Hello friends and friends, welcome to the multiverse of Paulina Kitchen recipes! On this occasion we present a super easy and delicious , typical of the Albacete region, Spain: Miguelitos . We do not refer to those nails that we know in Argentina with that name, but to some puff pastry and pastry cream that are going very well to enjoy with a rich coffee, some mates or as they like.
In this note we tell you the story behind these sweet delights, their origin, some tips for their preparation, and a very simple recipe of Miguelitos de la Roda to do at home and surprise the sweets of the family.
Content table
About the Miguelitos
The sweet Miguelitos , are a bite that combines a crunchy puff pastry with a soft pastry chef. Original from the Spanish town of La Roda , these sweets are very representative of the authentic tradition and taste of the region. It is usual to accompany them with coffee or even with cider, and are massively served at the Albacete fair that 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 times.
The keys to this preparation
The elaboration of these snacks more than a simple recipe, 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 we reach that characteristic and brittle texture
Then, it is stuffed with a tasty custard, to give it the sweet and soft touch. They are finally decorated with an impalpable shower (glas), adding that final touch of elegance and sweetness.
Its origin
The Miguelitos de la Roda , also known as Miguelitos Manchego, are originally from La Roda, a small town in the province of Albacete, Spain .
This sweet bite is the culinary pride of the region, and has earned a deserved place on the country's gastronomic map. Its success is due to the combination of high quality ingredients, the pastry techniques that were applied in its creation and the unmistable 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 in the 60s recipe and baptized this bite with the name of a very close client that gave rise to a culinary tradition that lasts to this day.
With his talent and passion for pastry , this pastry chef left a sweet legacy enjoyed by several generations, but unfortunately he did not see his recognition in life, because he died within a few years.
Durability and freshness of the Miguelitos de Hojaldre
One of the most frequent questions in relation to this sweet bite 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 they are preserved in a fresh and dry place, preferably in a hermetic container.
4 tips for perfect preparation
- Freshness of the puff pastry: For good cooking and texture, remove the puff pastry from the refrigerator at the time we will use it.
- Soft and balanced cream: Prepare a firm consistency custard to prevent the puff pastry from overflowing.
- Paint with syrup: so that impalpable sugar (glas) adheres to Miguelitos , can be previously painted with syrup.
- Test with other landfills: although Miguelitos's traditional recipe is made with custard, it can be experienced with chocolate, homemade milk or whipped milk.
Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )
Recipe by Miguelitos de la Roda
Yield: 8 Miguelitos
Preparation time: 35 minutes
Ingredients
- 1 square puff pastry mass
- 500 ml of homemade custard
- Syrup
- Glas sugar (to decorate)
How to do Miguelitos de Cream
- Preheat the oven at 200 ° C. Remove the puff pastry out of the refrigerator and stretch giving it square shape. Cut into squares of the same size,
- Bake the puff pastry on a plaque enmantecada and floured or lined with butter paper, about 12/15 minutes.
- Once the puff pastry squares, cut them in half, with great care to prevent them from breaking.
- Fill with the custard and cover with the other half of the puff pastry. Brush with syrup and sprinkle with impalpable sugar. Ready to enjoy!
