Hello friends, welcome to the multiverse of Paulina Cocina recipes! On this occasion we present a super recipe easy and delicioustypical of the region of Albacete, Spain: miguelitos. We are not referring to those nails that we know in Argentina with that name, but to some puff pastry and pastry cream that go very well to enjoy with a rich person coffee, some mate or however you like best.
In this note we tell you the story behind these sweet delights, their origin, some tips for their preparation, and a very simple recipe for Miguelitos from La Roda to make at home and surprise the family candy lovers.
About the miguelitos
The sweet miguelitos, are a bite that combines crunchy puff pastry with a soft pastry cream. Originally from the Spanish town of The Wheel, these sweets are very representative of the tradition and authentic flavor of the region. It is common to accompany them with a coffee or even cider, and they are served en masse in the Albacete Fair which takes place every September in that city.
Its name is a classic in Spanish lands, but its flavor leads to a unique culinary experience that has transcended borders and eras.
The keys to this preparation
The preparation of these snacks is more than a simple recipe, it is an art, but its preparation is not complex if we have the ingredients. The preparation ritual begins with a puff pastry base that is baked until it reaches that characteristic crispy texture and brittle.
Then, it is filled with a tasty pastry cream, to give it a sweet and soft touch. Finally they are decorated with a powdered sugar rain (icing), adding that final touch of elegance and sweetness.
Its origin
Los Miguelitos from La Rodaalso known as miguelitos manchegos, are originally from La Roda, a small town in the province of Albacete, Spain.
It is sweet bite It is the culinary pride of the region, and has earned a well-deserved place on the country’s gastronomic map. Its success is due to the combination of high quality ingredients, pastry techniques that were applied in its creation and the unmistakable artisanal touch that gives it that unique flavor.
The creative genius of these snacks
It is said that the genius behind this wonder is Manuel Blanco García. This visionary pastry chef was the one who created the recipe in the 60s and baptized this snack with the name of a very close client who gave rise to a culinary tradition that lasts to this day.
With his talent and passion for cake shopthis pastry chef left a sweet legacy enjoyed by several generations, but unfortunately he did not see its recognition during his lifetime, because he died a few years later.
Durability and freshness of puff pastry miguelitos
One of the most frequently asked questions regarding this sweet snack is how long they can last without losing their charm and freshness.
It is advisable to enjoy them freshly made, to experience their maximum flavor and freshness, however, these delicacies can maintain their texture for approximately 2 to 3 days If stored in a cool, dry place, preferably in an airtight container.
4 tips for perfect preparation
- Freshness of the puff pastry: For good cooking and texture, remove the puff pastry from the refrigerator when we are going to use it.
- Smooth and balanced cream: Prepare a pastry cream with a firm consistency to prevent it from leaking out of the puff pastry.
- Paint with syrup: So that the powdered sugar (icing) adheres to the miguelitosthey can be previously painted with syrup.
- Try other fillings: Although the traditional miguelitos recipe It is made with pastry cream, you can experiment with chocolate, homemade dulce de leche or whipped cream.
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Recipe for miguelitos from La Roda
Yield: 8 miguelitos
Preparation time: 35 minutes
Ingredients
- 1 square puff pastry
- 500 ml homemade pastry cream
- Syrup
- Powdered sugar (to decorate)
How to make cream crumbles
- Preheat the oven to 200°C. Take the puff pastry out of the refrigerator and roll it out into a square shape. Cut into squares of the same size,
- Bake the puff pastry on a greased and floured plate or lined with parchment paper, about 12/15 minutes.
- Once the puff pastry squares are cool, cut them in half, being very careful to prevent them from breaking.
- Fill with the pastry cream and cover with the other half of the puff pastry. Brush with syrup and sprinkle with powdered sugar. Ready to enjoy!
Source: www.paulinacocina.net
