{"id":283749,"date":"2010-11-28T13:55:00","date_gmt":"2010-11-28T12:55:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/mielats"},"modified":"2022-08-18T18:08:15","modified_gmt":"2022-08-18T16:08:15","slug":"mielats","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/mielats\/","title":{"rendered":"Mielats"},"content":{"rendered":"
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\nDespite their resemblance, they are not florentines (recipe I will propose soon!). The “mielats” are cookies composed of a crunchy base with a crunchy and soft top with honey, flaked almonds and orange caramel. I had been looking for a recipe that was as close as possible to the idea I had, so I had to pick and choose, compare, try and adjust to finally come up with this.<\/span> <\/i><\/div>\n
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<\/a>This recipe and the quantity of ingredients I suggest here are suitable for a 30X40cm baking sheet. You can just as easily halve the quantities and bake the mielats in a less perfect shape than a rectangle. You can adjust everything after baking and cut the cookies to the desired shape!  <\/b><\/p>\n

Recipes of the Mielats:<\/p>\n

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-125g of liquid cream<\/span><\/b>
\n-the zest of an orange<\/span><\/b>
\n-220g of sugar<\/span><\/b>
\n-125g of water<\/span><\/b>
\n-60g of glucose syrup<\/span><\/b>
\n-115g of soft butter<\/span><\/b>
\n-100g of acacia honey<\/span><\/b>
\n-200g slivered almonds<\/span><\/b><\/p>\n

Sweet dough:<\/span><\/b>
\n-130g of powdered sugar<\/span><\/b>
\n-1\/4 teaspoon salt<\/span><\/b><\/p>\n

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-1\/2 teaspoon vanilla<\/span><\/b>
\n-2 eggs<\/span><\/b>
\n-30g of almond powder  <\/span><\/b>
\n-500g of flour<\/span><\/b>
\n-350g of soft butter<\/span><\/b>
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\nStart by preparing the dough. I proceed, as I often do, with a dough made by “creaming”.  That is to say that first we mix the ingredients like eggs and butter to obtain a cream, then we add the flour at once that we mix just enough without insisting to keep the crumbliness and the fondant of the dough. <\/i>
\nPut all dough ingredients except flour and butter in the food processor bowl or in a regular bowl! <\/i><\/p>\n

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\nMix well with the leaf of the robot (the “k” of the kenwood or kitchenaid!) or with a wooden spoon if you don’t have a robot.  <\/i><\/div>\n
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\nLet turn 1 minute then add the butter.  <\/i><\/div>\n
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\nTurn for 2 or 3 minutes to obtain a smooth cream.  <\/i><\/div>\n
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\nAdd the flour all at once and let it swirl just enough to incorporate it  without insisting. <\/i><\/div>\n
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\nThe dough is ready!  <\/i><\/div>\n
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\nPut the entire dough on a sheet of parchment paper 30X40cm.  <\/i><\/div>\n
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\nThen put a second sheet of paper on top. Spread the dough on 3mm between these two sheets. Cut off the excess to obtain  just the size of the sheet. <\/i><\/div>\n
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\nPut the dough on a flared baking sheet of the same size and let it rest in a cool place for at least an hour.  <\/i><\/div>\n
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\n  After a good hour, preheat the oven to 180\u00b0C, prick the dough all over and then put it in the oven for at least 20 -25 minutes to ensure that the dough is colored  all over. <\/i><\/div>\n
\nIncrease oven temperature to  190\u00b0C.<\/i><\/div>\n
\nWhile the dough is baking, prepare the top of the honeydew. <\/i><\/div>\n
\nPut the finely chopped zest of an orange in the liquid cream. <\/i><\/div>\n
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\nPut on low heat to boil. As soon as it boils, remove from heat and let it infuse. <\/i><\/div>\n
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\nIn another saucepan put the sugar, water and glucose syrup over moderate heat.  <\/i><\/div>\n
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\nLet the mixture boil… <\/i><\/div>\n
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\nAnd caramelize. <\/i><\/div>\n
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\nWhen the caramel is a nice mahogany color (it’s quite dark but not burnt!), heat the cream again to add it warm to the caramel. Mix well, being careful not to splash. But if the cream is added hot, it is not a problem.  <\/i><\/div>\n
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\nThen add the butter.  <\/i><\/div>\n
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\nAnd acacia honey.  <\/i><\/div>\n
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\nMix well and bring the mixture to 125\u00b0C. This takes some time! Without stopping to stir, it takes roughly 10-15 minutes.  <\/i><\/div>\n
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\nHeat the almonds in the microwave (if they are cold, the caramel would harden right away!) and pour the caramel obtained. <\/i><\/div>\n
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\nMix well. <\/i><\/div>\n
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\nPour the entire mixture over the shortcrust pastry.  <\/i><\/div>\n
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\nSmooth with an angled spatula or even a wooden spoon. The whole thing has to be very uniform.  <\/i><\/div>\n
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\n Place in the oven for an additional 20 minutes. It is necessary to supervise regularly not to let burn the whole! But the surface must be mahogany, and the almonds must be toasted! Remove from oven and let cool. <\/i><\/div>\n
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\nTransfer to a new sheet of paper, removing the one used to bake the cake first. Cut the edges of the cookies and cut to size! <\/i><\/div>\n
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\nKeep the honey in an airtight box!  <\/i><\/div>\n
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Despite their resemblance, they are not florentines (recipe I will propose soon!). The “mielats” are cookies composed of a crunchy base with a crunchy and soft top with honey, flaked…<\/p>\n","protected":false},"author":1,"featured_media":31413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-283749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=283749"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/283749\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/31413"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=283749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=283749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=283749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}