seeds
Red currants

Pre-heat the oven to 180ºC.
Prepare the paper moulds.
Whisk butter and sugar until it gets white.
Add poppy seeds.
Add 1/3 of the whipped whites, then the flour and the remaining whipped whites.
Pour the dough into the paper moulds and 3 red currants on top of each, pressing slightly.
Bake for 10-12 minutes on a baking sheet.

September 2, 2008 | Filed under cakes, muffins and madeleines, petit-fours | 6 Comments 

Palmiers and a cup of coffee

Two seats, white tablecloth, palmiers and a cup of coffee, in a humble invitation to a warm conversation.

Palmiers

Puff pastry
Superfine sugar
Icing sugar

Preheat the oven to 180ºC.
Slightly moist a parchment paper sheet.
Unfold or unroll the pastry to make a 15x25cms rectangle.
Sprinkle some sugar on both sides of the pastry. Roll it slightly to help sugar adhere to the pastry.
Starting at one large side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite large end, so the rolls meet.
Refrigerate to stiff pastry.
Cut into half-centimeter-thick slices and place flat on a baking sheet lined with the moist parchment paper.
Press with thumb each of the palmiers.
Sprinkle generously with icing sugar.
Bake until golden and puffed (8 minutes).

August 15, 2008 | Filed under cookies, biscuits and tuiles, petit-fours | 4 Comments 

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