Huesos de Santo (Holy Bones)

Dough
Almond 300g
300 g sugar
1 egg white

Filling
12 yolks
300 g sugar
150 ml water

300 gr of sugar to cover the bones






Prepare the dough:

Grind sugar, and then the almonds. Mix the two ingredients and add the egg white. Knead and reserve in the refrigerator.

Prepare the filling:

Pour the water and sugar in a saucepan and place over high heat until bubbles come out to get a heavy syrup. Let cool.

Beat the yolks and put the saucepan back on the heat (medium heat). Stirring constantly, little by little add the yolks. Continue mixing until the cream thicks. Place aside and let cool.



To make the bones:

Spread out the dough and cut into rectangles, to create cylinders. You can make lines on the dough as in the picture (you can use a spoon or similar). Roll the dough on a stick.







Put the cream in a pastry bag and fill up the cylinders. Keep on a tray about 48 hours until dry. Turn around after 24 hours.



Finally, prepare a glaze with sugar and water. Dip the bones in the glaze.


Tips_ Be patient. Is a long process, but taste fantastic and you can keep it in the fridge for few days.

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