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Some homemade cremocoas to give to that special someone
Cremocoas is a vintage dessert or candy, which is a cookie with cream, with a jelly center and covered in chocolate. Thanks to this, when you try them you will notice a delicious, sweet and creamy combination that will melt in your mouth.
This candy can be perfect to give to that special person on Valentine's Day or on any other date. To do this, we will explain the steps to follow so that you can make this delicious dessert at home and it will be perfect for you.
Creamy ingredients
For the base
250 grams of refined flour.
50 grams of powdered sugar.
70 grams of butter or unsalted butter.
2 units of eggs.
Required amount of cold water.
For the strawberry compote
250 grams of fresh or frozen strawberries.
40 grams of common white sugar.
For the filling
14 grams of unflavored gelatin.
70cc of water.
2 units of egg whites.
170 grams of common white sugar.
30 grams of honey.
10cc of water.
for the cover
400 grams of semi-bitter pastry bath.
Steps for the elaboration of cremocoas
Preparation of the base
In a large enough bowl, add 250 grams of refined flour and sift 50 grams of powdered sugar over it.
Pour 70 grams of unsalted butter or cold butter. With this, form a sandblasting, that is, mix by breaking up the lumps that form until the entire mixture has a sandy consistency.
Form a hole in the center of the mixture and add two egg yolks, then integrate them into the mixture.
Start kneading and pouring the water while you continue kneading, but without overhydrating.
When you have the dough at its point, completely integrated, stretch it between two transparent film papers and with the help of a rolling pin.
Place the dough between the plastic wrap and take it to the refrigerator to let it rest there for at least an hour.
Remove the dough from the refrigerator and cut circles, then leave them on a previously prepared baking sheet lined with waxed paper.
If the remaining dough is still cold, you can re-integrate it and stretch it to cut out new circles.
Take the circles of dough on the tray, to the freezer for at least 15 minutes and from there, take it directly to the oven preheated to 180 ° C for approximately 12 minutes.
After 12 minutes or when the bottoms are golden brown, remove from oven and let stand at room temperature until cool.
Preparation of the strawberry compote
Place 250 grams of chopped strawberries or strawberries in a saucepan and take them to low heat on the stove for approximately 8 minutes to dehydrate.
Pour 40 grams of regular white sugar over the chopped strawberry while continuing to stir and cook for another 8 to 10 minutes. Ideally, the compote should have a thick consistency.
When the compote is ready, transfer it to a container and let it rest until it is at room temperature. Later, take it to the refrigerator for at least 3 hours.
Preparation of the filling
To 70 cc of water pour 70 grams of unflavored gelatin or gelatin to hydrate it. Reserve for a few minutes at room temperature.
Pour two egg whites into a large mixing bowl and then add the hydrated gelatin from the previous step. You don't need to microwave it for this step.
Beat a little with the manual rods to integrate the egg whites and gelatin and then. Don't turn on the mixer yet.
Meanwhile, in a pot pour 170 grams of common white sugar, followed by 30 grams of honey and enough water, to cover the sugar and honey.
Bring the pot to a high heat on the stove and wait for it to reach 118°C. When the syrup reaches this temperature, turn on the mixer so that the egg whites and gelatin begin to beat.
When the syrup reaches 121º C, remove the syrup from the heat and immediately pour it into the egg whites while the mixer continues to run. Then, let everything beat until the mixture is cold.
If you notice that the mixture still does not hold enough, take it to the refrigerator for a moment until you notice that the consistency is adequate.
Take the filling to a pastry bag and place a round peak.
Assemble the cremocoas
In one of the tops of the base place a round of the filling, with a hole in the center.
In the hole in the center place half a tablespoon of the strawberry compote and then cover with more filling until it forms a peak. Repeat the same process until you run out of ingredients.
Take the cremocoas to the refrigerator for at least 15 minutes. You'll know they're ready for the chocolate coating when the filling is hard and doesn't stick to your fingers when you touch it.
Melt dark chocolate in the microwave or in a bain-marie. For this you can use 400 grams of pastry bath or a bar of dark or milk chocolate.
Take each of the cremocoas and dip them in the bowl with the melted chocolate to bathe it. Repeat this process with each of the cremocoas. When you finish passing each of these through chocolate, leave them on a tray with waxed paper.
When you have all the cremocoas, take them to the refrigerator until the chocolate hardens. This may take a couple of minutes or up to an hour.
As you may have noticed, it is very easy to make homemade cremocoas, but you must have a lot of patience to follow each step of this recipe very carefully. Also, you need to keep in mind that you must be careful when making the syrup so that the filling is perfect.
Even so, we urge you to try making this recipe at home so you can enjoy its delicious flavor or surprise someone you love with this delicious dessert.
