Hojaldre Recipes

HOJALDRE

Steps:

• In a large bowl, mix the flour, salt, baking powder, and sugar.
• Make a well in the middle and add the oil and a little water.
• Knead, adding the rest of the water little by little.
• Let the dough sit overnight in the refrigerator.
• When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
• To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
• ENJOY!

HOJALDRES

Steps:

• Mix all the dry ingredients in the bowl of a stand mixer.
• Make a well in the center and break the egg in the center of this well. Add the oil.
• Using the dough hook, mix the ingredients at low speed, gradually incorporating the water until obtaining a smooth and homogeneous dough. The given amount of water is approximate and depends on the quality of the flour that is used.
• Place the dough on a lightly floured work surface, cover it and let it rest for 2 hours, away from drafts.
• Divide the dough into 12 to 15 pieces and form balls the size of a golf ball.
• Pour a large amount of oil into a skillet and heat.
• On a lightly oiled work surface, flatten each ball and, using both hands, stretch it until it is round, thin and flat (about ¼ inch / 5 mm thick).
• You can also use a rolling pin to flatten them.
• Fry each bread a few minutes on each side until golden brown.

PORTUGUESE CUSTARD TARTS - PASTEIS DE NATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
• In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
• Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

COCHINITOS DE HOJALDRE

Steps:

• Roll out the puff pastry dough on a lightly floured surface to about 1/4 inch thick. Cut out ten 6-inch circles and place on parchment-lined baking sheets. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don't form into a ball!). Roll the top lightly to smooth and even it out.
• Whip the pastry cream until smooth and divide among 5 of the circles, leaving some room around the edges. Lightly beat the egg yolks with a fork and brush along the edges. Place the remaining 5 circles on top and press tightly along the edges to seal.
• Cut out five 2-inch circles for the noses and make two little holes with a toothpick or skewer; attach the noses to the tops of the pastries with some of the egg yolk. To make the ears, cut out 10 circles that are a bit smaller than the nose and pull one side slightly so they are a bit pointy, giving them a bit of movement. Seal with some egg yolk. Refrigerate while you preheat the oven.
• Preheat the oven to 375°F.
• Mix the remaining egg yolks with the milk and brush the tops of the pastries. Bake until the tops and bottoms are golden, 20 to 30 minutes. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
• To decorate, spread a little circle of the melted white chocolate to make eyeballs, allow to set, and then put a smaller circle of melted dark chocolate on top of the white to make the center of the eye. Play around and have some fun giving the piggies a personality of their own. (You can put the chocolate in separate plastic syringes or squeeze bottles and put them in the microwave for a few seconds to melt, then squeeze the chocolate onto the pastries.)

NAPOLEON DE BANANO Y MANGO (HOJALDRE)

Steps:

• CUSTARD CREAM:.
• In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. Whisk in the flour.
• In a small saucepan, combine the milk, rum and the remaining sugar. Scrape the vanilla seeds from the split pod into the pan. Bring the mixture to a boil over high heat.
• Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.
• Reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes.
• Remove from heat and add the butter, whisk until melted and combined. Pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble.
• When ready to assemble, fold the WHIPPED cream into the custard cream.
• FOR THE PASTY & FILLING:.
• Preheat the oven to 350°F.
• Cut the pastry sheet into nine 3 inch squares. Prick each piece with a fork about 10-15 times to keep dough from rising too much when baked. Place on a baking sheet and bake until golden brown - about 20-25 minutes.
• Carefully slice each square horizontally into two layers. Set aside.
• In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. Pour into a medium bowl.
• Peel the bananas then quarter them by cutting in half crosswise, then again lengthwise. Peel the mango and cut the flesh away from the pit. Slice the flesh into twelve 1/2 inch thick slices.
• Add the bananas and mangoes to the butter sauce, tossing to coat. Grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes. Remove and set aside.
• To assemble: If not already done, fold the WHIPPED cream into he custard cream. Place a layer of pastry on each plate. Spoon some custard cream on top. Place a piece of banana and a piece of mango on the cream. Top with another rlayer of pastry and repeat. Add a third pastry layer on top Put powdered sugar and cinnamon in a small sieve and dust the tops of the Napoleons by tapping on the side of the sieve. Serve immediately.