After I went to Barcelona, I devoured with my eyes all the “turrones” in the stores. There are so many different kinds! Just look at the few photos I posted…]]>
Turrón with 78% almonds
After I went to Barcelona, I devoured with my eyes all the “turrones” in the stores. There are so many different kinds! Just look at the few photos I posted on the culinary journey THERE! I already offered my version of Alicante turron (recipe HERE) some time ago on my cooking blog. Today it’s a much simpler version, which can be prepared in 15 minutes on the clock for a sensational result! It’s very hard to resist these roasted almonds coated with just the right amount of sugar! This holds perfectly and breaks up very naturally into wonderfully crunchy bites!
Ingredients
- 350 g peeled raw almonds
- 50 g sugar
- 50 g glucose syrup
- 1 sheet of unleavened bread
Instructions
- Place the 9X23cm rectangular frame (or other equivalent size) on a sheet of unleavened bread, grooved side down. Don't forget to grease the inside of the frame to allow the turron to be removed! For the surface of the frame, mine is 207 square cm (9x23). If you have a 14 or 15 cm square frame, it will do perfectly. Otherwise, multiply the sides of your frame to know its surface and make a rule of three to have a multiplier. Explanation: if you have for example a frame of 20X20, it will be 400cm squared, mine 207 (we can round up to 200), so basically you will have to multiply by two the ingredients. Is that clear to everyone?
If you have a 5X10 frame, you will have to divide by 4 ! - Here are the beautiful almonds I bought in a market in Barcelona.
- Pour the sugar and glucose syrup into a saucepan.
- Add a little water to soak the sugar. Be careful not to get sugar on the sides of the pan.
- Place the almonds on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 12 minutes. Halfway through cooking, mix them so that they are all evenly browned.
- Bring the syrup to a boil.
- Thanks to the glucose syrup, there is no risk that the sugar masses (crystallizes).
- You should get a fairly colored (but not burnt!) caramel.
- Then pour in the toasted almonds while still hot.
- Mix quickly because the caramel will harden quite quickly!
- Pour it all into the frame.
- Then spread them evenly with the back of a spoon.
- Still, almonds and caramel are always nice!
- Cut the unleavened bread around the frame.
- When the caramel has hardened, decadent the turron.
- Keep it in a perfectly sealed box!
Nutrition
Serving: 1portionCalories: 409kcalCarbohydrates: 103gFat: 0.2gSodium: 67mgPotassium: 1mgSugar: 71gCalcium: 1mgIron: 0.03mg
Tried this recipe?Let us know how it was!
Chocolate con Churros
Of course, after my trip to Spain, I had to give you the recipe for churros! Easy to make and for a modest cost, you can enjoy it. At the same time, I put you my recipe for thick hot chocolate, the one in which we dip the churros to push the sin to the end…
Ingredients
- 150 g flour
- 180 g water
- a little salt!
- a pan of hot oil
The "Chocolate":
- 15 to 20 g cornstarch
- 50 g sugar
- 200 ml water
- 400 ml milk
- 120 g dark chocolate
- 1 teaspoon instant coffee (optional)
Instructions
- Here are the ingredients for the churros. I think this is the cheapest dessert ever!
- Bring the water to a boil with a little salt.
- Pour over the flour all at once.
- Mix immediately with a lot of elbow grease. It's ready!
- Here is the long awaited object! The Churro machine. From the brand... Bernar (without the "d" and I'm not kidding!).
- Put all the dough in the machine.
- Start screwing and the dough comes out by itself. When the oil is hot, make churros of the desired size and cut them with a knife. Before cutting, I unscrew a little, just to release the pressure so that the dough does not come out too much.
- When the underside begins to brown, turn them over.
- Here we see a giant churro!
- When they are cooked, put them on a paper towel. Ready to be devoured... Just sprinkle a little sugar on top.
- If we want to pad our hips a little more, we can do a "chocolate". Put the cornstarch and sugar in a saucepan. Add a little water to dissolve the cornstarch.
- Then add the remaining water and milk. You can add instant coffee for a full-bodied chocolate!
- Put on low heat and bring to a boil.
- The mixture will thicken. It's time to add the chocolate! I had chocolate shavings that I had made for the "black forest", but you can use chocolate cut into small pieces.
- Boil for 5 minutes.
- Let cool for 15 minutes, mix well with a whisk and serve in cups. Dip the churros in it with relish!
Nutrition
Calories: 1677kcalCarbohydrates: 213gProtein: 35gFat: 77gSaturated Fat: 41gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 53mgSodium: 1306mgPotassium: 1701mgFiber: 18gSugar: 104gVitamin A: 715IUCalcium: 828mgIron: 20mg
Tried this recipe?Let us know how it was!