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Abyssinians or saloons?… They are very similar, but these are the authentic Abyssinians that we have always wanted to make with our Thermomix. It is a very simple recipe with a spectacular lemon cream filling.
It is a recipe that is a bit long to elaborate since it has several sections with several recipes, but you can only do as much as you want. With making the Abyssinians and the cream is more than enough.
The meringue is designed so that the leftover whites can be used when making the cream, that is why if you feel like it you can do it. And on the other hand, if you don't like the lemon flavor in the cream, you can cancel the lemon juice and zest and leave the vanilla extract. In this way you would make a delicious pastry cream.
Abyssinians with lemon cream and meringue
Some delicious Abyssinians made in a professional way. They are filled with a lemon cream and decorated with a delicious meringue that we will finish with the blowtorch to make it exquisite.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 400
- Rations: 10-12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Sourdough
- 200g of strength flour
- 150ml of water
- 25g fresh baker's yeast
Main Mass
- 300g of strength flour
- 125ml of water
- 50g sugar
- a teaspoon of salt
- 1 egg and a half large
- 50g butter
- Peel of an orange
Lemon cream
- 400ml whole milk
- 4 yolks and half an egg that was left over from before
- 50ml lemon juice
- the zest of a lemon
- 30g cornstarch
- 100g sugar
- a few drops of vanilla extract
Meringue
- Egg whites 4
- 200g sugar
- a few drops of lemon
Extra ingredients
- 300g sugar
- 500ml sunflower oil
Preparation
We prepare the sourdough. We put in our Thermomix glass the 200g of flour, 150ml of water and 25g of fresh yeast. We are going to knead it, we program 3 minutes at kneading speed. If you notice that the dough has not compacted or made a ball, you can add a little more water so that the ingredients can bind perfectly and form a ball when kneading it. If it has happened to you, knead the ingredients a little more until the dough is made. We take the dough out of the glass and place it in a container. We let it ferment for about an hour, the dough has to double its volume.
When it is fermented we can go making the main mass. In the same glass without cleaning we add the 300g of flour, the 125g of water, the 50g of sugar, the 8g of salt and the egg and a half. We are going to knead it by programming 7 minutes at kneading speed. You are checking that the dough is forming, if when the kneading time arrives you notice that the dough is not compact, it is because it needs a little more water (you can add another 50ml more), if on the contrary it remains too liquid, it will only be you need to add a little more flour. Then it would be necessary to knead another little until the dough is formed.
We cast the 50g of butter and program 3 minutes at kneading speed. Finally we introduce the sourdough and we knead everything together programming 6 minutes at kneading speed. It is important to knead the time indicated, so the dough will be much more elastic and flexible. We take out the dough and we are going to divide it into portions of about 50g. We give it a round shape and we are placing it on a surface so that ferment and double their volume. They will ferment around one hour.
We wash our glass and we are going to make the lemon cream. We cast the 400ml whole milk, Yolks 4 and the other half egg that we had left over, the 50ml of lemon juice, the zest of one lemon, 100g sugar and 30g cornstarch. We are going to cook it by programming 7 minutes at 90 ° at speed 2. When it is done, we check that it has become thick. We separate the cream in a container and let it cool.
We heat the 500ml sunflower oil to fry the Abyssinians. The fire has to be medium strong so they can be browned properly and done well on the inside. We fry the Abyssinians and brown them on both sides. We prepare a source with the 300g sugar. As you take out the cakes, you coat them with sugar.
We prepare the meringue. This step is optional, since the recipe may be a bit long, or you do not want to do this step because you do not like it. The objective is to take advantage of the clear that had been left over from the yolks when making the cream. We cast the 200g of sugar, the 4 egg whites and a drop of lemon juice. We are going to beat it for 1 minute at speed 4. We lift the lid and place the butterfly, now we are going to beat it to the point of snow. We program it 8 minutes at 37 ° at speed 4.
We have to have two pastry bags ready. In one we will throw lemon cream. We take an Abyssinian and with the handle of a spoon or something similar We introduce it inside to make a hole for the cake. We put the mouth of the pastry bag and we fill the sedans.
We take the other pastry bag and put a curly nozzle on it. We fill it with meringue and we can throw it out above the abyssinians. They will be perfect if we finish the meringue with the flame of a blowtorch.
