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Monday, November 4, 2013

CUERVO WITH RECIPE FOR CROISSANTS FILLED WITH ALMOND PASTE

Corneille noire - Corvus corone - Carrion Crow
 Photo by: tchikedou

corneja negra, OCast crajo, cuerua, cornecha, L. Corvus corone, Eng crow, carrion crow. It is present throughout Spain today although scarce in Estremadura, Castile and Andalusia. It lives in varied terrains from forests and cultivated fields to beaches. Its coat does not have the black luster as other species such as the raven but it is robust. It does not sing but shouts using some 40 different sounds which enable it to communicate with others of its species. The only positive aspect about a crow as far as humans can see is “the way the crow flies,” in a straight line from the point of take off to its destination, even its meat was considered noxious and only used to bake alive with a total of four and twenty black birds in medieval banquet pies.

In 13th C Badajoz, there is a legend about a Jewish girl who fell in love with a Christian knight. A crow, living in the crevices of a stonewall next to her house, came daily a window in her kitchen where she gave the crow a croissant (cuernos de gacela). In return for the roll, he gave her Ann Lander’s advise on how to woe her lover. Thanks to her offerings of croissants and the bird’s 40 different sounds in gratitude, she was able to understand how to conduct her romance and how to make it continue. See cuernos de gacela. [Benavides-Barajas. Nueva-Clásica. 1995:199; Gázquez. Cocina. 2002:189; Jutglar. 1999:520; Misc. Reading. Badajoz; and OXF Eng Dict. 1989:IV:Creel:66]

CROISSANTS FILLED WITH ALMOND PASTE BY INÉS GARCIA FROM BADAJOZ

Cutting Dough Into Squares, then Triangles
Placing filling on dough and Rolling it
Photo by:Lord-Williams
Ingredients

Filling:
1 lb crushed almonds
½ lb sugar
zest from 1 lemon
½ c orange blossom water
2 egg yolks

Pastry:
2 c flour
1 egg white
1 ½ tsp butter
½ c orange blossom water

Topping: 1 egg white slightly beaten

Preparation

Croissant Filled with Almond Paste
Photo by: Lord-Williams
For the pastry:

Put the flour in a bowl. Make a well and add the butter melted, the egg white and orange blossom water. Knead by hand until the pastry is smooth. Cover and let rest 15 minutes.

For the filling: 

While the pastry is resting, mix the crushed almonds with orange blossom water, the zest from a lemon and the egg yolks. Mix well.

Dip hands into olive oil and make little croquettes with the filling. Spread olive oil on a plate and put the croquette filling on it.

(WARNING: Do not taste the filling because it is so good none will be left when ready to fill the croissant dough!)

PREHEAT OVEN TO 340 ºF / 170º C

Roll out the dough with a rolling pin. Cut into squares and they cut each square diagonally into triangles. Begin to roll each triangle starting with the longest side. Add place the filling on the pastry and finish rolling the dough to shape it like a horn or half moon.  Press the edges together and trim them with a knife. Paint the tops with egg white. 

Bake the horns for about 20 minutes. Let cool and serve.






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