Recipe of Bunyetes
The Bunyetes are galettes fried in oil and sugared that are eaten for Easter. Closed to the “oreillette provençale”.
Preparation time : Cooking time : 10min Total :
Ingredients et preparation
- 1 kg of flour
- 6 big eggs
- 30 g of baker yeast
- 150 g of butter
- 10 g of salt
- 100 ml of orange blossom water
- zest of 2 or 3 lemons
- 500 g of sugar
Combine the tepid melted butter with the yeast. Beat the eaggs with the orange blossom et fin grated lemon zests, than pour the flour in a bowl, add salt and the mix (eggs, orange blossom and lemon zest).
Mix to get a pastry ball . Then knead the pastry on the floured work surface.
After 40 à 45 mn of kneading, leave aside the pastry under cover for 2 to 3 hours.
To get round bunyetes, flatten the pastry ball and cut round slices using a glass. Roll out the round slices into disks as thin as possible using a rolling pin (or the old-way on the knee and the palm).
Fill one third of a deep and large pan with oil. Put each bunyetes in the boiling oil to glaze each side.
Remove and add sugar immediately.
Recipe of Catalan cream
Type : dessert
Ingredients et preparation
- 1/2 liter of milk- 1 egg and 2 egg yolks – 75 g of sugar- 15 g of corn flour – 1 cinnamon peel – 1 vanilla stick – zest of half of a lemon – brown sugar
Heat up 80 cl of milk with the cinnamon stick and the lemon zest.
Mix the egg yolks with the milk then beat with a whisk until pale and creamy.
Add the boiling milk on the mix and, stir well.
Dilute the corn flour in 20 cl of cold milk, mix to avoid lumps.
Add the corn flour to the first mix while still warm and beat. Remove the cinnamon stick.
Pour everyhting in a saucepan used to heat up the milk and cook while stirring regularly.
The cream must not boil, it’s going to thicken.
At the end of the cooking, pour the cream into ramekins and let it cool down.
Heat up the broiler (if you don’t have one, you may use a blowtorch or an iron for cream).
Dust the top with brown sugar and place the ramekins under the broiler to caramelize the sugar.
Recipe of the Catalan rosquilla
The rousquilla are small rond biscuits coated with lemon-falvored icing that you eat with abandon with a coffee or for the afternoon tea.
Type : small biscuits
Preparation time : Cooking time : 1h15min Total :
Ingredients and preparation
the biscuit :
- 150g of sieved flour,
- 45g of icing sugar,
- 45g of butter,
- 15g de honey,
- 2 soup spoon of milk,
- 1 coffee spoon of baking powder
- 1 egg yolk,
- 1 soup spoon of orange blossom
le glaçage :
- 1 egg white,
- 70g of icing sugar
- 35ml of water
- 2 soup spoon of lemon juice
Cut the butter in small cubes. Mix the butter, the flour, the baking powder and the icing sugar. Crumble the mix.
Add in the egg yolk, the honey, the milk and the orange blossom. Beat to get a supple but firm pastry.
Place 1 hour in the fridge.
Roll out the pastry with a rolling pin until the pastry is 0.5cm thick.
Cut the pastry with a cookie cutter (you can use a glass for example).
Put them on a greased baking sheet et cook them in the middle oven rack at 180 °C
While cooking, prepare the icing : beat the egg whites until stiff and cook the sugar to get a syrup.
Add the lemon juice to the syrup and then, while beating very sharply, add it to the egg white, the egg white should stay firm and white.
Once baked, soak generously each rosquilla into the icing.
Put on a grill and let dry in the oven turned off and open.
Recipe from the Vallespir
The “Rosquilla” do not have a crown shape to keep a soft and creamy center. Moreover they are flavoured with aniseed.
The “bras de gitan” traditional recipe
The Bras de Gitan is a sponge cake rolled with South-flavored pastry cream.
Preparation time : Baking time : 10 Total :
For the sponge cake (30x30cm pan)
- 5 egg yolk
- 100 g of sugar
- 100 g of sieve flour
- 5 eggwhites
- Grand Marnier
For the pastry cream
- 4 egg yolk
- 125 g of sugar
- 70 g of flour
- 1/2 liter of milk
- 1 vanilla pod
Pastry cream preparation
Warm the milk in a saucepan with the vanilla. Beat egg white with sugar in a deep pan until pale and creamy. Add the flour and mix well. Add the boiling milk and beat using a whisk. Put back in the saucepan and cook while stirring constantly until boiling. Beat to lighten the mix and then let it cool down.
Add some Gand Marnier to give an orange taste
Sponge cake preparation
Cover the baking sheet with a greaseproof paper and sieve the flour. Beat egg yolk with sugar until pale and creamy then keep it aside.
Beat the egg white until very stiff (add a few drops of lemon juice to help). Add 20g of sugar and beat. Add the egg yolk onto the egg white and mix carefully with a spatula while adding the flour little by little.
Spread and smooth the surface of the blending onto a baking sheet. Put in the warm oven immediately at 190°C. Check the baking by digging the tip of a knife into the pastry. When it comes out dry and the pastry becomes glazed, take the cakef from the oven and put it on a grill.
Put the pastry onto a wet dishcloth laid on the working surface. On the pastry , spread a large layer of pastry cream. Rolled carefully the pastry by holding with the wet dishcloth during a few minutes.
Cut each end and put the cake in the fridge. Before serving, dust with icing sugar.