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Bones of saint stuffed with chocolate

And the saints have arrived, especially the students see this feast from afar. Tomorrow at home they touch holy bones filled with chocolate, no yolks, no pastry cream… chocolate which is what everyone asks most now, that is dark chocolate so they have less regrets later. That you prefer milk chocolate or white because you change it without any problem.

Bones of saint stuffed with chocolate
Bonos de santo stuffed with chocolate, tradition and whim.

Cuisine: Spanish
Type of recipe: Dessert
Rations: 8-10
Preparation time:
Cooking time:
Total time:
To prepare the dough:
  • 200 gr of sugar
  • 175 gr of ground almond icing
  • sugar
  • 100 gr of water
For dark chocolate filling:
  • 160 gr dark chocolate
  • 160 gr of cream for cooking without lactose
  • 40 gr butter without lactose ready ointment
To prepare the dough:
  1. Pour water and sugar into the jar to prepare the syrup. Schedule 12 minutes at 100th speed 2.
  2. Add the ground almonds and mix 1 minute at speed 4. Remove from the jar, make a ball, cover and reserve until it cools.
To prepare the chocolate filling:
  1. Chop the chocolate for 10 seconds at speed 7-10. Remove and reserve
  2. Without washing the jar, add the cream and heat 2 minutes at 80° speed 3.
  3. Add the chocolate and let it melt well 2 minutes at 40° speed 3.
  4. Add the butter and mix 1 minute without temperature speed 2.
  5. Take out a pastry bag and let cool.
To assemble the bones of saint:
  1. Put on the countertop the silicone mat of the oven and a little icing sugar. Roll out the almond mass leaving it with a thickness of about 3 millimeters. Then cut rectangles about 5 wide by 6 cm high.
  2. With the help of something round like the handle of a wooden spoon help you to make the cylinders by gluing the edge with a little water.
  3. Go standing on a plate to dry, at least two hours.
  4. When they are already dry fill with chocolate.
  5. Put in the fountain where you are going to serve them and decorate making a few threads with the chocolate that was left over.
If you want to prepare the white chocolate filling the ratio is twice as much chocolate as cream and without butter in this case it would be 160 gr of white chocolate and 80 of cream.

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