21 people regularly attend the demonstrations which are held in the unoccupied flat owned by the ayuntamiento which has basic cooking facilities. Carlos does very well under the circumstances.
Previous demonstrations have dealt with the cooking of meat and vegetables and today it is the turn of postres.
First was the puff pastry with custard and fresh fruit.
This is a scrumptious favourite for everyone!
This is a scrumptious favourite for everyone!
The next was the lemon tart with a base of crushed María biscuits...
...and a delicious lemon, egg yolk and condensed milk filling .
Individual tarts as well as a large tart were produced.
Finally, chocolate muffins with a liquid chocolate centre - yummy!
Here are the recipes for all 3 postres both in Spanish and English:
Hojaldre con crema y frutas / Puff pastry with custard and fruit.
Ingredientes / Ingredients:
1 placa de hojaldre /1 packet of puff pastry.
Frutas variadas / various fresh or tinned fruits.
1 huevo / 1 egg.
Para la crema / for the custard:
1 litro de leche / 1 litre of milk
4 yemas de huevos / 4 egg yolks
250 g de azúcar / 250 g of sugar
100 g de maicena / 100 g of corn flour
Limón, canela y vanilla / lemon, cinnamon stick and a vanilla pod
Precalentar el horno a 220 °C / Preheat the oven to 220 °C
Elaboración para la hojaldre / Method for the pastry case:
1.Cortamos la placa de hojaldre en la forma deseada, y forramos el borde con una tira fina de hojaldre / Cut the pastry to the chosen shape forming a border around the two side edges. Prick the base all over with a fork.
2. La horneamos a 220 C durante 15 minutes / Bake in the oven at 220 C for 15 minutes.
Elaboración para la crema / method for the custard:
1. Hervir la leche más los aromas / Heat the milk slowly with the zest of lemon, cinnamon stick and a vanilla pod.
2. A parte mezclamos la maicena con un poco de leche sobrante y las yemas / Mix (slake) the cornflour with the rest of the milk and add the 4 egg yolks using a balloon whisk.
3. Cuando la leche ya este infusionada la incorporamos en la mezcla de la maicena y lo llevamos a una ebullición lenta / Pour the milk over the slaked cornflour and then return to the pan and slowly bring the mixture to the boil constantly using the balloon whisk.
4. Cuando esté espesa la vertemos en un molde y enfriamos / after the starch grains burst the mixture will thicken. Place it in a refridgerator to cool.
Elaboración construción / Method for constructing the tart:
1. Extendemos la crema en el fondo del hojaldre / Spread the cooled custard over the bottom of the pastry case.
2. Cortamos las frutas y las disponemos por encima en forma de decoración / Wash and cut the fruit and arrange the fruit in lines down the pastry case. Brush the fruit with lemon juice to stop oxidation.
Disfrutar / Enjoy...
Ingredientes / Ingredients:
200 g de galletas maría / 200 g Maria biscuits
100g de mantequilla / 100g butter
El zumo de 3 limones / Juice of 3 lemons
3 huevos / 3 eggs
370 g de leche condensada / 370 g condensed milk.
Elaboración / Method:
Precalentar el horno a 180 °C / Preheat the oven to 180 °C
1. Trocear las galletas y mezclarlas con mantequilla derretida / Crush the biscuits and mix with the melted butter.
2. En un bol, mezclar los huevos, el zumo de limón y la leche condensada hasta que quede una crema espesa / In a bowl mix the eggs, lemon juice and condensed milk with an electric mixer until the mixture thickens.
3. Cubrir el fondo y las paredes del molde con la pasta / Press the mixture into the base and the sides of the container.
4. Rellenamos con la crema de limón, también podemos poner por encima unas lagrimas de chocolate derretido / Pour the lemon mixture over the base of the biscuits in the container.
5. Cocer durante 25/30 minutes / Cook for 25/30 minutes.
Disfrutar / Enjoy...
Ingredientes / Ingredients:
2 huevos / 2 eggs
60 g mantequilla / 60 g butter
40 g azúcar / 40 g sugar
30 g harina / 30 g flour
125 g de chocolate / 125 g of chocolate
Precalentar el horno a 180 °C / Preheat the oven to 180 °C
Elaboración / Method:
1. Mezclar los huevos con el azúcar, añadir la mantequilla derretida y mezclar / Mix the eggs with the sugar and then add the melted butter and mix.
2. Incorporar el chocolate ya derretido y a continuación la harina / Incorpoate the melted chocolate and the flour gradually.
3. Mezclar todo lo anterior y disponer en moldes individuales previamente untados en aceite / Mix all of the above ingredients and pour into individual moulds which have been oiled previously.
4. Hornear durante 7 minutes at 180 °C / Cook for 7 minutes in a preheated oven at 180 °C
5. Desmoldar y servir espolvoreando con azúcar glasee / Release from the mould and sprinkle with castor sugar if desired.
Disfrutar / Enjoy...
1 placa de hojaldre /1 packet of puff pastry.
Frutas variadas / various fresh or tinned fruits.
1 huevo / 1 egg.
Para la crema / for the custard:
1 litro de leche / 1 litre of milk
4 yemas de huevos / 4 egg yolks
250 g de azúcar / 250 g of sugar
100 g de maicena / 100 g of corn flour
Limón, canela y vanilla / lemon, cinnamon stick and a vanilla pod
Precalentar el horno a 220 °C / Preheat the oven to 220 °C
Elaboración para la hojaldre / Method for the pastry case:
1.Cortamos la placa de hojaldre en la forma deseada, y forramos el borde con una tira fina de hojaldre / Cut the pastry to the chosen shape forming a border around the two side edges. Prick the base all over with a fork.
2. La horneamos a 220 C durante 15 minutes / Bake in the oven at 220 C for 15 minutes.
Elaboración para la crema / method for the custard:
1. Hervir la leche más los aromas / Heat the milk slowly with the zest of lemon, cinnamon stick and a vanilla pod.
2. A parte mezclamos la maicena con un poco de leche sobrante y las yemas / Mix (slake) the cornflour with the rest of the milk and add the 4 egg yolks using a balloon whisk.
3. Cuando la leche ya este infusionada la incorporamos en la mezcla de la maicena y lo llevamos a una ebullición lenta / Pour the milk over the slaked cornflour and then return to the pan and slowly bring the mixture to the boil constantly using the balloon whisk.
4. Cuando esté espesa la vertemos en un molde y enfriamos / after the starch grains burst the mixture will thicken. Place it in a refridgerator to cool.
Elaboración construción / Method for constructing the tart:
1. Extendemos la crema en el fondo del hojaldre / Spread the cooled custard over the bottom of the pastry case.
2. Cortamos las frutas y las disponemos por encima en forma de decoración / Wash and cut the fruit and arrange the fruit in lines down the pastry case. Brush the fruit with lemon juice to stop oxidation.
Disfrutar / Enjoy...
Tarta de limón / Lemon Tart
Ingredientes / Ingredients:
200 g de galletas maría / 200 g Maria biscuits
100g de mantequilla / 100g butter
El zumo de 3 limones / Juice of 3 lemons
3 huevos / 3 eggs
370 g de leche condensada / 370 g condensed milk.
Elaboración / Method:
Precalentar el horno a 180 °C / Preheat the oven to 180 °C
1. Trocear las galletas y mezclarlas con mantequilla derretida / Crush the biscuits and mix with the melted butter.
2. En un bol, mezclar los huevos, el zumo de limón y la leche condensada hasta que quede una crema espesa / In a bowl mix the eggs, lemon juice and condensed milk with an electric mixer until the mixture thickens.
3. Cubrir el fondo y las paredes del molde con la pasta / Press the mixture into the base and the sides of the container.
4. Rellenamos con la crema de limón, también podemos poner por encima unas lagrimas de chocolate derretido / Pour the lemon mixture over the base of the biscuits in the container.
5. Cocer durante 25/30 minutes / Cook for 25/30 minutes.
Disfrutar / Enjoy...
Coulant de chocolate / Chocolate muffin
Ingredientes / Ingredients:
2 huevos / 2 eggs
60 g mantequilla / 60 g butter
40 g azúcar / 40 g sugar
30 g harina / 30 g flour
125 g de chocolate / 125 g of chocolate
Precalentar el horno a 180 °C / Preheat the oven to 180 °C
Elaboración / Method:
1. Mezclar los huevos con el azúcar, añadir la mantequilla derretida y mezclar / Mix the eggs with the sugar and then add the melted butter and mix.
2. Incorporar el chocolate ya derretido y a continuación la harina / Incorpoate the melted chocolate and the flour gradually.
3. Mezclar todo lo anterior y disponer en moldes individuales previamente untados en aceite / Mix all of the above ingredients and pour into individual moulds which have been oiled previously.
4. Hornear durante 7 minutes at 180 °C / Cook for 7 minutes in a preheated oven at 180 °C
5. Desmoldar y servir espolvoreando con azúcar glasee / Release from the mould and sprinkle with castor sugar if desired.
Disfrutar / Enjoy...
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