How to make Carbayones from Oviedo

How to make Carbayones from Oviedo

Eva 8 noviembre, 2019
Este post también está disponible en Español

Prepare yourselves because today I come with the intention of making you work a lot. I bring you a spectacular recipe, those that turn your eyes when you taste them… Today I’m going to show you How to make Carbayones from Oviedo, a traditional sweet from Asturias, Spain. The truth is that this pastry has everything to succeed… It is made with a very thin puff pastry base, an incredibly juicy filling made with almonds, covered with yolk cream and a glaze made with egg whites. Really, there’s not much more to say. Fascinating.

I’m sure that when you read puff pastry you will have thought – Oh my God, puff pastry, making puff pastry… – Well, not at all! Besides, today we’re going to learn how to make a quick/blitz puff pastry that doesn’t require lamination or so much precision. And the result is sensational. Now, you can’t say no.

Carbayones from Oviedo
Carbayones from Oviedo origin.

Its origin goes back to 1924 when the City Council trusted de Blas family to present in the first edition of Fidma, Asturias International Trade Fair, with the elaboration of a sweet pastry. It was intended to conquer visitors and, this fact, was achieved.

The success was such that, to this day, it continues being a referent and falling in love to ovetenses and tourists. The sweet treat came from the hand of José Gutiérrez who made many tests until he found what he was looking for.

A pastry made with a puff pastry base, marcona almond, yolk and sugar filling. The success of this sweet lies in the quality of its ingredients and crystallized sugar. Thanks to this, a crunchy texture is achieved that makes it irresistible.

Today, it is still made by hand and not a single ingredient of the original recipe has been changed. They can be purchased individually or by the dozen. Apparently, in the summer, 400 units are sold daily and, although they are kept in perfect condition for 20 days, they are made daily.

The origin of de Blasfamily business dates back to 1827 in León. It was in 1914 when they opened a pastry shop in Oviedo and, a year later, in Gijón. Although the latter was soon transferred, but reopened a few years ago in Covadonga street.

Carbayones from Oviedo
Where does the name Carbayón come from?

The name of this exquisite pastry was decided at a meeting at the Migoya pharmacy. One of the attendees suggested carbayón (carbayu augmentative, which means oak in Asturian) to honour to the emblematic oak of Uría street. Although some believe that the name is due to this famous sweet.

It is said…

Apparently it is said that Carbayones from Oviedo are a copy of the famous Bartolos from Laviana. They are little cakes made with an almond and Brandy cream and a base of puff pastry. The difference between the two pastries lies in the yolk covering and the glaze.

I don’t say anything, then everything is known… I leave you as an anecdote (thanks to a good friend who has sent me this info 😉 )

Preparing them at home.

I have no doubt that the original carbayones are a real delicacy… In fact when we have been in Oviedo, I have eaten them. But, we will try to create at home a very similar pastry, with a simpler process (here I refer to puff pastry) and with a wonderful result.

Of course, if we want to make puff pastry in the traditional way, we can do it. I remind you this post where I show you how to do it.

Carbayones from Oviedo

In this occasion we will elaborate a quick/blitz puff pastry that, in spite of not being carried out with the traditional laminate, gives very good results for elaborations like this one. The recipe I have followed is from the book “Baking and Pastry“, what would I do without this jewel…

The rest of the elaborations are very simple.

Almond filling is as easy as mixing the ingredients. The yolk topping is very easy to do, but we will need to control the temperatures of the syrup and the final mixture. And finally, the egg white topping which is as simple as mixing.

Do we dare? 😉

Ingredients for 16 pieces

FOR BLITZ PUFF PASTRY:

  • 230 g cake/pastry flour, cold + 20 g for sprinkle
  • 230 g unsalted butter, cold
  • 100 g very cold water, from the fridge
  • 5 g sugar
  • 4 g salt

FOR ALMOND FILLING:

  • 125 g ground almond
  • 125 g sugar
  • 1 large egg
  • 2 large egg yolks
  • 20 g Brandy
  • one lemon zest

FOR EGG YOLK COATING:

  • 4 large egg yolks
  • 120 g sugar
  • 100 g water

FOR EGG WHITE COATING:

  • 50 g egg white at room temperature
  • 200 g icing sugar, sifted
  • few drops of natural lemon juice

FOR DECORATE (optional):

  • edible gold powder
  • gold leaf

Instructions

Make the dough for blitz puff pastry.
  1. In the KitchenAid bowl add the flour along with the salt, sugar and butter cut into cubes.
  2. Mix with the flat beater at speed 1 until you get a sandy mixture. It will take about 30-40 seconds.
  3. Pour the cold water and mix again until it integrates, it will take about 30-40 seconds. We don't have to work too much on the mix, just until we get the consistency I show you in the video. As you can see, sandy.
  4. Transfer the mixture to a work surface and compact until forming a square.
  5. Cover with film and store in the freezer for 30 minutes.
Work the dough and make the first and second fold.
  1. Lightly sprinkle a work surface with flour.
  2. Roll out the dough with a metal rolling pin. At the beginning you will notice that it is a dough that cracks easily, that´s ok. As we make the folds, its consistency will improve.
  3. Make the first simple fold.
  4. Sprinkle the working table with flour and stretch the dough again.
  5. Before beginning to stretch it, we will press with the rolling pin by all the surface of the dough creating a perpendicular pattern (I show it to you in the video). This step facilitates that when stretching the dough the form is maintained without creating different proportions in both ends.
  6. From time to time we will check that the dough does not adhere to the work surface. For it we will raise the dough with care. If it adheres, sprinkle lightly with flour and continue working.
  7. Make the second simple fold.
  8. Cover the dough with film, put it in a bag and keep it in the freezer for 30 minutes.
Make the third and fourth fold.
  1. Lightly sprinkle a work surface with flour.
  2. Stretch the dough in the same way as before.
  3. Make the third simple fold.
  4. Cover with film, place in a bag and store in the freezer for 30 minutes.
  5. Finally, make the fourth and last fold of the dough.
  6. We will proceed to do it the same as the previous times. At the end, store in the freezer wrapped in film and in a bag for 30 minutes.
Stretch the dough and place it in the molds.
  1. Grease the molds with butter, set aside.
  2. Lightly sprinkle a work surface with flour.
  3. Stretch the dough, on this occasion we will do it until we achieve dimensions about 39,3 x 7,8 inches /100 x 20 cm.
  4. Place the mold on the dough and cut a size slightly larger than the mold.
  5. Place the dough on the mould, mine are 3,9 inch/10 cm long, and adjust carefully to it.
  6. Pass a rolling pin over the surface, this step will help us cut the dough and achieve a cleaner and more perfect finish.
  7. Remove the excess dough by sliding it down.
  8. Repeat the same process with the rest of the molds.
  9. The dough leftovers are kept wrapped in film and inside a bag, they can be used to make a base for a cake, small tarts ...
  10. Refrigerate the molds while preparing the filling.
    Carbayones from Oviedo
Make almond filling.
  1. In a bowl add the ground almond together with the sugar, egg, yolks and lemon zest.
  2. Mix until a homogeneous mixture is obtained.
  3. Put the mixture into a piping bag.
fill the molds and bake.
  1. Preheat oven to 374ºF/190ºC.
  2. Pipe almond filling into the molds. We should not fill them to the edge because the filling grows during cooking.
  3. Once they are filled, tap gently on a work surface to set.
  4. Place in the oven at medium height for 20 minutes.
  5. Take it out of the oven, let it rest for 1 minute and remove from the mold.
  6. Let them cool completely on a rack.
Make yolk coating.
  1. In a saucepan add the sugar along with the water.
  2. Place at low heat, in a range of 1-5 I put it at value 2, and leave without stirring until it reaches 233ºF/112º C.
  3. Meanwhile, beat the yolks in a heat-resistant bowl.
  4. Once the syrup is ready, pour it over the yolks in a fine continuous thread and mix.
  5. We must do it this way to prevent the yolks from curdling.
  6. Transfer the mixture again to the saucepan and place at low heat, in my case position 2.
  7. Mix constantly until the mixture thickens, in this point it will reach 221º-230ºF/105º-110ºC.
  8. Remove from the heat and continue stirring for a few seconds.
  9. Let it rest for 2 minutes before covering the carbayones.
Cover carbayones with yolk cream.
  1. With the help of a pastry brush, cover carbayones with the yolk cream.
  2. We will do it until arriving at the edge of the puff pastry. Don't worry if according to you brush the cakes the finish is not smooth, this one will settle alone.
  3. Once they are all covered, let it dry for 30-40 minutes.
    Carbayones from Oviedo
Make egg white coating.
  1. Sift the icing sugar.
  2. Add lemon juice, a few drops, along with the egg whites. In my case I added first 30 g and then 20 g. The reason was to observe the final consistency until I got the one I was looking for.
  3. Mix very well until completely homogenized.
  4. Place the carbayones on a rack and this on a tray lined with baking paper.
  5. With the help of a spoon, place the egg white coating on the carbayones.
  6. Once they are all covered, let them dry until the glaze has hardened completely.
Decorate.
  1. Place the carbayones in paper capsules.
  2. Decorate the surface with edible gold powder, gold leaf and a petal. This step is completely optional, carbayones are usually served without this type of decoration. But... you know how I am :)
  3. Serve.
    Carbayones from Oviedo

Notes

  • To make quick/blitz puff pastry, ideally, all ingredients should be cold. With the mixing the temperature rises and we want to keep the dough cold, as much as possible.
  • Butter brings a lot of flavor, I recommend you to use a good one quality.
  • Do not overmix the ingredients more than I detail in the process and show you in the video.
  • Respect all the rest times to achieve a good result.
  • In case you don't want to make puff pastry, you can buy it... But the homemade one is very good!
  • I used curly moulds 10 cm long. I've had them for many years...
  • Do not exceed the baking time, otherwise the filling will not be juicy.
  • You must let the yolk coating dry before proceeding to cover them with egg white glaze.
  • And you should let the egg white glaze dry before placing them in the paper capsules.
  • If you don't want to coating with egg whites, you can do it with water and icing sugar. But the final result is not the same, you lose the crunchy texture.
  • The whole process can be carried out in one day without any problem. In my case, thanks to this wonderful schedule change and loss of light, I divided it into two days. The first one I made the puff pastry and baked the cakes with the almond filling. The second, I covered the cakes with the two toppings.
  • They can be kept in an airtight, refrigerated container for 4-5 days.
  • Ideally, they should be tempered before serving.
    Carbayones from Oviedo

You have to prepare these Carbayones from Oviedo at home. The result is incredible and you will be able to enjoy a dessert, coffee accompaniment... For several days. Or not, because they are very good.

This sweet does not need decoration... They look wonderfully good alone. But, you already know that I am very much of "decorate everything" and I could not contain myself. That if a little golden powder here, gold leaf there, some petal or other... Everything that is "glow" fascinates me, hahaha.

I wish you a wonderful weekend!

See you next week.

Big hugs,
Eva

Sources: Leo Noticias

Archivado en

related recipes.

Comentarios