How to make Carbayones from Oviedo

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.
    

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.
   

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.
   

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.
  

Archivado en

• Almonds
• Lemon
• Puff pastry