Ingredients:

-175 Gr. of sourdough.
-500 gr. of flour strength.
-50 Gr. of sugar.
-25 Gr. of Baker’s yeast.
-100 gr. of butter.
-2 eggs
-2 egg yolks
-1 teaspoon of vanilla sugar.
-75 ml. of milk.
-5 gr. salt
-Sugar to coat.
-Sunflower oil for frying.

Saloons of chocolate

Smooth pastry cream:
-1 litre of milk
-300 Gr. of sugar
-1 vanilla
-4 egg yolks
-40 Gr. cornstarch

Coverage:
-1 tablet of milk chocolate
-1 teaspoon of sunflower oil

Elaboration:
Make the cream by putting the milk to boil with the vanilla, reserve half a glass of cold milk. Once the boil breaks cover and turn off the heat. Leave to infuse for 15 minutes. Dissolve the egg yolks and cornstarch in cold milk. Add the sugar to the milk and back to lift when it starts to boil add the mixture that we have prepared and with a rod, stir until it breaks again boil. Away, remove the vanilla and let to cool covered with transparent wrap until we give you use.

To make the dough, put all the ingredients in a bowl and knead very well about 15 minutes, resulting a smooth, slightly sticky dough. Cover and store in the refrigerator for 8 hours, during this time will be a very slow fermentation. After this time, remove from the bowl and knead just a little to remove the air. Make balls of about 60 grams, then we aplastaremos them forming a few cakes. To facilitate this task we humedeceremos your hands with a little sunflower oil. Put them in a pan with baking paper that non-stick, cover with a cloth and let that they bending its volume, the time required will depend on the ambient temperature.

Already fermented, FRY in oil not very hot Sunflower (approximately 140 ° C) so that there are no raw and have a nice golden color. Cool on paper towel. Now with the help of a nozzle at the base fill the saloons with cream. Leave to cool in the fridge. Then put to melt the chocolate with the oil in a bowl in the microwave to heat it just enough to melt. Coat the saloons along the surface and then let it cool.

Note:
The mass mother is away a bit of the dough for the next time letting it ferment overnight, covered if this is the first time we will make by mixing 100 grams of flour with 60 grams of water it and ten of Baker’s yeast, is placed in a container and cover. You should leave it 12 hours in the refrigerator.

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Ingredients: -175 Gr. of sourdough. -500 gr. of flour strength. -50 Gr. of sugar. -25 Gr. of Baker's yeast. -100 gr. of butter. -2 eggs -2 egg yolks -1 teaspoon of vanilla sugar. -75 ml. of milk. -5 gr. salt -Sugar to coat. -Sunflower oil for frying. Smooth pastry cream: -1 litre of milk -300 Gr. of sugar -1 vanilla -4 egg yolks -40 Gr. cornstarch Coverage: -1 tablet...