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These cakes are to die for. With a few simple steps you can make some very fluffy pepitos filled with pastry cream, just as tradition says.
To make them we will make a very simple dough with our Thermomix that we will let rest so that it can rise or rise. From there, if everything continues well, we would have to make the shape of this cake by following a few important steps so that you can get that juicy dough.
Xuxo has a tradition in Gerona, as it has always been said that it comes from there, and to finish this sweet you have to accompany it with a pastry cream that we will also cook easily and simply.
Pepitos or xuxos with cream
Delicious pepitos or juices filled with cream, made in a simple way with our Thermomix. You will be surprised how tender and fluffy they will be.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 410
- Rations: 10-12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Mass
- 90 ml water
- 140 ml whole milk
- 520 g of wheat flour
- 90 g of sugar
- 12 g dry baker's yeast or 25 g fresh baker's yeast
- 1 teaspoon vanilla essence
- 1 egg
- 50 g soft butter
The cream
- 500 ml whole milk
- 50 g cornstarch
- Yolks 4
- 135 g of sugar
- 2 teaspoons of vanilla essence
Additional ingredients
- A bowl full of sugar
- half a liter of sunflower oil (or olive oil)
Preparation
To make the dough: we pour the 90 ml of water, the 140 ml of milk into our glass and put it to heat for 30 seconds at 100 ° at speed 0,5. Only the milk will be warm and not hot.
Next we add the egg, the 12 g of dry yeast, the teaspoon of vanilla essence and the 90 g of sugar. We mix it during 1 minute at speed 2,5.
We dump the 520 g of wheat flour and knead during 1 minute at kneading speed.
To finish the kneading, add the 50 g of soft butter and program for 4 minutes at kneading speed.
We remove the dough on a lightly floured surface and let it rest for 1 hour. You have to double its volume, if it doesn't, wait long enough for it to do so.
For the cream: we clean our glass and add the 500 ml of whole milk, the 50 g of cornstarch, the 4 egg yolks, the 135 g of sugar and the two teaspoons of vanilla essence. We mix it during 30 seconds at speed 3,5.
We lift the lid and observe that everything has been well mixed and now we are going to cook it. We schedule it during 9 minutes at 90 ° at speed 3. After that time, the thick cream must remain. We let it cool down.
With our leavened dough we are going to knead it with our hands to remove the volume. We cut small portions to make the pepitos. We make a ball and stretch it with the roller until we leave a mass of almost half a centimeter.
We take one of its ends and we will begin to wrap the dough. We start by making a turn and sealing that turn, we go back to make another turn and we seal again. We will do this successively until we finish with all the dough. We will have a roll shape and we will also seal its ends. To do this we wrap its ends from the bottom up and close the holes.
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We place the portions of the pepitos on top of cut pieces of baking paper. We are going to let it rest for 30 minutes. A few minutes before we heat a frying pan with oil.
We fry the pepitos in oil over medium low heat so that they make us much better on the inside without burning on the outside. We take them out and drain. We batter them after sugar.
We put the pastry cream in a pastry bag with a wide and curly nozzle. Cut the pepitos in half and fill them with the cream. In this way we will have them ready.
